Cantaloupe Prosciutto Salad
Cantaloupe Prosciutto Salad is a sophisticated yet simple dish that beautifully combines the sweet, juicy flavor of ripe cantaloupe with the savory, salty richness of prosciutto. This salad offers a delightful contrast of flavors and textures, making it an ideal appetizer for a summer gathering or a light lunch.
The combination of fresh cantaloupe, crisp greens, and delicate prosciutto is enhanced by a tangy balsamic glaze and a sprinkle of fresh herbs. This salad is not only visually appealing but also a refreshing and elegant option that highlights the best of seasonal ingredients.
Ingredients:
- 1 ripe cantaloupe, peeled, seeded, and cut into bite-sized cubes
- 6-8 slices of prosciutto
- 4 cups mixed greens (such as arugula, spinach, or baby greens)
- ¼ cup crumbled feta cheese (or goat cheese, if preferred)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
- Fresh basil or mint leaves for garnish (optional)
- 1 tablespoon toasted pine nuts or sliced almonds for added crunch (optional)
How to Make Cantaloupe Prosciutto Salad:
Prepare the Cantaloupe
Peel the cantaloupe, remove the seeds, and cut it into bite-sized cubes. For a visually appealing presentation, ensure that the cantaloupe pieces are uniform in size.
Prepare the Prosciutto
Gently separate the prosciutto slices. You can leave them whole or tear them into smaller pieces, depending on your preference. The prosciutto should be slightly crispy around the edges but still tender.
Make the Dressing
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and honey. Season the dressing with a pinch of salt and freshly ground black pepper to taste. The honey adds a touch of sweetness that complements the cantaloupe and balances the acidity of the balsamic vinegar.
Assemble the Salad
In a large salad bowl or individual plates, arrange the mixed greens as a base. Scatter the cantaloupe cubes over the greens. Drape or scatter the prosciutto slices on top of the cantaloupe. Sprinkle the crumbled feta cheese (or goat cheese) over the salad.
Add the Dressing
Drizzle the prepared balsamic dressing over the salad. For an extra touch of texture and flavor, you can also sprinkle some toasted pine nuts or sliced almonds on top.
Garnish and Serve
Garnish the salad with fresh basil or mint leaves if desired. Serve immediately to enjoy the freshness and balance of flavors.
Enjoy
Enjoy your Cantaloupe Prosciutto Salad as a refreshing appetizer, a light lunch, or a sophisticated side dish. The combination of sweet, savory, and tangy elements creates a delightful eating experience.
Chef’s Note:
Choosing Cantaloupe:
Ensure the cantaloupe is ripe for the best flavor. A ripe cantaloupe will have a sweet aroma and slightly soft skin. If the cantaloupe is underripe, it may lack the desired sweetness.
Prosciutto Handling:
Prosciutto can be delicate, so handle it gently to avoid tearing. If you prefer a crisper texture, you can lightly crisp the prosciutto in a hot skillet before adding it to the salad.
Cheese Options:
Feta cheese adds a tangy contrast to the sweetness of the cantaloupe. Goat cheese is also a great option if you prefer a creamier texture. You can also use other cheeses like ricotta or Parmesan if desired.
Dressing Variations:
You can adjust the sweetness and acidity of the dressing to suit your taste. Add more honey for a sweeter dressing or more balsamic vinegar for extra tanginess.
Serving Tip:
For the best presentation, assemble the salad just before serving to maintain the freshness of the greens and the crispness of the prosciutto.
Nutritional Information
(Per 1 serving, based on 4 servings total):
- Calories: 240
- Total Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 750mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 10g
- Vitamin C: 40% of Daily Value
- Vitamin A: 50% of Daily Value
- Calcium: 15% of Daily Value
- Iron: 8% of Daily Value
Cantaloupe Prosciutto Salad is a nutrient-rich dish that provides a good source of vitamin C and vitamin A from the cantaloupe and greens. The combination of prosciutto and cheese adds protein and a touch of richness, while the balsamic dressing offers a flavorful finish. Enjoy this salad as a light and elegant option that celebrates the best of fresh, seasonal ingredients.