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Cantaloupe and tomato salad with prosciutto, bocconcini, basil and a balsamic vinegar reduction
2025-01-29
https://www.metro.ca/userfiles/image/recipes/salade-cantaloup-12350.jpg
PT20M
PT00M
PT20M
In a small saucepan over medium heat, reduce the balsamic vinegar and brown sugar by half, ending up with about 30 ml. Set aside.Halve the cantaloupe and deseed it using a tablespoon.Using a melon baller, scoop out balls of cantaloupe flesh. Set aside.In a mixing bowl, pour in the melon balls, cherry tomatoes and bocconcini along with the olive oil and balsamic vinegar reduction. Toss well and season to taste. Plate in deep salad dishes.Tear each slice of prosciutto lengthwise in two or three strips. Place these delicately on top of each salad, folding them for volume.Randomly sprinkle an equal number of basil leaves onto each salad.Source: Martin Juneau
4
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0
0
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454 g yellow or multicoloured cherry tomatoes
1 large cantaloupe
100 g prosciutto, sliced very thinly
1 jar (200 g) cocktail bocconcini, drained
75 mL balsamic vinegar
10 g brown sugar
50 mL extra virgin olive oil
6 sprigs fresh basil
salt and pepper freshly ground, to taste
Cantaloupe and tomato salad with prosciutto, bocconcini, basil and a balsamic vinegar reduction
4
Starters - Side dishes - Main Courses
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME
Ingredients
-
454 g
yellow or multicoloured cherry tomatoes
-
1
large cantaloupe
-
100 g
prosciutto, sliced very thinly
-
1 jar
(200 g)cocktail bocconcini, drained
-
75 mL
balsamic vinegar
-
10 g
brown sugar
-
50 mL
extra virgin olive oil
-
6 sprigs
fresh basil
-
salt and pepper freshly ground, to taste
Preparation
In a small saucepan over medium heat, reduce the balsamic vinegar and brown sugar by half, ending up with about 30 ml. Set aside.
Halve the cantaloupe and deseed it using a tablespoon.
Using a melon baller, scoop out balls of cantaloupe flesh. Set aside.
In a mixing bowl, pour in the melon balls, cherry tomatoes and bocconcini along with the olive oil and balsamic vinegar reduction. Toss well and season to taste. Plate in deep salad dishes.
Tear each slice of prosciutto lengthwise in two or three strips. Place these delicately on top of each salad, folding them for volume.
Randomly sprinkle an equal number of basil leaves onto each salad.
Source: Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
