Summer is a time for backyard parties! You don’t even need to be celebrating anything more specific than the opportunity to gather outside under cloudless skies!

The next time you’re asked to bring something to share, consider these little tastebud tantalizers.

The sweet/salty combination will disappear so quickly, you’d think they were held together by a magic wand instead of a skewer!

Ingredients:

10 small wooden skewers
20 melon balls (or 20 cubes of melon) (about 1/2 of a cantaloupe)
10 fresh basil leaves
10 balls or cubes of fresh mozzarella cheese
10 strips of prosciutto
* Balsamic Glaze for drizzling.

Directions:

Cut melon in half, discard pulp and seeds, use melon baller to make 20 balls.
Cut prosciutto in half length-wise to double the number of strips.
Rinse fresh basil springs.
Thread onto skewers in order of melon, basil, mozzarella, prosciutto, melon.
Drizzle with balsamic glaze.
Serve.

* Balsamic reduction/glaze is easily made by combining equal measures of Balsamic Vinegar and Honey. Heat over medium until mixture is reduced by half. Allow to cool then drizzle over skewers. (1/3 cup each is plenty for 10 skewers.)

Now that I’ve laid it all out for you, I’m going to pose a question… How delicious do you think this would be as a salad?

I’d make the melon smaller, by cutting the balls in half (or making smaller cubes), halving the fresh mozzarella, and tearing both the basil leaves and the prosciutto into bite sized pieces then combining. A drizzle of the reduced balsamic glaze just before serving sounds divine to me!

However you made it, I hope you’ll try this spectacular combination, it’s super yummy as well as being light enough for a perfect summer appetizer!

This colorful salad recently appeared at a family gathering.

Amongst delicious, but not the healthiest choices, (yes, I’m talking to you, bratwurst, Doritos, and potato salad!) it was a fresh, welcome addition to the early summer banquet table.

It’s easy to mix together, and you can adapt it to whatever you’ve got in the fridge.

Use the olive oil and vinegar you’ve got around. Regular, extra-virgin, rice, white wine, red wine, whatever. Try the recipe’s “secret ingredient” of Montreal Steak Seasoning (a dry mixture of salt, pepper, paprika, garlic, and who knows what) or substitute your favorite seasoning blend. Add avocado, rinsed and drained black beans, scallions if you don’t have red onion, mozzarella cheese, or feta crumbles… Add sunflower or roasted pumpkin seeds just before serving if that tickles your fancy. Your salad, your way.

Here’s the recipe for the one pictured!

Ingredients:

1/4 cup olive oil
3 tablespoons rice vinegar
3 generous tablespoons McCormick’s Montreal Steak Seasoning (or salt and freshly ground black pepper to taste)

2 cans of whole kernel corn, drained, or 6 ears fresh corn cooked, cooled, and cut from cob (about 4 cups)
2 cups grape or cherry tomatoes, halved
2 large cucumbers, peeled, and diced
1 large red bell pepper, seeds removed, diced
1/2 large red onion, diced

Directions:

Whisk together the oil, vinegar, and seasonings in a small bowl.
Combine corn, tomatoes, cucumber, bell pepper, and red onion in a large bowl.
Pour the vinaigrette over the veggies and toss to coat.
Let stand for about 10-15 minutes then give a taste test and adjust seasonings if needed, adding salt, pepper, garlic or others (Italian blend) to your likings.
Serve.

Fresh, light, and healthfully delicious. Go ahead and indulge in the other picnic favorites, but leave a little room on that flimsy paper plate for some of this goodness!

Melon Prosciutto Skewers