Prosciutto and Mixed Melon Salad

Elaine and I like putting together boards of food. Sometimes it’s a big board of appetizers to feed a large group, and others it’s a smaller selection of snacks, to nibble on, over wine & conversation with friends.

Whether a planned event or a last-minute drop in, we always have San Daniele Prosciutto on hand because it’s so versatile and delicious!

The grilled asparagus wrapped in prosciutto, then finished with Bleu Benedictine cheese is so darn good! (honestly, this may be my dad’s favourite food combination ever!) Recipe here.

The melon salad with fresh mint & basil from the garden, mini bocconcini and prosciutto, tossed in a lemon vinaigrette is the taste of summer on a plate.  Recipe below.

But, seriously… my freshly made flatbread, layered with poached pears, blackberries & thyme, arugula, goat cheese, ribbons of prosciutto, then drizzled with local wildflower honey, was an absolutely perfect bite! (I should have made more!!!) Recipe here.

Prosciutto and Mixed Melon Salad

Ingredients

• 200g bocconcini cheese
• 6 cups mixed melon balls – approximately ½ each: watermelon, cantaloupe, & honeydew
• ½ cup fresh basil leaves
• ¼ cup fresh mint leaves
• 8 slices prosciutto (torn or cut in half)

Vinaigrette

• ¼ cup extra virgin olive oil
• 2 tablespoons honey
• zest & juice of 1 lemon
• 1 tablespoon white balsamic vinegar
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper

Preparation

To make the vinaigrette: combine all ingredients in a jar with a tight-fitting lid & shake well to combine.

Scatter bocconcini, melon balls*, basil, and mint onto a platter, then top with sliced prosciutto.

The salad can now be covered and placed in the fridge for up to 6 hours.

Before serving, shake vinaigrette well and drizzle over the salad.

*TIP: If you do not have a melon ball scooper, use a 1 teaspoon measuring spoon with a sharp medal edge.

Disclosure: I have participated in a paid partnership with Mastro/San Daniele. Opinions in this post are my own.