By Tara Redfield
The tradition of wrapping slices of cantaloupe melon with prosciutto has been long standing for hundreds of years in Italy. This pairing of sweet melon and salty meat is a standard antipasti in the Summer months. If you’ve never had prosciutto, it is a salt cured ham sliced paper thin and has a delicious buttery flavor. We were inspired by this pairing and decided to make a salad presentation with the addition of fresh mozzarella, basil and tarragon. Tarragon, sounds odd, but it actually complements the other flavors very well. This is a wonderful salad to serve and always makes for a perfect photo!
Prosciutto, Cantaloupe CapresePrint Recipe
- 1 cantaloupe, halved and seeded
- 1 8-ounce container fresh mozzarella
- 8-10 slices prosciutto, shredded into large pieces
- ¼ cup basil leaves, thinly sliced
- ¼ cup tarragon leaves, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons honey
- 1 tablespoon white balsamic vinegar
- Kosher salt to taste
Use a melon baller or spoon to scoop balls from the cantaloupe halves and arrange on a serving platter.
Tear the mozzarella into cubes and the prosciutto into strips and evenly dispense over melon balls.
Sprinkle with the basil and tarragon leaves.
In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt.
Drizzle over the cantaloupe salad.
Season with more salt and additional herbs to taste.