This summer feels so much hotter than all the ones before it. It may just be due to the fact that our neighborhood pool never opened and that means one less way of fighting this crazy heat.
If you find yourself unable to turn on the stove top and/or the oven to make dinner, you can most definitely get by with this salad. Or, this one. If you prefer to eat your prosciutto and mozzarella between two slices of bread, you can still have a fresh salad on the side, such as this one.
To go straight to the recipe for Prosciutto and Melon Salad, click here.
I absolutely love watermelon. I can – and do – eat it on its own regularly during the summer months. I am not a fan of cantaloupe in the same way, but it is the perfect “mellow melon” in this salad.
Notes about the recipe
I used this very basic melon baller for this salad. It has two sides with two different sizes. To match that shape, I also used Ciliegine mozzarella which are about 1 inch balls of mozzarella.
You can cut it all in squares and it will look and taste just as good. The beauty of this salad is that it’s so colorful with so little effort. My mom always said “we eat with our eyes first” and this salad is definitely a treat for the eyes!
- Fruit: You can use peaches or strawberries instead of watermelon and/or cantaloupe.
- Prosciutto: You can use speck (it looks like prosciutto but it’s smoky).
- Mozzarella: You can use a regular sized mozzarella ball and cut it in smaller pieces yourself.
- Greens: I used spinach, but you can also use kale, or arugula.
You can also serve this salad as a main course, with shrimp.
How have you been fighting the heat this summer? Let me know in the comment section. If you have any questions or feedback on this or any other of my recipes, you can find me on Instagram (@babushkacooking), Facebook (Babushka Cooking), or e-mail me at email@example.com.
From Kitchen, with Love –
Prosciutto and Melon Salad
- Melon baller (optional)
- handful spinach rinsed, stemmed and/or cut
- 4-8 pieces mozzarella ciliegine
- 2 pieces prosciutto, cut or torn in bite sized pieces
- 4-6 pieces watermelon and cantaloupe, each balled or cut in bite sizes
- drizzle olive oil
- salt, freshly ground black pepper
- Start by prepping your base of greens. I like to remove the stem from spinach, but you can skip that step if it doesn’t bother you.
- Drizzle your greens with olive oil and mix.
- Divide between the plates.
- Top with mozzarella and prosciutto and season with salt and freshly ground black pepper.
- Lastly, top with pieces of watermelon and cantaloupe. I prefer to do that after the salad is seasoned to maintain the sweet and fresh flavor of the melons.
- Serve immideately and enjoy!