Ingredients with Measurements:
- 1 medium cantaloupe, peeled, seeded, and cut into bite-sized pieces
- 6-8 thin slices of prosciutto, torn into bite-sized pieces
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the cantaloupe, prosciutto, and mint leaves.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Pour the dressing over the cantaloupe mixture and toss gently to combine.
4. Sprinkle the crumbled feta cheese over the top of the salad.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 16g
- Protein: 9g
Substitutions for ingredients:
- Honeydew or watermelon can be used instead of cantaloupe.
- Goat cheese or blue cheese can be used instead of feta cheese.
- Arugula or spinach can be used instead of mint leaves.
Variations:
- Add sliced red onion or cherry tomatoes for extra flavor.
- Drizzle honey over the top of the salad for a sweeter taste.
Tips and tricks:
- Make sure to use ripe cantaloupe for the best flavor.
- Tear the prosciutto into bite-sized pieces for easier eating.
- Use a melon baller to create small, uniform pieces of cantaloupe.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and should not be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional mint leaves or a drizzle of balsamic glaze.
Garnishes:
- Mint leaves
- Balsamic glaze
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the cantaloupe is not ripe, the salad may not have as much flavor.
Food safety advice:
- Make sure to wash the cantaloupe and mint leaves thoroughly before using.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Cantaloupe and prosciutto salad is a popular dish in Italy, where it is known as "prosciutto e melone."
Flavor profiles:
- This salad is sweet, salty, and savory all at once.
Serving suggestions:
- Serve this salad as a light lunch or as a refreshing side dish at a summer barbecue.
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