Thursday, June 13, 2013

Mozzarella Prosciutto + Melon Salad with Mint

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)
Put the first three ingredients on a large plate (or make it even easier on yourself and plate it into servings).  Top with mint leaves, drizzle with olive oil + vinegar, sprinkle with salt + pepper.  And then devour.

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!



  1. That sounds like a perfect summer meal! The only time I really love cantaloupe is when pared with a salty, cured meat.

  2. It looks delicious! I am used to have melon + prosciutto. I have to try with mozzarella and mint!

  3. Sounds healthy. I do love melons in the summer. The presentation of your food looks so yummy. Plus you take great pictures of it too. Makes my mouth water. I want some!


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