Proscuitto e melone (basically, ham and cantaloupe) is one of my favorite Italian dishes. It is, of course, on the appetizer section of Edi House's menu, and we indulged in it several times over the summer. It's simple, refreshing, and tasty, the perfect accompaniment to a liter of slightly frizzante white wine after a long day of traipsing around the city in the heat.
But you can also take it to the next level.
We found this genius recipe, and I got really excited. Add a little mozzarella, a few herbs, and a simple vinaigrette dressing, and suddenly it's all getting scarfed up at a dinner with some dear friends, and your husband is asking you if you have ingredients to make more because he didn't get enough.
This salad is easy would be a fabulous addition to a summer cookout, particularly since it's getting to be fresh cantaloupe season (I swoon). We wouldn't change a thing about this - it's delicious as-is, and we couldn't recommend it more. Now if only we were eating it IN Florence...
E & B
proscuitto e melone salade
1/2 ripe cantaloupe, cut into chunks (or scooped out into little balls, if you're fancy)
8 ounces mozzarella balls (we got our at Costco - so much cheaper!)
several slices proscuitto, torn into large pieces
1/4 cup basil leaves, julienned
1/4 cup mint leaves, thinly sliced
3 tablespoons extra virgin olive oil
1 1/2 tablespoons honey
1 tablespoon white balsamic vinegar
freshly ground salt and black pepper to taste
Chop cantaloupe (or scoop into balls).
Add to large bowl, along with mozzarella balls and torn proscuitto.
Sprinkle with basil and mint leaves.
In a small bowl, whisk together the olive oil, honey, and white balsamic vinegar.
Season dressing with salt and pepper.
Drizzle dressing over the salad and toss to coat.
Season with more salt and pepper and additional herbs to taste.
Close your eyes and think of Florence.
The recipe says it makes four servings, but we think it makes more like six. With six servings, it's roughly 240 calories per serving.
Recipe from www.foodiecrusheats.com.