The taste of Italy… Looking for an inspiration for your traditional summer salad? This Summer Melon with San Daniele Prosciutto and mozarella recipe blends sweet fruit with salty prosciutto for a fresh and tasty side dish. Drizzle each serving with a little olive oil, aged aceto balsamico, and garnish with the shaved Parmiggiano Reggiano cheese.
- 1 sweet melon, peeled, halved and seeds removed
- 100 g thinly sliced San Daniele prosciutto
- ¼ cup (60 ml) olive oil
- Extra virgin olive oil
- 20g Parmiggiano Reggiano cheese shavings
- Bunch of basil leaves
Cut the melon into pieces. Arrange the melon pieces and San Daniele prosciutto on a serving plate or board. Add Mozarella 3 cm cubes. Keep chilled. When ready to serve, drizzle with olive oil (and balsamic reduction) and sprinkle with parmesan shavings. Decorate with basil leaves.
I used in this recipe: