Smashed Melon Salad

This salad is inspired by the classic Italian combination of sliced melon and prosciutto, with a few updates that make it even more delicious and easier to put together! It’s equal parts juicy, sweet, salty, and crunchy. A perfect summertime recipe.

Total Time

20min

0.0

0 Ratings

Author: Lidey Likes

Servings:

Ingredients

•

2 oz

Prosciutto , thinly sliced

•

3 cups

Diced Cantaloupes

•

3 cups

Honeydew Melons

•

1
(12 oz)

Fresh Mozzarella Cheese Ball

•

1/2 cup

Fresh Mint Leaves , lightly packed

•

to taste

Champagne

or White Wine Vinegar

•

to taste

Coarse Sea Salt

•

to taste

Ground Black Pepper

•

as needed

Olive Oil

Cooking Instructions

Preheat the oven to 400 degrees F ( 200 degrees C) and line a sheet pan with parchment paper.

Lay the slices of Prosciutto (2 oz) in a single layer on the pan and roast for 8-10 minutes, until browned. Set aside to cool, then break into small pieces.

Meanwhile, place half the Cantaloupes (3 cups) and Honeydew Melons (3 cups) on a large, flat platter, and place the other half on a large cutting board.

Place a dinner plate or other heavy, flat dish on top of the melon on the board, and press firmly on the plate to lightly smash the pieces, shifting and tilting the plate as necessary.

Transfer the melon, and any juices that have collected on the board, to the platter.

Scatter the Mozzarella (1) over the melon, toss gently, then drizzle lightly with Champagne (to taste) and Olive Oil (as needed) and sprinkle generously with Coarse Sea Salt (to taste) and Ground Black Pepper (to taste) .

Tear or roughly chop the Fresh Mint Leaves (1/2 cup) , then scatter the mint and pieces of prosciutto over the salad. Serve the salad at room temperature.

Nutrition Per Serving

CALORIES

217

FAT

11.1 g

PROTEIN

15.2 g

CARBS

16.1 g