Summer Melon Salad with Prosciutto
Ingredients:
• 2 cups watermelon balls (use a melon baller)
• 1 cup cantaloupe balls (use a melon baller)
• 1/2 cup mozzarella balls (bocconcini or ciliegine)
• 4–5 slices prosciutto, torn into bite-sized pieces
• 4–5 leaves purple basil, torn
• 5 fresh mint leaves, torn
For the Vinaigrette:
• 1/3 cup extra virgin olive oil
• 2 teaspoons Dijon mustard
• 2 tablespoons honey
• 1 teaspoon white wine vinegar
• 2 tablespoons fresh lemon juice
• Salt and black pepper to taste
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Instructions:
1. Make the Vinaigrette:
In a tall container or cup, combine the olive oil, Dijon mustard, honey, white wine vinegar, lemon juice, salt, and pepper.
Blend using an immersion (stick) blender until the vinaigrette is smooth and fully emulsified. Set aside.
2. Prepare the Melon:
Use a melon baller to scoop watermelon and cantaloupe into uniform balls.
3. Assemble the Salad:
In a large mixing bowl, gently combine the watermelon balls, cantaloupe balls, mozzarella balls, and torn prosciutto.
Add the torn basil and mint leaves, mixing gently to incorporate.
4. Dress the Salad:
Drizzle the prepared vinaigrette over the salad and toss carefully to coat all ingredients evenly.
5. Serve:
Plate the salad on a large platter or in individual bowls. Serve chilled and enjoy immediately.
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