An update on a classic salad, this Prosciutto and Melon Zucchini Noodle Salad makes a beautiful addition to springtime picnics and summer parties.
Anytime I plan a menu for a party – be it large, small, brunch or dinner – I try to keep it fairly well rounded with a main, plenty of vegetables and an impossible to resist dessert at the end. Dishes are almost plated family style for ease of serving and when I can, I’ll go for something that’s just as tasty at room temperature as it is hot because let’s face it you almost always get distracted by good conversation or wine when amongst friends.
The most challenging part I always face is what exactly to make when I have guests over. My husband and I are not picky eaters and I know that I can experiment and pull almost anything together and we’ll be happy. For everyone else? Sometimes that can be and gamble and I always say, stick with the classics and what’s more classic than prosciutto and melon?
Prosciutto and Melon is a classic Italian appetizer, generally served with Prosciutto di Parma wrapped around a wedge of cantaloupe to start your meal, I’ve given it a little spring time update for our Spring Garden Party.
First, I’d love to talk about why I chose to use Prosciutto di Parma specifically for this recipe. If you remember our first introduction about the process of producing Prosciutto di Parma back in December, Prosciutto di Parma is 100% natural. It’s comprised of simply pork – from specifically bred and humanely raised pigs, in which they only use the hind legs, sea salt, air and time. There are no artificial colors, flavors, chemicals or preservatives during the process. What you end up with is a pure, delicious tasting product.
That taste? The taste of Prosciutto di Parma is buttery, sweet and delicate and a little salty which pairs beautifully with the sweet melon. Of course you always want to make sure what you’re purchasing is true Prosciutto di Parma and it’s easy to do so! Just look for the crown symbol! Every leg of Prosciutto di Parma is stamped with a crown, you can also ask your Italian butcher and they will tell you if they have Prosciutto di Parma and how long it has been aged for. Lastly if you don’t have time to get to your local butcher and want to pick up pre-packed Prosciutto di Parma, just make sure it has the crown on the packaging and says it is imported from Italy.
Moving back to our salad – I gave it a little update and filled the salad out for a hearty side dish by pairing the prosciutto and melon with simple spiralized zucchini noodles, goat cheese crumbles, generous amounts of black pepper and finished with a balsamic reduction and extra virgin olive oil.
Those wedges of melon are replaced with melon balls, which make our salad not only look beautiful but make it just a little easier to eat – whether it be on a picnic in the park or enjoying this salad at your desk in the office.
The best part? This salad takes all of 10 minutes to put together and it’s one showstopper at the table!
For more information on Prosciutto di Parma visit them on Facebook , Twitter, Pinterest and Instagram.
This post is sponsored on behalf of Prosciutto di Parma. As always all opinions are my own and thanks for supporting brands that I work with.
Our Spring Garden Party continues all week long! Check back on the dates below for more recipes for a delicious party!
Tuesday April 18 – Spring Garden Party Menu
Sunday April 23 – Greek Quiche
Tuesday April 25 – Prosciutto and Melon Zucchini Noodle Salad
Thursday April 27 – Raspberry Frangipane Tartlets
Tuesday May 5 – Rosé Aperol Spritz
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Ingredients
- 1/2 cup balsamic vinegar
- 2 medium zucchinis
- 1 small to medium ripe cantaloupe
- 4 ounces Prosciutto di Parma
- 2 ounces goat cheese
- 1 tablespoon extra virgin olive oil
- flaky sea salt and black pepper
Instructions
- In a medium saucepan over medium heat add the balsamic vinegar and bring to a boil, reduce the balsamic vinegar down by half or until it has a nice thick syrupy texture. Set aside to cool.
- Using a vegetable sprializer on the A or thin noodle blade, spiralize the two zucchinis.
- Cut the melon in half, remove the seeds and use a melon baller to scoop the flesh of the cantaloupe from the melon.
- On a large platter, arrange the zucchini noodles and toss with the melon balls, tear off pieces of the Prosciutto di Parma and scatter around the top of the salad and finish with goat cheese crumbles.
- When ready to serve drizzle the salad with the balsamic reduction and extra virgin olive oil.
- Season with flaky sea salt and a generous amount of black pepper.
