Cantaloupe, Prosciutto, Cucumber, Basil, and Bocconcini Salad

Cantaloupe, Prosciutto, Basil, and Bocconcini Salad

Every summer, I look for new inspiration for salad recipes. While I have my favorites, which I make year after year, I always enjoy coming up with something new, or tweaking a favorite recipe to be even better. Salads are a great medium for experimentation, since you can mix things up almost endlessly. I especially love sweet and savory flavor combinations. In a salad, fruits can add just the right level of sweetness, and balance out the other flavor elements.

Cantaloupe, Prosciutto, Basil, and Bocconcini Salad

This Cantaloupe, Prosciutto, Cucumber, Basil, and Bocconcini Salad is just such a salad. The sweet cantaloupe (or “rock melon”, for those of us in Australia) balances the savory prosciutto (it is a classic combination, of course). Basil and cucumber bring freshness, while baby bocconcini adds creaminess. I made this salad for a barbecue last summer, and I just made it again, this summer, as a side dish to go with Cajun-spiced salmon, for dinner. It is definitely one of my favorite salads now. I hope it will become one of yours, too.

Cantaloupe, Prosciutto, Basil, and Bocconcini Salad

I just want to add that, like pretty much any salad, the dressing is not really necessary. I like that it adds a little zing to the salad, but the salad is really delicious on its own, too. I’ve mentioned, in the ingredients list, that the Dijon mustard is optional. Again, if it’s not your thing, just leave it out. I’ve experimented with all of these combinations. I think they all work well. I also think a raspberry vinaigrette or a classic balsamic vinaigrette could work well with this salad, too. It’s up to you.

Enjoy…

 

 

Cantaloupe, Prosciutto, Cucumber, Basil, and Bocconcini Salad

Ingredients

Salad:

  • ½ cantaloupe/ rock melon, peeled, deseeded, and diced
  • 1 seedless cucumber, peeled and diced
  • 6 slices prosciutto, chopped or torn into bite-size pieces
  • 12 baby bocconcini balls
  • A handful of basil, torn into small pieces

Dressing:

  • 1 Tbsp extra virgin olive oil
  • 1 ½ Tbsp apple cider vinegar
  • 1 tsp Dijon mustard (optional)
  • 2 large or a several small basil leaves, chopped or torn into tiny pieces

Directions

Salad:

Put everything in a medium-sized glass or ceramic bowl. Stir gently. Cover salad with plastic wrap and chill until ready to serve.

Dressing:

Put everything in an old jam jar. Put the lid on. Give it a good shake. Chill until ready to use.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

If you would like to use my recipes on your own site, please re-write them in your own words and link back to my original post.

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