This isn’t just a salad, it’s a summertime showstopper. Juicy melon, creamy cheese, savory Coppa, and crisp greens come together for a dish that’s as refreshing as it is indulgent.
Ingredients
- 3½ cups mixed lettuce and frisée
- 8 slices Levoni cured Coppa (or substitute with prosciutto or other cured meat)
- 4 mozzarella balls, halved (typically ~1 oz each) or Burrata.
- ½ cantaloupe, diced or scooped into small balls
- ½ cup shelled pistachios
- 1 tablespoon extra-virgin olive oil
- Salt to taste
Preparation
Slice the cured Coppa and serve in a salad with mozzarella or burrata, cantaloupe and pistachios for a lighter alternative that is packed with taste.