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Cantaloupe Prosciutto Salad

Cantaloupe Prosciutto Salad

A refreshing and elegant salad featuring ripe cantaloupe, thinly sliced prosciutto, fresh mozzarella, and basil, drizzled with olive oil and balsamic glaze.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: Italian
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 medium ripe cantaloupe, peeled, seeded, and sliced into wedges or balls
  • 4-6 ounces prosciutto di Parma, sliced paper-thi
  • 8 ounces fresh mozzarella pearls or torn pieces of fresh burrata
  • 1/2 cup fresh basil leaves, large leaves torn, small leaves left whole
  • 2 tablespoons extra virgin olive oil, high-quality finishing oil
  • 1 tablespoon balsamic glaze, for drizzling
  • Sea salt, to taste
  • Black pepper, to taste

Method
 

  1. Prepare the melon by cutting it in half, scooping out the seeds, and slicing it into wedges or using a melon baller.
  2. Tear the prosciutto into smaller ribbons, ensuring they look airy and light.
  3. Arrange the melon pieces on a large serving platter and intersperse the prosciutto ribbons between the melon wedges.
  4. Scatter the mozzarella pearls or torn burrata over the platter and sprinkle fresh basil leaves on top.
  5. Lightly sprinkle sea salt and freshly cracked black pepper over the entire platter.
  6. Just before serving, drizzle the extra virgin olive oil and balsamic glaze over the salad.

Notes

Chill the melon for at least an hour before slicing for a refreshing contrast. Use high-quality balsamic glaze for best results.