Say what you will about Martha Stewart, but her brand certainly has a knack for producing delicious, useful, and/or pretty things. More than once, I have turned to her website for inspiration for design or recipes.
One such pretty/delicious/useful recipe, for Cantaloupe and Mozzarella with Prosciutto and Basil caught my eye this week, a week of stifling heat and high humidity. With little desire to heat the house up with stove and oven, this cool, refrigerated salad seemed to be just the ticket. It reminded me of prosciutto e melone, a classic Italian antipasto of prosciutto-wrapped chunks of cantaloupe. It’s always been a favorite of mine.
Seeing as how we discovered a gargantuan cucumber hiding out in the garden (they so easily fly under the radar sometimes), I decided to add coins of cucumber to Martha’s ingredient list. Oh, and even though I just said that thing about heating up the house by cooking, I couldn’t resist crisping up the prosciutto in a saute pan to a thin, bacon-y chip.
Cantaloupe and Mozzarella Salad
Adapted from Martha Stewart
1 cantaloupe, halved and seeded
3/4 (or more) pound bocconcini (bite-size fresh mozzarella balls)
2 tablespoons extra-virgin olive oil
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt (I used a local smoked sea salt) and ground pepper
1/3 pound thinly sliced prosciutto, crisped in a hot saute pan
1/4 cup fresh basil leaves (purple and green) torn
Cut melon off of the rind into bite-size pieces and place in a large bowl. Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and fold gently into mixture. Add basil and use your hands to toss and combine. Serve immediately or refrigerate. Transfer to serving-sized bowls and place crispy prosciutto on top.
(Or, more likely, Martha’s minions)