A scattering of sweet melon and plump figs creates a beautiful backdrop for savory Italian flavors – crispy prosciutto and fresh mozzarella (you can use buffalo mozzarella, bocconcini or burrata). Serve this salad as a first course or a light meal with grilled country-style bread, or as party fare alongside other Italian appetizers.
Ingredients:
- 2 tablespoons extra-virgin olive oil, divided
- 3 ounces prosciutto
- 1 cantaloupe, peeled and cut into thin wedges
- 1 pint fresh figs, quartered
- 1/2 pound buffalo mozzarella cheese, sliced
- 1/4 teaspoon flaky sea salt
- 1/4 teaspoon ground black pepper
- 12 fresh basil leaves
Method:
Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add prosciutto, turning once, and cook until crisp and lightly browned, about 3 minutes per side. Transfer to a paper towel–lined plate and cool, then crumble.
Arrange cantaloupe on a large serving platter and scatter figs on top. Arrange cheese on fruit. Drizzle with remaining 1 tablespoon oil, and top with prosciutto, salt, pepper and basil.
Nutritional Info:
Per Serving: 250 calories (140 from fat), 16g total fat, 7g saturated fat, 45mg cholesterol, 630mgsodium, 16g carbohydrates, (2 g dietary fiber, 13g sugar), 13g protein.
