Melon Mozzarella Salad with Crispy Prosciutto
Ingredients
Units
Scale
- 1 Tuscan melon, balled using a melon baller
- 1 8oz container of ciliegine mozzarella, drained and rinsed
- 1/3 cup Castelvetrano olives, halved
- 1 pint small cherry tomatoes, halved
- Handful of roasted salted pistachios, chopped
- Large handful of fresh torn herbs (such as basil, mint, oregano, and thyme)
- 6–8 slices of prosciutto
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your broiler on high. Place the prosciutto slices on a baking sheet lined with foil. Broil the prosciutto until crispy, about 2-3 minutes on each side. Keep a close eye on them to avoid burning. Once crispy, remove from the oven and let cool completely. Crumble into small pieces.
- Use a melon baller to scoop out balls from the Tuscan melon and place them in a large salad bowl. Add the ciliegine mozzarella, halved Castelvetrano olives, and halved cherry tomatoes to the bowl. Sprinkle the chopped pistachios over the salad. Add the torn herbs, distributing them evenly throughout the salad.
- In a small bowl, whisk together the olive oil and white balsamic vinegar. Season with salt and pepper to taste. Drizzle the dressing over the salad and gently toss to combine.
- Just before serving, sprinkle the crumbled prosciutto over the top of the salad. Serve immediately and enjoy!
