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Melon, Fig, and Prosciutto Salad

Fresh Italian salad to brighten your summer patio fare with this easy summer salad idea. 

Course Main Course
Cuisine Italian
Keyword salad, summer salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Author Samantha

Ingredients

  • 1/4 cup pine nuts
  • 1/2 medium cantaloupe or Tuscan melon, deseeded, skin removed and thinly sliced
  • 3 fresh figs, halved or quartered
  • 100 gr (6 thin) slices prosciutto
  • 100 gr 4 small bocconcini balls, halved
  • 8-10 fresh basil leaves
  • 1 drizzle balsamic glaze (white or red)
  • 1/4 tsp flaky sea salt
  • 1/4 tsp ground black pepper

Instructions

  1. In a dry skillet, toast pine nuts over medium heat for about 5 minutes. As soon as they start to brown, remove from heat. (They will quickly go from slightly browned to burnt). Remove from heat and set aside.

  2. Arrange layers of melon, figs, prosciutto, bocconcini and basil on a platter. Top with toasted pine nuts and drizzle with balsamic glaze. Season lightly with salt and pepper.