There are summer days when the heat is so excessive that the only desire is to bring something fresh, light, quick, and visually appealing to the table.
In those moments, a simple dish like summer salad with melon, mozzarella balls, and prosciutto becomes a little treat for the palate.
My followers know that I am not a fan of excessive temperatures!
For work, I am forced to spend most of my time in the kitchen, but in summer, my desire to do so decreases significantly!
That’s why I often indulge in dishes like this! They are made in a flash, are fresh, genuine, colorful, and above all, prepared without turning on the stove! What could be better!
This salad is a perfect balance of flavors!
The sweetness of the melon perfectly matches the saltiness of the prosciutto. The arugula adds a slightly spicy note, and the mozzarella balls complete the dish with their freshness.
Colorful, quick, and extremely tasty. Few ingredients, a lot of freshness, and a presentation that wins at first glance!
It’s the ideal recipe for a quick lunch under the umbrella, a terrace aperitif, or an elegant appetizer for a special dinner.
If you’re looking for more ideas to enrich your summer menu, get inspired by these three collections:
15 summer appetizers; Easy and light salads; Cold rice and pasta salads.
Let’s see how to prepare it, but first, don’t miss these tasty suggestions!
Make sure to read until the end, you’ll find useful tips for executing this recipe and a small gift for you 🩷
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 melon (ripe. Read the guide below to know when a melon is perfectly ripe!)
- 3 oz arugula (or your choice of salad)
- 1 cup mozzarella balls
- 7 oz prosciutto
- extra virgin olive oil (a couple of tablespoons)
- salt
- pepper (only if you like)
Tools
- Bowl
- Cutting board
- Knife
- Melon baller
Steps
The perhaps most “time-consuming” part of making this salad is making the melon look scenic! But don’t worry, it’s super easy!
Cut the melon in half, remove the seeds, and with a melon baller, scoop out balls, being careful not to break them.
“Help!! what is a melon baller?” It’s very similar to a ice cream scoop but smaller for making perfect little balls!
Of course, it’s not essential! If you don’t have one, you can use a small spoon, just be a little more patient!
If you want to buy one and can’t find it, here are the most searched models on Amazon:
After making the number of balls you need, put them in a bowl.
Meanwhile, wash the arugula and pat the excess water with kitchen paper. If you prefer, you can use your choice of salad instead of arugula.
We are ready to plate!
“Already“?! Sure, I promised you this is a quick recipe!
In the bowl where you placed the melon balls, add the arugula, mozzarella balls, and prosciutto.
To make them more scenic, I recommend cutting the prosciutto slices in half and arranging them so that they appear to have “movement”.
If you want, you can also roll them up into small roses (play with your imagination!).
All that’s left is to dress with a drizzle of extra virgin olive oil, salt, and pepper if necessary, and the dish is ready to be served!
If you enjoyed this melon and prosciutto salad, leave me a comment below 📝💬 let me know in the comments how you would have personalized it 🍈🥗💛.
Don’t forget to visit me again soon to discover many new ideas coming soon! 🩷Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Here is a small guide to help you choose the ripe melon for your salad!
🍈 HOW TO KNOW IF THE MELON IS GOOD:
For this salad to be truly irresistible, the melon must be perfectly ripe, sweet, and fragrant. Here are some tricks to recognize it immediately at the time of purchase:
Smell the melon
Bring it close to the area opposite the stalk: a ripe melon releases a sweet and intense aroma. If you hardly smell anything, it’s probably not ready.
Look at the skin color
It should be uniform, leaning towards yellow or beige, without too many green areas. Avoid those with bruises or dark spots.
Check the stalk
If it detaches easily or has already fallen off, it’s a good sign. The surrounding area should be slightly soft, never hard as a stone.
Feel the weight
At equal size, a ripe melon is heavier: it means it has more juice and full flesh.
Do the sound test
Gently tap the melon with your knuckles: if the sound is dull and full, it’s ready; if it’s hollow or metallic, it’s probably unripe.
The melons with a well-defined “netting” on the skin are often the sweetest and most aromatic.
FAQ (Questions and Answers)
Can I prepare this salad in advance?
Yes, but dress it only just before serving to maintain freshness and crunchiness.
Which melon to use?
The netted melon is perfect because it is sweeter, more fragrant, and compact.
Classic mozzarella or mozzarella balls?
Both are fine, but mozzarella balls are certainly more scenic. Of course, those who are allergic to milk or dairy can omit the mozzarella.
🍷 What wine can I pair?
This colorful and genuine salad pairs well with a nice fruity white like Vermentino or a fresh rosé.
What variations do you suggest?
Replace the arugula with mixed greens or baby spinach.
Add balsamic vinegar or sesame seeds for a gourmet touch.
For the vegetarian version, omit the prosciutto and add walnuts or almonds.Who can eat this dish?
The melon and prosciutto salad is suitable for many people, as it’s light, balanced, and naturally gluten-free.
Specifically, it can be enjoyed by those following a gluten-free diet, lovers of quick cooking since it is prepared in less than 15 minutes, no stove! Or if you prefer a light diet since it’s a fresh dish, low in calories, rich in water, and fiber.
Vegetarians can remove the prosciutto to make it suitable, while those intolerant to lactose can replace the mozzarella balls with a lactose-free version or with aged cheeses.
