As much as I loved summering in Florida, visiting friends and family, it’s nice to be home again. Whenever I travel, especially for long stretches, I start to yearn for my kitchen. A kitchen is a very intimate space and the objects and ingredients within a kitchen tell a story. This summer I was in a kitchen devoid of personality—a hotel kitchen. Alas, no hanging pots and pans, no piles of randomly stacked cooked books, no handwritten notes, no jars of spices from far reaches of the world, and no stashed away goodies for late night snacking.
Instead, I had a two-burner stove (no oven), a set of dishes, utensils and cups, one pot and one pan, a six-inch cutting board, one steak knife, and that’s it. I still managed to make some incredibly tasty food in our hotel room kitchen and it did make me experiment with a minimalist style of cooking—no gadgetry allowed—that took me out of my comfort zone. It also forced me to be rather inventive in my cooking process; I had to adapt several recipes for the stove top and maximize my cooking space. I survived efficiency boot camp!
Tonight was my first night preparing dinner since we came to Chicago. I surprised myself by choosing a no-cook recipe—after weeks of longing for my oven—in order to take advantage of the last days of summer and the delicious produce that goes with it. This prosciutto, mozzarella, and cantaloupe salad is fresh and satisfying and requires minimal preparation. The saltiness of the prosciutto balances nicely with the juicy-sweetness of the cantaloupe. The soft and mild mozzarella, fresh basil leaves, spicy red pepper flakes and olive oil, completes the salad nicely.
This prosciutto, mozzarella, and cantaloupe salad can be served as an appetizer or as a main dish. I rounded out the meal with a raspberry-mango sangria and a loaf of bread. This is a perfect meal to celebrate the last days of summer. Enjoy!
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Prosciutto, Mozzarella, and Cantaloupe Salad
Print recipe
| Serves | 4 as main dish, 6 as appetizer |
| From magazine | Everyday Food, Issue 84 |
Ingredients
- 1 cantaloupe (halved, peeled, and seeded)
- 12 Ounces fresh mozzarella (diced into bite-size pieces)
- 2 Tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- coarse salt and ground pepper (to taste)
- 1/3 Pound prosciutto (thinly sliced)
- 1/4 cup fresh basil leaves (torn)
Directions
| Step 1 | |
| Dice the cantaloupe into bite-size pieces. Place pieces into large bowl. Add diced mozzarella, oil, and red pepper flakes; season with salt and pepper and stir to combine. | |
| Step 2 | |
| Arrange the prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve. | |
| Step 3 | |
| Enjoy with crusty bread and sangria, if desired. | |
