Although I know this recipe isn't at all revolutionary, I haven't been able to stop thinking about this salad after having it for dinner last night so I thought I'd share. One of my favorite things about summer, as the farmers markets start popping up, is to put a bunch of fresh and in-season ingredients together into a delicious salad. A little protein. A little fat. A lot of fresh stuff. Served with a hunk of bread and a cold beer and you have the perfect dinner.
For me, anyway.
Mozzarella Prosciutto + Melon Salad with Mint (recipe from Real Simple):
- 1/2 cantaloupe or honeydew, sliced
- 10 slices of prosciutto
- 8 oz fresh mozzarella, torn
- 8 to 10 mint leaves, torn
- 2 tbs olive oil
- 1 tbs champagne vinegar (I used white wine vinegar)
- Salt & pepper
- Rustic bread (optional)
This took all of ten minutes to prepare. And then even less to clean up. Like I said before, it's the perfect summer dinner!