Make fresh melon the star of your next summer salad with this colorful and flavorful creation from Alissa DiSanto.
Featuring juicy, sweet cantaloupe tossed with fresh mozzarella, salty prosciutto and mint and coated in an acidic champagne vinegar dressing, this dish tastes complex, but can be easily be prepped ahead and assembled in a matter of minutes to serve for a weeknight meal or summer celebration!
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Melon and Prosciutto Salad with Champagne Vinaigrette
Serves 4-6
Ingredients
• 1 ripe cantaloupe melon, halved and seeded
• 2 6 oz. containers small, fresh mozzarella balls (Ciliegini)
• 3 oz. or 6 slices good prosciutto, torn into ribbons
• 1 bunch fresh mint leaves, torn
• 3 Tbsp. champagne vinegar
• 2 Tbsp. olive oil
• 1 ½ Tbsp. honey
Instructions
1. Scoop the cantaloupe into small balls using a melon baller. Place in a bowl or serving dish. If using a large melon baller, cut the melon balls into halves or thirds.
2. Add the mozzarella to the bowl with the balled melon.
3. Make the vinaigrette by whisking together the champagne vinegar, olive oil and honey in a small bowl.
4. Drizzle the vinaigrette over the melon and mozzarella. Season with salt and pepper. Once prepped, let the salad rest and marinate. This step can be skipped if time does not allow.
5. Top with the torn prosciutto and mint leaves.