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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Melon-Tomato Salad with Crispy Prosciutto, Burrata and Vinaigrette Recipe

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This recipe for Melon-Tomato Salad with Crispy Prosciutto, Burrata and Vinaigrette is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Vinaigrette (makes about 3/4 Cup)
1 Clove garlic minced
2T Dijon Mustard
¼C Champagne Vinegar (alternative - choice of Balsamic Vinegar - Lemon)
Juice of 1/2 Lemon
2T Honey
2-3 Dashes hot sauce
Salt and freshly ground pepper to taste
Salad
1 Pint Cherry Tomatoes (sliced in 1/2)
1/2 Honey Dew Cantalope seeded and cubed
2 Nectarines, with pits removed sliced in wedges
1C Torn fresh basil leaves
¼C Finely chopped fresh mint leaves
2-4 Fresh Burrata - torn in pieces

Directions:
Directions:
Preheat the oven to 400ºF
Vinaigrette
1. Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce and salt and pepper in a bowl.
2. Slowly whisk in the olive oil in a steady stream.
Salad
3. Marinade the sliced tomatoes in salt - 1/2 2 hours.
4. Lay the prosciutto slices on a parchment lined sheet in a single layer. Bake until firm and remove from the oven. Prosciutto will crisp as it cools.
When Ready to Serve:
4. Toss the tomatoes, melon and nectarines with some of the dressing, on a platter or bowl.
5. Add the basil and mint and toss again.
6. Top with Burrata.
7. Crush the Prosciutto and sprinkle over the salad. Serve

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Adapted this recipe from Eden Gourmet cooking classes. Tried it out with Jan Sept. /23. We really liked it. It might be best in the summer - but any season will do.

 

 

 

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