Melon-and-Peach Salad With Proscuitto and Mozzarella

Melon-And-Peach Salad With Prosciutto And Mozzarella

A favorite food combination enjoyed from my travels to Italy to visit our oldest daughter is melon and prosciutto. Our son-in-law introduced this to me on my very first trip and I still look forward to having that enjoyment anytime I visit. I found this great recipe in my latest edition of Food & Wine. This magazine is a wonderful source of nutritious recipes.

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1 1/2 pounds honeydew melon, peeled, seeded, and thinly sliced

1 peach peeled and thinly sliced

1 tablespoon olive oil

2 teaspoons balsamic vinegar

Salt and freshly ground pepper

2 tablespoons chopped basil

2 tablespoons chopped marjoram

8 ounces fresh mozzarella, chopped

8 thin slices prosciutto

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Directions:

In a bowl, toss the melon and peach with the oil and balsamic vinegar with salt and pepper. Let stand for 5 minutes. Stir in in the herbs and cheese. Transfer the salad to a platter and top with prosciutto and serve.