Who doesn’t love sweet juicy summer melon? Colorful and super easy, this starter was inspired by an article by Anna Stockwell for Epicurious in 2018 where she lays down the magical interplay of salty, sour, sweet, savory, and umami with melon. Meaty, pimento stuffed Spanish olives, juicy sweet cantaloupe, crunchy cucumber, and basil dressed with a splash of lime juice and olive oil over a slice of Serrano Ham or Prosciutto with balsamic reduction. Solid alchemical, gastronomic gold!

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.)