What could be better than fresh fruit recipes during the summer? Light and bright tasting, this refreshing melon salad is one of my favorites.
This recipe is adapted from Everyday Food by Martha Stewart with some changes made over the years to make it just right.
Refreshing Melon Salad
You might like to try our fennel orange salad too!
Ingredients:
1 whole cantaloupe (or use the equivalent of other types of melon like honeydew or watermelon, or a combination of more than one melon)
1/2 to 3/4 lb. bocconcini (you might want to use the mini ones for this as they tend to mix throughout the salad better, but the larger ones have a lovely impact)
2 tbsp olive oil
1 tbsp honey
2 tbsp lemon juice
Optional but delicious: 1/4 tsp. red pepper flakes (I also like to use about the same amount of sundried tomato flakes)
salt and fresh cracked pepper to taste
1/3 lb. prosciutto, thinly sliced or shaved
Optional but adds a lovely earthy taste: 1/4 cup fresh basil leaves, torn (you might want to reserve a tiny bit to sprinkle over the top just before serving)
Other tasty options: add in some raspberries, blueberries, and/or blackberries for color and taste. Serve on a bed or garnished with fresh arugula. Add chunks or balls (use your melon baller) or fresh cucumber. Instead of basil, try some fresh mint leaves.
Instructions:
Scoop the melon into melon balls (or if preferred, you can simply cut them into bite size pieces).
Combine the oil, honey, lemon juice, and seasonings as well as any fresh herbs you are using. Pour over the melon.
Add the bocconcini and toss. Gently mix in the berries if you’re using them. Remember, they’re more delicate than the melon.
Place the melon mixture onto a platter or in a bowl with the prosciutto arranged around the edges or cut the prosciutto into “ribbons” and sprinkle over the top to serve.
It’s light and refreshing and great to take along on a picnic or for a summer potluck.
Refreshing Melon Salad
This refreshing melon salad is light and bright tasting and great to take along on a picnic or for a summer potluck.
Ingredients
- 1 whole cantaloupe or use the equivalent of other types of melon like honeydew or watermelon, or a combination of more than one melon
- 1/2 to 3/4 lb. bocconcini you might want to use the mini ones for this as they tend to mix throughout the salad better, but the larger ones have a lovely impact
- 2 tbsp olive oil
- 1 tbsp honey
- 2 tbsp lemon juice
- Optional but delicious: 1/4 tsp. red pepper flakes I also like to use about the same amount of sundried tomato flakes
- salt and fresh cracked pepper to taste
- 1/3 lb. prosciutto thinly sliced or shaved
- Optional but adds a lovely earthy taste: 1/4 cup fresh basil leaves torn (you might want to reserve a tiny bit to sprinkle over the top just before serving)
- Other tasty options: add in some raspberries blueberries, and/or blackberries for color and taste. Serve on a bed or garnished with fresh arugula. Add chunks or balls (use your melon baller) or fresh cucumber.
Instructions
-
Scoop the melon into melon balls (or if preferred, you can simply cut them into bite size pieces).
-
Combine the oil, honey, lemon juice, and seasonings as well as any fresh herbs you are using. Pour over the melon.
-
Add the bocconcini and toss. Gently mix in the berries if you're using them. Remember, they're more delicate than the melon.
-
Place the melon mixture onto a platter or in a bowl with the prosciutto arranged around the edges or cut the prosciutto into “ribbons” and sprinkle over the top to serve.
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