One of the best salad's you will eat this summer
by Lindsay Evans
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Sometimes two things just go together. Freshly baked cookies and milk. Bacon and eggs. Peanut butter and jelly. And melon and prosciutto. Huh? That's right. If you've never tried it, now (summer) is the time to experience the seriously fabulous combination of sweet cantaloupe with silky and salty prosciutto. Throw in some rich and creamy buffalo mozzarella and a scattering of fresh mint leaves, and you've got a perfect summer salad. We like to serve this as a starter, or, pair it with some grilled chicken or pork for a light and flavour-packed dinner.
1 large cantaloupe
12 slices prosciutto
1 container mini buffalo mozzarella balls, drained and patted dry
1/2 cup fresh mint leaves
2 tbsp good quality balsamic vinegar
3 tbsp extra virgin olive oil
1/2 tsp each sea salt and freshly cracked black pepper
Slice cantaloupe in half, scoop out and discard seeds and slice into thick wedges. Peel outer tough skin off each wedge.
To assemble salad, place cantaloupe wedges on a large flat serving platter or shallow bowl. Drape the prosciutto slices randomly over the cantaloupe wedges. Drain the container of buffalo mozzarella and pat balls dry on sheets of clean paper towel. Tear each mozzarella ball in half and scatter over cantaloupe and prosciutto. Scatter mint leaves over top.
In a small bowl, whisk together balsamic vinegar, olive oil, sea salt and pepper. Drizzle over top of salad and serve immediately with tongs.