This salad is simple, fresh + absolutely delicious. The perfect summer side dish to almost any meal!
I don’t know about you, but sometimes simple food truly is the best, and this recipe is the perfect example of that. Ripe melon, salty prosciutto perfectly balanced with fresh basil and creamy bocconcini - such a perfect combination if I do say so myself!
Now, melon and prosciutto certainly isn’t a new combination. Often you see if as a beautiful elegant starter or one bite passed appetizer, so transforming this into a Caprese salad just made sense. Plus I have really been in love with fresh basil lately so any time that I can add it to a dish I make it happen.
If you don’t have a melon baller don’t let that stop you - you can either use a small cookie scoop or just be really simple cut it in cubes. Though I must say that for some reason melon in balls just tastes better - I can't explain it!
This served with a beautiful piece of grilled chicken or fish would be the perfect warm summer night meal - plus with the sweetness from the melon, you feel like your having dinner and dessert all in one!
prep time 20 minutes
total time 20 minutes
1 ripe cantaloupe
5 slices of prosciutto
1 cup bocconcini
4 basil leaves
drizzle of olive oil
drizzle of balsamic
To prepare your salad slice your cantaloupe in half and remove the seeds. Using a melon baller scoop out your melon and place on your plate or serving tray then add on the bocconcini.
Slice each of your pieces of prosciutto in half then roll and place around your melon and bocconcini. Add on thinly sliced basil and drizzle with olive oil, balsamic and a light sprinkle of pepper.