Italian Summer Salad
An amazing Italian Summer Salad combo made from the melon prosciutto antipasto and the popular caprese salad. Served with a basil vinaigrette dressing.
Ingredients
FOR THE SALAD
- 4-6 cups cantaloupe or/and honeydew melon
- 10-15 mozzarella balls or a big one in pieces
- 10-15 cherry tomatoes
- 4 slices prosciutto
FOR THE BASIL VINAIGRETTE DRESSING
- ¼ cup (60ml) extra virgin olive oil
- 1 cup fresh basil
- 2 tablespoons white balsamic vinegar
- 2 tablespoons pine nuts, roasted
- Salt, pepper to taste (optional)
Instructions
FOR THE SALAD
- Use a small scoop or melon baller to form ball-shaped spheres. You may also just cut it into cubes or any other shape you like.
- Place prosciutto slices at the bottom of a plate or bowl or other serving dish of your choice.
- Over the prosciutto, layer the melon, the tomatoes, and the mozzarella cheese.
FOR THE BASIL VINAIGRETTE DRESSING
- Combine all ingredients in a blender or food processor and blend until smooth.
FOR SERVING
- Drizzle the basil vinaigrette dressing over the salad or just serve it in a small bowl with a spoon for individual use.
Notes
You may prepare the melon ahead of time. Cut it in the way of your choice and place it in an airtight food container (preferably glass). Keep it in the fridge for up to 48 hours. When you want to serve the salad, proceed with assembling the salad.
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