Melon Proscuitto Salad

Heat and humidity. When it’s been a heat wave like it has been the last couple weeks, turning on the oven or stove or standing over a hot grill is the least desirable thing there is; and after eating out for days on end, I needed to make up a dinner that was healthful, filling and refreshing. But then the eternal question….what to make for dinner? What would fulfill all these requirements?

Sometimes when I over think a dinner question to death, I decide to just give up and let the culinary gods decide for me. Luckily, they were very good to me today. Someone at work graciously brought in their bumper crop of the most delectably ripe cantaloupe. My first plan for this melon was of course, breakfast. But as the melon sat on my desk at work, and the ripe melon smell kept wafting to my nose…my stomach started to get inspired. Who says melons just have to be for breakfast? I decided to make the melon part of dinner in a melon and prosciutto salad.

For years I have seen recipes with prosciutto and melon and I confess, I have been wary to try them. First of all, growing up, my least favorite fruit was cantaloupe. As an adult, I enjoy it but something about meat and melon didn’t sound appealing to me. Thank goodness I have an open food mind. How have I been missing out all these years? This salad is refreshing, light, satisfying and most of all, delicious. This salad has it all: salty, buttery prosciutto; sweet, mouth watering melon; mild and cool mozzarella; crisp and tender spinach; and tart and sweet balsamic vinegar.

If you are stuck in a salad rut as I have been this summer (if I have one more grilled chicken salad, I am going to fall asleep on my plate), give this salad a try. I admit it is a bit adventurous, but you will not be disappointed.

Melon and Prosciutto Salad

1 cantaloupe, sliced
1 package bocconcini (small mozzarella balls)
1 package spinach leaves (you could also use arugula)
12 thin slices of prosciutto
Balsamic vinegar dressing (or good quality aged balsamic vinegar)
Salt and pepper
Basil leaves for garnish

Slice prosciutto slices in half and wrap around each slice of melon. Place prosciutto and melon on bed of spinach and bocconcini. Sprinkle with salt and pepper. Drizzle balsamic over salad. Garnish with basil leaves. Serve with bread. (Serves 4)

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