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 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
- 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)
- 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
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.