Prosciutto and Melon Salad with Mozzarella and Basil Oil
This refreshing summer salad brings together creamy mozzarella, delicate Prosciutto, sweet melon and watermelon, crisp cucumber, and juicy cherry tomatoes. Tossed with a fragrant basil oil made with white balsamic vinegar and agave syrup, it’s the perfect balance of salty, sweet, and fresh, making it ideal as a light lunch, an elegant starter, or a colorful side dish.
Ingredients
For the salad:
- 125 g fresh mozzarella drained and torn into bite-sized pieces
- 8 Prosciutto slices torn into bite-sized pieces
- 1 cup cherry tomatoes halved
- 1 cup Melon Galia, Cantaloupe, or Honeydew melon, cut into chunks
- 1 cup seedless watermelon cut into chunks or balled
- ½ cucumber thinly sliced or ribboned
- A handful of fresh basil leaves
- Flaky sea salt and freshly ground black pepper to taste
For the basil oil dressing:
- 1 cup fresh basil leaves
- 1 cup extra virgin olive oil
- 1 small garlic clove optional
- 1 teaspoon white balsamic vinegar
- 1 teaspoon agave syrup
- Pinch of salt
Instructions
Make the basil oil dressing:
- (Optional) Blanch the basil leaves in boiling water for 5 seconds, then transfer to ice water. Pat dry.
- Blend basil, olive oil, garlic (if using), white balsamic vinegar, agave syrup, and salt until smooth and bright green.
Assemble the salad:
- Arrange the melon, watermelon, cucumber, cherry tomatoes, mozzarella, and Parma ham on a large platter or in a bowl.
- Add fresh basil leaves.
- Drizzle with the basil oil just before serving.
- Sprinkle with flaky sea salt and freshly ground black pepper to taste.
Notes
Serving Suggestions
Serve well chilled on a large platter for a vibrant summer appetizer or light lunch. Pair with my homemade bruschetta for a Mediterranean-inspired meal. Add crusty bread or grissini on the side, or enjoy it with grilled chicken or shrimp. A glass of chilled white wine or rosé complements the flavors beautifully. For a more elegant touch, serve in individual bowls or glasses with a final drizzle of basil oil.
Serve well chilled on a large platter for a vibrant summer appetizer or light lunch. Pair with my homemade bruschetta for a Mediterranean-inspired meal. Add crusty bread or grissini on the side, or enjoy it with grilled chicken or shrimp. A glass of chilled white wine or rosé complements the flavors beautifully. For a more elegant touch, serve in individual bowls or glasses with a final drizzle of basil oil.