Pairs well with Melon and Prosciutto Salad with Mango Balsamic Dressing
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Melon and Prosciutto Salad with Mango Balsamic Dressing
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A refreshing summer salad featuring grilled melon wrapped in prosciutto, fresh mozzarella, red rocket, cucumber, and basil, dressed with a special mango-flavored balsamic vinaigrette.
00:00:00 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- olive oil - 30 g (for dressing)
- seed oil - 30 g (for dressing)
- balsamic vinegar with mango (Pantzafyropoulos) - 60 g (for dressing)
- mild mustard - 1 teaspoon (to bind dressing)
- salt - watch the video to see (to taste for dressing)
- pepper - watch the video to see (freshly ground, to taste for dressing and salad)
- melon - 300 g (peeled, deseeded, cut into long pieces)
- prosciutto slices - 3 slices (for wrapping melon and salad topping)
- red rocket (arugula) - 100 g (fresh)
- fresh mozzarella - 250 g (cut into pieces)
- cucumber - 1/2 cucumber (sliced for crunch)
- basil leaves - 10 to 12 leaves (fresh)
Instructions
- Prepare the dressing: In a bowl, combine olive oil and seed oil in equal parts. Add the mango balsamic vinegar (about 1/3 to 1/2 of the total liquid), a teaspoon of mild mustard, salt, and freshly ground pepper. Whisk well until the mustard binds the oil and vinegar into a smooth dressing.
- Prepare the melon: Cut off the melon peel and remove seeds using a teaspoon. Slice the melon into long pieces, reserving about 300 g for the salad.
- Assemble the salad base: Place the red rocket (arugula) on a serving platter or bowl.
- Wrap melon with prosciutto: Wrap each melon slice with a slice of prosciutto. Place wrapped melon pieces on top of the arugula. Add extra pieces of prosciutto on the salad as desired.
- Add mozzarella and cucumber: Scatter pieces of fresh mozzarella and sliced cucumber over the salad.
- Finish with basil and seasoning: Add fresh basil leaves and freshly ground pepper to the salad.
- Dress and serve: Add the prepared mango balsamic dressing to the salad just before serving to maintain freshness and texture.
