What to Make: Versante’s Melon and Prosciutto Caprese

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Summer is heating up and the farmer’s markets are in full swing. This weather just begs for tasty, fresh salads, anytime of the day. Our quest for a new summer salad led us to Versante Hearth + Bar located in the Park City Peaks Hotel. Right on the beaten path, Versante Hearth + Bar features handcrafted, hearth-baked pizzas and street breads, innovative pastas, and chef specialties, in addition to local craft beers, wines and cocktails. The ambiance is cool and uncluttered. Sit down with friends or family for an aprés cocktail crafted from local spirits or a dinner with a menu for the most discerning of diners.

We asked Versante’s chef to share the recipe for their melon and prosciutto caprese salad with us. Gather as many ingredients as you can from the local farmer’s markets, then invite some friends and family for a deliciously fresh summer salad experience!

Versante’s Melon & Prosciutto Caprese

Ingredients

  • 1.5 ounce cantaloupe, cubed
  • 1.5 ounce honeydew melon, cubed
  • 1 tablespoon fresh mint
  • 2 ounces mozzarella balls
  • 2 ounces prosciutto, sliced thinly
  • 1 ounces cooked Israeli couscous
  • 1 ounce cucumber, cut into ribbons
  • 1 ounce watercress
  • Salt and Pepper to Taste
  • Herb vinaigrette dressing:
  • 1/2 cup red wine vinegar
  • 1/4 cup mayonnaise
  • 1/2 ounce shallots, minced
  • 2 tablespoons dijon mustard
  • 1 tablespoon thyme, minced
  • 1 1/4 cup olive oil
  • 1/4 teaspoon Italian parsley, minced
  • 1/4 teaspoon shallots, minced
  • salt and pepper to taste
  • Grilled Flatbread

Instructions

  1. Dressing: Add all ingredients together and whisk until incorporated.
  2. Salad: Lay prosciutto on a plate
  3. Toss all other ingredients in a bowl and coat evenly with dressing
  4. Arrange salad on top of prosciutto
  5. Gently coat flatbread with olive oil and gill on both sides. Cut into triangles
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