We just booked a trip to Italy for next May. We’re starting in Rome and ending in Positano on the Amalfi Coast. This is a trip I’ve been dreaming of for years (if you’ve been, send over all of your recommendations)!
Me being me, the first thing I did was make a lonnnnng list of restaurants. We’re going to have to stay for six months to get through them all. And now, I can’t get Italian food off my mind. I’ve been dying for a Caprese salad, but the round of tomatoes I got just wasn’t up to par. Unsurprising, since it’s way too early in the season! Anyway, I was left with a bunch of mozzarella and also had melon, prosciutto, and a lot of herbs to work with. Said goodbye to the tomatoes and hello to this amazing salad. Perfect for an appetizer (you could easily make these into skewers) or as a side during a summer bbq. Do yourself a favor and quadrupole the pistachio dressing cause you’re gonna want to drink this stuff! Lastly, this would be amazing with tomatoes instead of melon, if that’s more your jam.
Okay, I hate novels before recipes so here you go:
8-12 slices prosciutto
1 cup mozzarella pearls
1/4 cup fresh mint
1/4 cup raw pistachios
1/4 cup extra-virgin olive oil
2 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon filtered water
1/2 tablespoon lemon zest
1/2 tablespoon honey
Salt to taste
Add all dressing ingredients to a food processor or blender. Pulse until very finely minced (you could do this by hand too). You can also fully blend if you want a smooth dressing. Add a pinch of salt to taste (you don’t need much because of the prosciutto).
Cut melon in half. Using a melon baller, scoop balls out of the cantaloupe. You should have 10-15 balls for the salad.
On a serving platter, scatter melon, mozzarella pearls, and individual slices of prosciutto (tear in half and create small bunches). Drizzle over the dressing until the salad is dressed to your liking. Feel free to top with more mint (I added basil too).