Cantaloupe and Prosciutto Salad with Mint
This Cantaloupe and Prosciutto Salad with Mint is a refreshing and savory blend of sweet melon, salty prosciutto, and fresh mint, perfect for a light appetizer or a delightful side dish.
Equipment
- Cutting board
- Chef's knife
- Salad bowl
- Spoon
- Small mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 1 medium cantaloupe (about 2-3 pounds / 900g-1.36kg) cut into bite-sized pieces
- 4 ounces prosciutto thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh mint leaves chopped
- 2 tablespoons pine nuts toasted
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese or shaved Parmesan optional
Instructions
- Begin by preparing the cantaloupe. Cut the melon in half, remove the seeds with a spoon, and peel off the skin. Slice the cantaloupe into bite-sized pieces and place them in a large salad bowl.
- Take the prosciutto slices and tear them into smaller pieces that will mix well with the cantaloupe. Add them to the bowl with the melon.
- In a small mixing bowl, whisk together the extra virgin olive oil and balsamic vinegar until thoroughly combined to create a simple dressing.
- Drizzle the dressing over the cantaloupe and prosciutto. Gently toss the salad to ensure all pieces are lightly coated with the dressing.
- Chop the fresh mint leaves, reserving a few whole leaves for garnish. Sprinkle the chopped mint over the salad and add the toasted pine nuts. If using feta cheese or shaved Parmesan, sprinkle it on top now.
- Season the salad with a pinch of salt and pepper to taste. Give the salad one final gentle toss.
- Garnish with the reserved whole mint leaves. Serve immediately or chill in the refrigerator for 15 minutes before serving for a cooler dish.
Notes
For the best flavor, choose a ripe cantaloupe that's heavy for its size and has a sweet fragrance at the stem end.
Prosciutto can be substituted with serrano ham or smoked turkey for a different twist.
The salad can be prepared ahead of time, but add the dressing just before serving to maintain freshness.
Toast pine nuts in a dry skillet over medium heat until golden, shaking the pan occasionally to prevent burning.