Persimmon Salad with Prosciutto & Mozzarella

Since Christmas is over, I don’t think there’s been a day I haven’t been day-dreaming about summer.

Long, warm, sunny days, sunglasses, sundresses, day trips to the beach, barbecues and picnics in the park… I simply can’t wait for it all.

Persimmon salad with prosciutto & mozzarella | Cake + WhiskyPersimmon salad with prosciutto & mozzarella | Cake + Whisky

But one look through the window and the harsh reality settles in: those long-awaited summer days are at least 5 months away and there’s not much to be done about it.

Not much except for putting a seasonal twist on some of my favourite summer recipes, that is.

Persimmon salad with prosciutto & mozzarella | Cake + Whisky

So if you’re trying to kick the winter blues away, may I recommend you give¬†this vibrant prosciutto, mozzarella & persimmon salad a go?

Persimmon salad with prosciutto & mozzarella | Cake + Whisky

The winter take on a summer fave of mine, with persimmon making for a¬†surprisingly-good colder-weather substitute for melon, it’s the top way to bring sunshine (and a much needed dose of vitamins) to those dark, gloomy winter days!

And the ultimate way to rise & shine while waiting for the real (summer) deal!

Persimmon salad with prosciutto & mozzarella | Cake + Whisky

Persimmon Salad with Prosciutto and Mozzarella (serves 1)

Ingredients:

  • 1 ripe but ferm persimmon
  • 2 paper-thin slices prosciutto (or other air-dried ham), shredded into small pieces
  • 1/2 ball of mozzarella, teared into bite-sized pieces
  • 1 sprig fresh basil, leaves removed & finely chopped
  • little drizzle good quality olive oil
  • pinch mild chilli flakes (I used Espelette pepper, but Aleppo would work amazingly well too)
  • salt, pepper
  • a few drops Tabasco¬†/ balsamic vinegar

1. Wash & pat-dry the persimmon, then slice it as thinly as you can (using a mandoline if you have one). Place the slices onto your serving plate.

2. Top with shreds of prosciutto, pieces of mozzarella and chopped basil leaves.

3. Season with a good pinch of sea salt, a little drizzle of good quality olive oil and a small pinch of your favourite chilli flakes. Add a few drops of Tabasco or balsamic vinegar and some cracked black pepper if you wish and serve immediately.

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Persimmon Salad with Prosciutto & Mozzarella

Melon and Prosciutto salad

When it’s as hot as it’s been for the past couple of weeks, the last thing I want to do is turn on the oven, or spend any time near the stove. I’m hot enough as it is, thank you very much.

So when it’s hot, salad it is!

Melon and Prosciutto Salad | Cake + Whisky

Favourites include this Mexican corn salad and this Instagram-ready Rainbow salad as well as a Summer-on-a-plate Italian classic: Melon and Prosciutto Salad!

Melon and Prosciutto Salad | Cake + Whisky

Not only is the pairing of sweet Cantaloupe melon and salty prosciutto¬†simply irresistible, but it’s also one of the easiest things ever to make.

Perfect for those days when the very idea of standing by a stove makes you sweat!

Melon and Prosciutto Salad | Cake + Whisky

Melon and Prosciutto Salad (serves 4-6 as a starter or 2-3 as a main)

Ingredients: 1 ripe melon, 1 pack of prosciutto (6 slices), handful mini mozzarella balls (or 1 teared-up regular size ball), 2 tbsp of pesto (find my recipe in here), 2 tbsp olive oil, cracked black pepper to taste

1. Cut your melon in half, discard the seeds, then slice each half into 4-6 pieces. Remove the skin on each piece, then place on a big serving plate.

2. Tear up the prosciutto into thin ribbons and place on the serving dish, on top of the melon. Add the mozzarella balls as well.

3. Loosen the pesto with the olive oil, then pour on top of the melon. Sprinkle with cracked black pepper and serve immediately.

What’s your go-to heatwave meal?

Melon and Prosciutto salad