Cantaloupe Prosciutto Mozzarella Salad

Summer. Finally, summer has reached the Maritimes. Well, to be fair, Spring has finally reached the Maritimes, but this year it’s decided to show up to the party so late in the evening, we’re just going to put it in a fancy dress and call it summer. The wonderful, glorious, sun filled season typically only lasts here from May/June to early September, so we have to take full advantage. Straight from work to beach is our M.O. And with a short season comes a very short local harvest. For someone who loves food like I (and chances are you) do, this means a little pre-planning, a lot of eating, and taking advantage of every single patio in site. There are few things in the world as delicious as local, in season strawberries, tomatoes, new potatoes, carrots, corn, etc etc etc to infinity. Eat local friends, it’s the best and most delicious of choices. Seriously, how great is local produce. Heaven! Here’s a quick salad, perfect for patio eating with a nice glass of rose. This photo features homemade mozzarella (which you DEFINITELY need to make at home – so. unreal.delicious.). I’ll write about how a little later on, or you can hit thekitchn.com for a recipe. Summer food should be all about delicious, easy recipes that are perfect for a crowd. Happy summer-ing, friends.

Ingredients:

Cantaloupe Prosciutto & Mozzarella Salad

  • 1/2 cantaloupe
  • 8 sheets of prosciutto
  • 1 1/2 cups cherry tomatoes
  • 1/2 cup basil
  • 1 ball fresh mozzarella
  • 1 cup mizuna (or arugula)
  • 4 tablespoons olive oil
  • 2 teaspoons red chili flakes
  • Sea salt
  • 1 baguette, sliced
  • 1 lemon

    • Instructions

  • Cut your cantaloupe in half, and slice into long strips. Half your cherry tomatoes.
  • Heat a griddle pan over medium high. Rub your baguette slices with olive oil, and grill until nice and toasted (about 2 minutes per side).
  • Plate up your salads with 3 slices of cantaloupe, 2 slices of prosciutto, a handful of cherry tomatoes, basil, and arugula. place 1/4 of your mozzarella ball in the center of your plate, and top with olive oil, 1 teaspoon of chilli flakes, and a pinch of sea salt. Drizzle over your lemon juice, and serve with toasted baguette.
  • Easy. Delicious. Full of summer.



    • Recipe from Dennis Prescott.