Summertime Salad
Welcome to the Liuzzi kitchen! Most of my recipes come from my mom or nonna’s kitchens, where traditional dishes are passed down through generations. I love sharing these treasured recipes with you on the internet. Sometimes, I like to put a little twist on these classics and create something new. Inspired by the traditional pairing of fresh cantaloupe wrapped in prosciutto, I’ve turned this idea into a refreshing summer salad featuring Liuzzi’s delicious perline mozzarella.
Today, I’m thrilled to share with you a delightful, refreshing salad that’s perfect for those hot summer days. This salad combines the peppery bite of arugula, the sweet juiciness of cantaloupe, the savory saltiness of prosciutto, and the creamy indulgence of perlini mozzarella. A light dressing of olive oil, lemon, and balsamic vinegar ties everything together beautifully. It’s not just a salad; it’s a celebration of summer on a plate. Let's dive in!
Ingredients:
4 cups of fresh arugula
1/2 cantaloupe, cubed (we used a melon baller)
4 oz prosciutto, thinly sliced
1 cup Liuzzi perline mozzarella (small mozzarella balls)
2 tbsp extra virgin olive oil
1 lemon (juice and zest)
2 tbsp balsamic vinegar
Salt to taste
Instructions:
1. Prepare the Ingredients:
Arugula: Rinse the arugula thoroughly under cold water. Pat it dry with a paper towel or use a salad spinner to remove excess water. Fresh arugula is the base of this salad, providing a peppery and slightly bitter flavor that balances the sweetness of the cantaloupe.
Cantaloupe: Cut the cantaloupe in half, scoop out the seeds, and remove the rind. Cut the cantaloupe into bite-sized cubes. The cantaloupe’s sweetness adds a lovely contrast to the other savory ingredients.
Prosciutto: Thinly slice the prosciutto. If it’s not pre-sliced, carefully slice it as thin as possible. Prosciutto adds a rich, savory element to the salad.
Perline Mozzarella: Drain the mozzarella balls from their liquid. Perline mozzarella is perfect for this salad because of its small size, which allows it to be evenly distributed throughout the salad.
2. Make the Dressing:
In a small bowl, whisk together the olive oil, juice and zest of one lemon, and balsamic vinegar. Add a pinch of salt to taste. This simple vinaigrette highlights the flavors of the fresh ingredients without overpowering them.
3. Assemble the Salad:
In a large salad bowl, combine the arugula, cantaloupe cubes, prosciutto slices, and perlini mozzarella. Drizzle the dressing over the top. Gently toss the salad to ensure that all the ingredients are evenly coated with the dressing.
4. Serve:
Transfer the salad to a serving platter or individual plates. For an extra touch, garnish with a few extra lemon zest curls or a drizzle of balsamic glaze if you have it on hand. Serve immediately and enjoy the refreshing, vibrant flavors of this summertime salad.
Tips for Success:
Freshness is Key: Use the freshest ingredients you can find. Fresh arugula, ripe cantaloupe, and good-quality prosciutto and Liuzzi fresh mozzarella will make a huge difference.
Balance the Flavors: Taste the dressing before adding it to the salad. Adjust the acidity and seasoning to your preference. A little more lemon or a pinch more salt can make all the difference.
Serve Chilled: For the best experience, serve this salad slightly chilled. You can prepare the ingredients ahead of time and assemble the salad just before serving.
This summertime salad is not only delicious but also visually stunning, making it a perfect dish for a summer picnic, a light lunch, or a dinner party starter. The combination of flavors and textures will leave your taste buds dancing with joy. Enjoy this delightful taste of summer, and don’t forget to share your creations with me! Happy cooking!