Ingredients and Weight:
- 1/2 cantaloupe, peeled and cut into 1-inch cubes (about 2 cups)
- 1/2 honeydew melon, peeled and cut into 1-inch cubes (about 2 cups)
- 8 slices prosciutto, thinly sliced
- 1/4 cup fresh basil leaves
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Place the melon cubes in a large bowl.
- Roll up the prosciutto slices and cut into thin strips. Add to the bowl with the melons.
- Add the basil leaves, olive oil, balsamic vinegar, salt, and pepper to the bowl. Toss to combine.
- Cover and refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 150 per serving
- Fat: 5 grams
- Protein: 10 grams
- Carbohydrates: 15 grams
Dish Characteristics:
- Refreshing and summery
- Sweet and savory
- Perfect for a light appetizer or snack
User Comments:
- "This is a classic Italian dish that is always a hit with my guests."
- "The combination of sweet melons and salty prosciutto is irresistible."
- "I love the simplicity of this dish. It's easy to make and always delicious."
- "I like to add a few drops of honey to the salad dressing to give it a little extra sweetness."
- "This salad is a great way to use up leftover melons."
Special Precautions and Tips:
- Make sure the melon is ripe and sweet.
- If you can't find prosciutto, you can use thinly sliced Serrano ham or Parma ham.
- To make the salad ahead of time, prepare it and refrigerate for up to 2 hours before serving.
