Growing up in Michigan, every summer party included a carved watermelon with balled melon. For every birthday party, special or not-so-special occasion, my mother would cut the watermelon into that basket shape, and add in all the balled cantaloupe, watermelon, and honeydew. It was such a common theme for me that I literally grew up believing that summer tasted like a bowl of cantaloupe. In my adult years, I discovered that frozen melon balls make best ice cubes for summer drinks (genius, right?!). So when I opened up my CSA box last week, I found fresh cantaloupe inside, and I was determined to put it to good use.
The thing about cantaloupe is that it can be a bit boring if just left alone. But it can also be delightful when balanced and paired well. With this heat wave, I’m craving dishes that are easy to prepare, simple to enjoy and are just all around refreshing. I’m trying to push myself out of my comfort zone with summer dishes too, so today I’m giving classic cantaloupe a MAJOR upgrade with a super easy (read 20 minutes or less to prepare), super fresh summer mix.
This mozzarella prosciutto melon salad achieves that perfect balance of sweet, savory and summer. Of course, there’s the creamy, consistency of fresh mozzarella, but then bring in the thin slices of dry-cured prosciutto, a little heat with serrano peppers, topped with fresh basil and mint from my garden…now that’s the perfect summer bite. Enjoy! Truly, MKR
P.S. Here’s my two cents about olive oil: I really believe you should always have at least two different olive oils in your arsenal. One being your standard organic EVOO for everyday sauteing and cooking. The second: a more splurge-worthy ,higher quality or infused olive oil to be used when you really want to “taste” the oil’s flavor, like in this salad’s dressing. I’m a big fan of THIS one as well as the garlic, basil, and rosemary infused oils from Round Pond. Perfect, simple flavor in each and every bite.
- 2 12 oz. packages of fresh mozzarella balls
- 2 cantaloupes
- 1-2 serrano peppers
- 1-2 packages proscuitto, torn into pieces
- handful of basil, rough chopped
- handful of mint, rough chopped
- drizzle of salt, pepper and olive oil, to taste
- Scoop cantaloupe into balls and add to large mixing bowl.
- Add fresh mozzarella balls to the cantaloupe balls in the bowl.
- Slice serrano peppers and add to salad, to taste.
- Roughly tear prosciutto with hands, add pieces to salad.
- Roughly chop fresh basil and mint, add to salad to taste.
- Drizzle salad with 1-2 tablespoons of olive oil and season with salt and pepper to taste. Toss salad and serve in individual bowls.
- The salad will be delicate, so you want to combine all of your ingredients in your mixing bowl until just combined (I mix it all with my hands).
YUM! I actually just ate this salad yesterday (sans pepper….which now I’m definitely going to need to add). It’s SO good and can’t wait to try it out with a little kick. We top ours off with a mixture of olive oil, a touch of honey, and white peach wine vinegar. So so yummy!
This recipe is screaming my name, pinning immediately!
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