Melon and Prosciutto Salad with Basil
Refreshing, vibrant, and irresistibly savory-sweet, this Melon and Prosciutto Salad with Basil is a classic Italian-inspired dish that perfectly balances juicy melon with salty prosciutto and the aromatic freshness of basil. A staple in Mediterranean cuisine, this dish is effortlessly elegant and ideal for summer gatherings or as a light appetizer.
Equipment
- Sharp Knife
- Cutting board
- Melon baller (optional)
- Serving platter
Ingredients
- 1 medium cantaloupe melon choose a ripe but firm melon
- 3 oz prosciutto thinly sliced, high-quality prosciutto
- ¼ cup fresh basil leaves torn into small pieces
- 2 tbsp extra virgin olive oil cold-pressed for best flavor
- 1 tbsp balsamic glaze for drizzling
- ¼ tsp sea salt adjust to taste
- ¼ tsp freshly cracked black pepper
Instructions
- Using a sharp knife, cut the cantaloupe in half and remove the seeds. Slice into wedges, then remove the rind. Alternatively, use a melon baller for a refined presentation.
- Arrange the melon slices or balls onto a serving platter in an aesthetically pleasing manner.
- Gently drape thin slices of prosciutto over and around the melon, folding them for texture and height.
- Scatter torn fresh basil leaves over the top to provide a fragrant contrast.
- Drizzle extra virgin olive oil evenly over the salad, followed by a delicate drizzle of balsamic glaze.
- Sprinkle with sea salt and fresh black pepper to taste, then serve immediately.
Notes
- For an extra layer of texture, consider adding toasted pine nuts or a sprinkle of crumbled feta cheese.
- If you're looking for a wine pairing, a crisp white wine like Pinot Grigio or a dry Rosé complements the flavors beautifully.
Nutrition
Calories: 273kcalCarbohydrates: 31gProtein: 4gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 14mgSodium: 344mgPotassium: 778mgFiber: 3gSugar: 27gVitamin A: 248IUVitamin C: 58mgCalcium: 24mgIron: 1mg
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