Cantaloupe Salad with Prosciutto & Mozzarella

Italians have been pairing melon and prosciutto for a long time and I have to say that it is a delicious idea. It's often found in the form of prosciutto wrapped around a wedge of cantaloupe. While that's lovely, I find it hard to cut through the prosciutto without smushing the cantaloupe. So I devised Cantaloupe Salad with Prosciutto & Mozzarella to be eaten in bite-sized bits. I also added a couple of extra ingredients to increase the deliciousness.

How to choose a delicious cantaloupe

To choose a ripe cantaloupe, choose one that is heavy. If it's heavy, it will be juicy. It should have a bit of "give" near the stem and blossom ends when you press on it. Also, smell the blossom end to see if it has a sweet aroma. Finally, the color should be light green, turning yellow, and certainly not dark green.

One way I make this salad easier to eat is to use a small cookie scoop to make the melon balls. I put them in a layer on the platter, then tear bite-size pieces off of the ball of fresh mozzarella and slices of prosciutto. Scattering them randomly on top of the melon balls makes it pretty, but approachable.

Fresh mozzarella vs low-moisture mozzarella

Fresh mozzarella is soft, creamy, and has a mild, slightly tangy, but milky taste. Low-moisture mozzarella is saltier and more firm than fresh mozzarella. It's better for shredding and baking because of the way it melts.

You definitely want the soft and creamy mozzarella for this salad. The texture of low-moisture mozzarella would compete too much with the lusciousness of the cantaloupe.

What is prosciutto?

Prosciutto is the Italian word for ham, but is the word used in English to describe the thinly cut, dry-cured version we are familiar with in our markets. It is slightly sweet, but certainly salty, and has a buttery texture.

In Italian, it is called prosciutto crudo. They also have prosciutto cotto which is a cooked ham similar to our deli ham.

For a little crunch, I chop marcona almonds to scatter on top, then I julienne some basil for color and flavor. Marcona almonds come from Spain, but I don't think adding them to this Italian salad is wrong! Pine nuts would also be a great option. I would toast and salt them to make them similar in flavor to the almonds.

Finally, a drizzle of olive oil and syrupy balsamic vinegar completes the salad, and you are well on your way to a refreshing and delicious meal. Because of the saltiness of the prosciutto and almonds, I don't add salt, but if you want it, by all means, add it.

Recipe