Deliciously sweet balls of rockmelon, watermelon and mozzarella make a wonderful accompaniment to the salty, thin slices of prosciutto to create this perfectly simple Melon and Mozzarella Summer Salad.
This is a popular dish in Italy. In fact, you can pretty much find a version of this in most restaurants in Italy. Often served as a starter, it’s a perfect fresh entree to a light meal on those balmy, alfresco summer evenings when the melons are plentiful.
Picture this! A balmy evening, a dark sky lit up with a blanket of stars, sitting at a long wooden, rustic table overlooking the hills of Tuscany, soaking up the magical sunset in the horizon while enjoying this salad. Does that image just make you want to book a first class ticket to Tuscany?
Okay, who am I kidding? Economy then! ?
You have to agree though, that it would be a great experience and one that would be remembered for many, many years.
I’m a huge fan of fresh summer salads, especially when they’re so quick and easy to make. This particular salad is a favourite of mine. I love the sweetness of the cooling melon combined with the saltiness of the prosciutto. It’s the perfect balance of yin and yang or sweet and sour flavours. Unusually, this recipe also calls for a sprinkling of freshly ground black pepper. If you’re at odds with the idea of black pepper on fruit, I can assure you that it’s really quite subtle, but certainly adds some magic to the flavours. And who doesn’t want magic in their food? Do try it. ?
When I set out to make this recipe, I wasn’t planning on including watermelon. It’s usually served with rockmelon (AKA cantaloupe in some parts of the world). I thought I’d create something a little different. And, I’m most certainly glad I did. The watermelon added a further level of freshness to the dish. The the juiciness and high water content found in watermelon, this salad is very refreshing.
Watermelon brings me back to those hot days at the beach as a child, sitting under the humungous Camphor Laurel trees at the beach. Dripping watermelon juice sliding down my elbows and gulping it so quickly so that I could return to the ocean and immerse myself for hours in the water.
Those long, hot Australian summer days at Balmoral beach will always be some of my most treasured memories.
They were days when life seemed slower and simpler. Large extended family gatherings brought us all together for some fun fond memories. What would start out as dips in the water soon turned to hours of swimming and frolicking in the cool ocean.
It actually still brings a smile to face. Mum or dad (if mum was unsuccessful), would signal us to get out of the water so we could come and eat something. Pretending not to see them, we just kept on splashing and rollicking. Yes, just being mischievous children.
Food just wasn’t the priority back then. Swimming and having fun in the ocean was. No plate of lasagne, fried chicken drum sticks or cool, juicy watermelon was going to get us out of the water. My how things have changed. ???
Anyway I hope you enjoy this recipe and give it a try. Let me know if you do.
And if you like this salad combo, you may also like this one – My summer Salad with grilled nectarines, prosciutto and mozzarella
What is your favourite salad to make in the summer time? Leave it in the comments below.
Melon and Mozzarella Summer Salad
- 1/2 Rockmelon / Cantaloupe de-seeded
- 8 slices prosciutto
- 1/4 cup mint leaves
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp white wine vinegar
- black pepper to season
- Scoop balls from the rockmelon and watermelon and place it into a serving dish.
- Add the mozzarella balls and the slices of prosciutto. Sprinkle with the mint leaves.
- In a small bowl, whisk the olive oil, honey and white wine vinegar
- Drizzle over the melon salad and toss to coat.
- Season with black pepper. Serve