My family and I are back in Seattle, and as much as I LOVE New York, it is really so nice to be here. Seattle summers are spectacular actually. So sunny, so green and blue and bright and gorgeous. Our garden is insane. I will have to take some picture of how crazy the vegetable and fruit garden is- or like a video or something. The unusual extended period of heat has just made everything explode and some stuff has come and gone a month early. Like our figs. We pretty much totally missed them. I found a few that were hiding under big leaves or near the apple trees and it tricked the naughty starling birds who devoured everything else- and left us the bird poop to prove it. Just so, so much bird poop.

Melon, Fig and Prosciutto Salad

So I had to do something special with my last precious figs! Something that celebrated how beautiful they are and kept things fresh and summery, but also a little bit more exciting.

Melon, Fig and Prosciutto Salad

When I was in France a couple of weeks ago, I actually obsessed over melon and prosciutto. I ate it at least once a day. I think it was all about how amazing the melon is over there, but I just couldn’t get enough- and have been thinking about it ever since.

Melon, Fig and Prosciutto Salad

So I decided to amp up the traditional Melon and Prosciutto that I love so much with the sweet figs, crunchy shallots and the perfect herbal accompaniment of fragrant basil and refreshing mint. I used a great naturally spicy olive oil and a touch of balsamic glaze to make things really flavorful and it made for a really tasty and fresh salad that also happened to be SO pretty. Happy Summer! Melon, Fig and Prosciutto Salad

 

Recipe: Melon, Fig and Prosciutto Salad

Ingredients

  • ½ cantaloupe or Tuscan melon, peeled and seeded
  • 4 figs, thinly sliced
  • 4 ounces prosciutto
  • 1 large shallot, peeled and thinly sliced
  • 1 tablespoon basil, julienned (or I used tiny leaved bush basil)
  • 1 tablespoon mint, julienned
  • 1 tablespoon olive oil
  • 1-2 teaspoons balsamic glaze
  • kosher salt

Instructions

  1. Cut the cantaloupe into chunks or cut them into French fry sized pieces like I did. Arrange them on a platter with the figs and the pieces of prosciutto.
  2. Sprinkle the salad with the shallots and the basil and mint. Drizzle with the olive oil and balsamic glaze and then sprinkle with a little kosher salt. Serve immediately.

Preparation time: 20 minute(s)

Number of servings (yield): 2

Print Recipe  

My family and I are back in Seattle, and as much as I LOVE New York, it is really so nice to be here. Seattle summers are spectacular actually. So sunny, so green and blue and bright and gorgeous. Our garden is insane. I will have to take some picture of how crazy the vegetable and fruit garden is- or like a video or something. The unusual extended period of heat has just made everything explode and some stuff has come and gone a month early. Like our figs. We pretty much totally missed them. I found a few that were hiding under big leaves or near the apple trees and it tricked the naughty starling birds who devoured everything else- and left us the bird poop to prove it. Just so, so much bird poop.

Melon, Fig and Prosciutto Salad

So I had to do something special with my last precious figs! Something that celebrated how beautiful they are and kept things fresh and summery, but also a little bit more exciting.

Melon, Fig and Prosciutto Salad

When I was in France a couple of weeks ago, I actually obsessed over melon and prosciutto. I ate it at least once a day. I think it was all about how amazing the melon is over there, but I just couldn’t get enough- and have been thinking about it ever since.

Melon, Fig and Prosciutto Salad

So I decided to amp up the traditional Melon and Prosciutto that I love so much with the sweet figs, crunchy shallots and the perfect herbal accompaniment of fragrant basil and refreshing mint. I used a great naturally spicy olive oil and a touch of balsamic glaze to make things really flavorful and it made for a really tasty and fresh salad that also happened to be SO pretty. Happy Summer! Melon, Fig and Prosciutto Salad

 

Recipe: Melon, Fig and Prosciutto Salad

Ingredients

  • ½ cantaloupe or Tuscan melon, peeled and seeded
  • 4 figs, thinly sliced
  • 4 ounces prosciutto
  • 1 large shallot, peeled and thinly sliced
  • 1 tablespoon basil, julienned (or I used tiny leaved bush basil)
  • 1 tablespoon mint, julienned
  • 1 tablespoon olive oil
  • 1-2 teaspoons balsamic glaze
  • kosher salt

Instructions

  1. Cut the cantaloupe into chunks or cut them into French fry sized pieces like I did. Arrange them on a platter with the figs and the pieces of prosciutto.
  2. Sprinkle the salad with the shallots and the basil and mint. Drizzle with the olive oil and balsamic glaze and then sprinkle with a little kosher salt. Serve immediately.

Preparation time: 20 minute(s)

Number of servings (yield): 2