Photo c. foodblogchef 2020
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CANTALOUPE OLIVE AND CUCUMBER SALAD
Yield: 4 first course starters
Ingredients:
-1 cup of ripe cantaloupe (cut in ½ inch cube)
-½ cup cucumber peeled and seeded (chopped smaller than the cucumber)
-¼ cup of coarsely chopped green Spanish olives stuffed with pimentos (more if you love -olives!)
-2 tablespoons thinly sliced fresh basil
-2 tablespoons chopped red onion (optional)
-1 tablespoon lime juice or white Balsamic vinegar
-3 tablespoons olive oil
-4 thin slices of prosciutto or Serrano ham
-4 teaspoons of balsamic reduction (optional; see *Note)
-Salt and pepper
Preparation:
1. Combine the first five ingredients.
2. Whisk together the lime juice and olive oil; drizzle over the salad and mix well.
3. Lay the prosciutto on salad plates and top with the salad mixture. Sprinkle with salt and pepper.
4. Either drizzle a teaspoon of balsamic reduction over the salad or on the plate along side the salad.
(*Note: Balsamic reduction is a great addition to your kitchen. Start with 2/3 of a cup of balsamic vinegar in a sauce pan. Bring to a boil and reduce the heat to a hot simmer until the vinegar has reduced by 1/3-1/2. It will be syrupy and coat the back of a spoon. Sweeter and more complex than plain balsamic vinegar you can use it on salads, meats, or many fruits. It will keep in a closed glass container on your counter for up to a week, or indefinitely in the refrigerator.)