Prosciutto, Melon, and Mozzarella Salad

Prosciutto, Melon, and Mozzarella Salad


1 ½ pound ripe cantaloupe (scooped out to melon balls)
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
2 tablespoons “chopped” fresh basil
2 tablespoons “chopped” marjoram
½ pound “chopped” (or scooped out to balls) fresh mozzarella
8 thin slices of prosciutto (approximately 2 ounces)
Fresh ground pepper and salt to taste

Serves 4 to 6

In a medium bowl, toss the melon with the vinegar and olive oil before seasoning with salt and pepper. Allow the mixture to sit or 5 minutes. On a platter, place the prosciutto slices. Now, stir in the herbs and cheese to the bowl and then place the salad on top of the prosciutto.

Diva Tips:

• Adding thinly sliced peaches go wonderfully with the melon.
• Pairs well with a crisp Pinot Grigio.

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