Melone e Mozzarella

001Tuscan melons are a type of canteloupe … the best type!

Originating in Italy, this fruit with the sweet aroma, will seduce your senses, the moment you slice into it.

What sets these melons apart is a sweetness you just won’t find anywhere else.

They have dark green grooves (indicating a sweet firm flesh) that change to a golden-cream color (softer texture, richer flavor) as the melons ripen.

Not that you need a reason to eat this fantastically-flavored fruit, but they are an excellent source of Vitamin A and C.

We all know that Melon and Prosciutto are an Italian classic combination. With the addition of the mozzarella and the baking of the Prosciutto, (until it;s crispy) this salad is a delicious light breakfast or mid-morning snack.


  • 1 ripe melon
  • Mozzarella
  • Extra virgin olive oil
  • Lemon juice (fresh squeezed)
  • Prosciutto
  1. As far as a recipe is concerned, I don’t really have one, however, there are guidelines and ratio’s.
  2. I usually use the entire melon, cut into chunks or melon balls.
  3. When I use the Ciliegine, (small mozzarella balls) I scoop the melon into balls (Makes for a nice presentaion when served in melon bowls).
  4. If I only have Ovalini,  I simply cut it into chunks the same size as the melon.
  5. For every 1-cup of melon, I add 1/2-cup of mozzarella (for 2-cups melon, 1-cup Mozzarella and so on).
  6. For the dressing, I use equal parts extra virgin olive oil and fresh lemon juice (approximately 1-Tablespoon of each for every 1/2-cup cheese to 1-cup melon).
  7. On a baking sheet, bake the prosciutto in a 350* oven until desired crispness (about 15 minutes).
  8. To put the salad together, mix the dressing, add to the combined fruit and cheese, season with a bit of salt and pepper to taste. Top with crumbled Prosciutto.



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