Hello again! Like I said a little earlier, I’m feeling very ambitious these days and thought I’d add Tuesday afternoon recipes to the rotation. Now that we have this nice big kitchen, and need to eat in much more to pay for it, I expect these new posts to be of the easy-weekday-meal variety. So for those of you keeping track, that should mean recipes on Monday, Tuesday, a drink recipe on Thursday, and something fat and fried on Fridays (aka Fryday). Emphasis on should. With that bit of housekeeping out of the way, let me tell you about this incredible salad.
One of the most memorable meals we had on our honeymoon was lunch at Casa e Bottega in Positano. It’s this gorgeous, bright little restaurant that specializes in healthy, organic salads, sandwiches, baked goods and fresh juices. After days of nothing but pizza and pasta (not complaining), we sought it out knowing it would be just the break we needed. The fact that the shop also doubles as a home-goods store, made it that much more enticing. Once there, Brian and I split a delicious caprese sandwich on their homemade focaccia, and each ordered a juice and big salad. That day, the special was this food-porn creation of prosciutto, figs, melon, mozzarella and grapes over a crisp bed of romaine lettuce. I have this irrational dislike of spring mix, so this salad was firing on all cylinders for me. I ordered it, loved it, and had been thinking about recreating it ever since.
The ambiance for this second tasting wasn’t nearly as nice, but the flavors and fresh ingredients did transport me back to that Amalfi-Coast sunshine and water for the 60 seconds that it took me to inhale this. I can’t remember the name of the original salad, so I’m affectionately calling this “The Positano.” It’s a beautiful place and this is beautiful salad.
To make this beauty, you’ll need: romaine lettuce, cantaloupe melon, mozzarella (I used small bite-sized balls), sliced fresh figs, red seedless grapes, prosciutto, balsamic glaze (a staple in our kitchen), and olive oil.
For this recipe, I’m intentionally omitting measurements, because it’s entirely up to you how much of everything you want to include, and you really can’t go wrong. The combination of these ingredients is what’s so special and unique about this salad, so once you know that, you can adjust the proportions to your liking. But if you’re a stickler for instructions (I can respect that), I used the exact portions pictured above to make two meal-sized servings. If you’re looking to make side salads, then this should easily split into four. It’s all up to you.
One of my favorite wedding registry kitchen gadgets is our new melon baller. I’d never owned one before and had a lot of fun using it to make this salad. The little melon balls were a great match for the mozzarella, but don’t feel like you need to go the ball route when chunks will certainly do.
The only other prep work involved is to slice the grapes and figs, prepare the lettuce, and it doesn’t hurt to roll up the prosciutto and cut it into smaller ringlets like the ones in the next picture.
The rest is easy. To make the salad, combine fresh ingredients in a big bowl.
How great does that look?
Drizzle with balsamic glaze, as much or as little as you like. The same rule applies to the olive oil.
And voila! This is without a doubt my new favorite salad, and I’m not even much of a fruit-in-a-salad person. But even I can’t pass up the goodness that is fresh figs, melon, prosciutto and mozzarella.
Brian and I didn’t purchase any trinkets while in Italy (we like to travel light with nothing but our carry-ons), so I’m counting this salad recipe as a souvenir of sorts. Come to think of it, I really like that idea and hope to return with signature recipes from all future trips. It’s the gift that keeps on giving.
- romaine lettuce
- cantaloupe melon
- mozzarella (I used small bite-sized balls)
- fresh figs
- red seedless grapes
- balsamic glaze
- olive oil
- Prepare cantaloupe (either in chunks or balls with a melon baller), slice figs and grapes.
- Combine fresh ingredients in a big bowl and drizzle with balsamic glaze and olive oil.
- Serve and enjoy!
- I intentionally omitted measurements, because you should personalize to your own taste. The combination of these ingredients is what’s so special and unique about this salad.