1/2 small Honeydew Melon
4-6 oz pkg Genoa Salami
4-6 oz Mozzarella Fresca
1-4 Fresh Basil leaves
Honeydews when ripe might be a little sticky on the outside but the skin should not be slick or slimy. A few freckles are fine also, they just indicate ripeness. Try to choose one that is good and heavy for its size. For the basil, choose one that is mild and sweet if you have a choice. If you don't grow this type or can't find it, either skip the basil or just use a single leaf of the basic variety, very finely minced.
Cut the melon into slices about half an inch thick then into fairly small dice. Do the same thing with the fresh mozzarella, slicing it a little thicker than 1/4." Look for a brand of salami that is actually made in Italy. The difference in flavor is very much worth the few dollars more you will spend. It will be much more tender and tasty, not like chewy harsh tasting cheap salamis. To cut it, just leave it stacked the way it comes in the package and cut through in strips, then cut it crossways some too. Stacking the basil leaves makes them easy to cut into thin julienned strips, also. Now toss all together and don't worry about adding any sort of dressing, you won't need it. The salami lends a bit of oiliness to the moisture of the honeydew and creates a bit of its own "dressing."
Colorful, a bit unusual, but so tasty! Paul Dean and Bobby Flay have both made the Watermelon Feta Salad popular in the last few years. Well, this Honeydew Salad is my take on the prosciutto-wrapped-melon-slice idea with a little bolder flavor in a quick, easy salad. Buon appetito!
Jan Burke. http://dailydishinblog.blogspot.com/