Italian Melon Mozzarella Prosciutto Salad Recipe for a Taste of Summer
This melon mozzarella prosciutto salad recipe makes a summery salad for lovers of the classic Italian appetiser of prosciutto and melon and quintessential Italian ingredients such as buffalo mozzarella, fresh fragrant basil, and basil pesto. Quick pickled red onions add zing, while pine nuts add crunch. It’s a fab alternative to prosciutto wrapped melon wedges if you’re looking for a more substantial salad to serve as a light main or a side to fish, roast chicken or grilled meats.
Servings: 4
Calories: 568kcal
Ingredients
Dressing
- ½ cup extra virgin olive oil
- 4 tablespoons white wine vinegar
- 1 tbsp basil pesto
Salad
- 1 small red onion or purple shallot, sliced
- 2 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
- 1 melon rockmelon or canteloupe, deseeded, sliced into wedges, peeled
- 160 g prosciutto thin slices, around 16 pieces
- 4 buffalo mozzarella balls drained, sliced into quarters
- 3 tbsp pine nuts
- 4 snow peas blanched, finely sliced
- 1 cup fresh basil leaves
Instructions
- Make the dressing: transfer the extra virgin olive oil, white wine vinegar and basil pesto to a small lidded jar, shake vigorously and set aside until needed.
- Quick pickle the red onion: add the onion slices to a small lidded jar, pour the vinegar and olive oil over the onion slices; squash them down so they’re immersed in the vinegar and oil, and if they’re not top up the jar with a little more of each. Put the lid on, shake so the jar so the onion is fully coated, and leave to sit for 10 minutes or until ready to assemble the salad.
- Assemble the salad: spread the melon wedges out evenly on a serving plate, poke the coils of the prosciutto in between the melon slices, arrange the buffalo mozzarella slices on top, shower with pine nuts, sprinkle on the red onion slices, snow pea slivers and fresh basil leaves, and drizzle on the dressing.
- Serve the salad at the centre of the table with crusty bread and more dressing for drizzling.
Notes
Look for a ripe rockmelon or canteloupe that smells like honey and is sweet and juicy yet still firm.
This recipe calls for prosciutto crudo (raw cured ham) not prosciutto cotto or cooked ham. Buy the best quality prosciutto crudo you can afford.
Nutrition
Calories: 568kcal | Carbohydrates: 5g | Protein: 7g | Fat: 58g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 34g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 309mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 478IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg