Melon and Salami Antipasto (Easy Italian Appetizer)
With sweet cubes of melon, salty salami, mozzarella cheese, and a light, herbal vinaigrette marinade, this easy Italian appetizer is a great way to start any meal. It's a summery sort of charcuterie or marinated salad that your guests just won't be able to get enough of!
Servings 16
Ingredients
- 1 cantaloupe melon
- 1 honeydew melon
- 16 oz low-moisture mozzarella (I used two, 8-oz blocks)
- 1 lb salami (cut at the deli into 1-inch slices)
- 3 oz prosciutto (or more, if wanted)
- 1/2 oz fresh basil leaves
- 5 tbsp extra virgin olive oil
- 2 tbsp white wine or champagne vinegar
- 1 tsp dried Italian herb blend
- 1/2 tsp salt
Instructions
- Cut 1 cantaloupe melon, 1 honeydew melon, 16 oz low-moisture mozzarella, and 1 lb salami into 1-inch cubes. Place all into a large mixing bowl.
- Chop half of the 1/2 oz fresh basil leaves and place in a small bowl.
- To the chopped basil, add 5 tbsp extra virgin olive oil, 2 tbsp white wine or champagne vinegar, 1 tsp dried Italian herb blend, and 1/2 tsp salt.
- Whisk the marinade to combine, then pour it over the melon, cheese, and salami in the large bowl.
- Stir to coat all of the antipasti ingredients with the vinaigrette.
- Cover the bowl and chill it in the fridge for 2-6 hours. Stir occasionally and again before serving.
- Optional: Before serving, fold each piece of the 3 oz prosciutto in half along the long edge. Roll each piece up, layering a second piece at the end, if needed, to make prosciutto flowers. Set aside.
- Optional: After 2-6 hours have elapsed, arrange the marinated cubes on a platter, alternating the ingredients to create a pretty design. Pour some of the juice/vinaigrette from the bowl over the appetizer. Garnish with the prosciutto flowers, using some of the remaining 1/2 oz fresh basil leaves as "leaves" on the "flowers." Chiffonade any remaining basil and sprinkle over the melon and salami antipasto platter and serve.