Grilled Zucchini Salad with Melon & Prosciutto
Try this Grilled Zucchini Salad with Melon & Prosciutto recipe.
Try this Grilled Zucchini Salad with Melon & Prosciutto recipe.
- salt and pepper
- olive oil
- salt and pepper to season
- ingredients
- 1
- 3
- 2
- lemon
- 1 tsp honey
- honey
- 4
- 7
- basil
- 4 tbsp olive oil
- 1-2 tbsp olive oil
- red wine vinegar
- tbsp
- tsp
- 1-2
- mint
- finely chopped
- for the vinaigrette
- to season
- oz
- pine nuts
- 1 squeeze lemon
- prosciutto
- ingredients 1 small cantaloupe melon scooped with melon baller or cut into medium-sized chunks 7 oz prosciutto (200g) 2 zucchini , thinly sliced lengthways 2 tbsp pine nuts 1 small handful basil , finely chopped 1 small handful mint , finely chopped 1-2 tbsp olive oil for the vinaigrett
- 1 small cantaloupe melon scooped with melon baller or cut into medium-sized chunks 7 oz prosciutto (200g) 2 zucchini , thinly sliced lengthways 2 tbsp pine nuts 1 small handful basil , finely chopped 1 small handful mint , finely chopped 1-2 tbsp olive oil
- 1 small cantaloupe melon scooped with melon baller or cut into medium-sized chunks 7 oz prosciutto (200g) 2 zucchini , thinly sliced lengthways 2 tbsp pine nuts 1 small handful basil , finely chopped 1 small handful mint , finely chopped 1-2 tbsp olive oil
- 1 small cantaloupe melon scooped with melon baller or cut into medium-sized chunks
- small
- cantaloupe melon
- scooped with melon baller or cut into medium-sized
- 7 oz prosciutto (200g)
- (200g)
- 2 zucchini thinly sliced lengthways
- zucchini
- thinly sliced lengthways
- 2 tbsp pine nuts
- 1 small handful basil finely chopped
- small handful
- 1 small handful mint finely chopped
- small handful
- for the vinaigrette 3 tsp red wine vinegar 1 tsp
- 3 tsp red wine vinegar 1 tsp honey 1 squeeze lemon 4
- 3 tsp red wine vinegar
- squeeze
- Carbohydrate 112.139355681528 g
- Cholesterol 114.24 mg
- Fat 62.3701050250018 g
- Fiber 14.8386622182958 g
- Protein 36.083818503625 g
- Saturated Fat 16.5932074519172 g
- Serving Size 1 1 recipe (1763g)
- Sodium 2412.85169662146 mg
- Sugar 97.3006934632323 g
- Trans Fat 4.35673748413451 g
- Calories 1182 calories
Step-by-step
- Prepare the cantaloupe melon by scooping with a melon baller or cutting into medium-sized chunks.
- Thinly slice the zucchini lengthways.
- Toast the pine nuts.
- Finely chop a small handful of basil and mint.
- Whisk together the red wine vinegar, honey, lemon squeeze, and olive oil to make the vinaigrette.
- Grill the zucchini slices until tender and lightly charred.
- Assemble the salad by layering the grilled zucchini, melon, and prosciutto.
- Top with toasted pine nuts, chopped basil, and mint, then drizzle with the vinaigrette before serving.
What happens when the moisture barrier breaks down between charred summer vegetables and high-sugar fruit by the second afternoon? Cold storage concentrates the salinity of cured meats while drawing free water out of cantaloupe cells, turning a crisp assembly into something remarkably tender and macerated. Keeping the components in separate airtight containers for up to 24 hours prevents premature wilting, though the zucchini benefits from a brief fifteen-second flash in a hot skillet to revive its pliable interior before re-plating. Pairing sweet melons with salty dry-cured pork has deep historical precedent across Mediterranean board-fare traditions, where opposing flavor profiles balance the palate without heavy sauces.
Thinly slicing squash lengthwise rather than in rounds maximizes the surface area exposed to direct heat, which creates characteristic dark char lines while evaporating excess moisture that would otherwise dilute the dressing. Heating a cast-iron grill pan over medium-high heat until a drop of water evaporates instantly ensures proper searing without sticking. Brushing the ribbons lightly with high-smoke-point oil rather than drenching them stops the vegetables from steaming in their own juices. Pine nuts require constant agitation in a dry skillet over medium-low heat for roughly three minutes until golden brown, releasing essential oils that anchor the herbaceous mix of basil and mint.
Whisking red wine vinegar, honey, and fresh lemon juice in a three-to-one acid-to-sweetener ratio cuts through the natural density of the melon while complementing the fat content of the prosciutto. Tearing the cured meat loosely instead of laying flat ribbons across the plate allows the vinaigrette to pool in the folds. Fresh herbs lose their aromatic brightness quickly once exposed to salt and acid, so incorporate the chopped basil and mint only at the final moment of assembly rather than during the initial prep phase.
Adjusting the quantity of pine nuts upward by fifty percent provides additional structural crunch if the zucchini loses firmness during storage. Draining any accumulated liquid from the cantaloupe chunks prior to combining them with the greens protects the integrity of the dressing from unwanted dilution. Leftovers should be consumed within one day to maintain optimal contrast between the warm grilled elements and chilled fruit.
