Daily*Dishin: Honeydew Salad with Genoa Salami and Mozzarella Fresca

Honeydew's gentle sweetness is just what a good salami needs to enhance its flavor and cut its saltiness. Adding a mellow cheese like Mozzarella Fresca is the perfect accompaniment for both, adding no extra saltiness, only cool smooth flavor and texture.

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. It's OK to leave it sitting out on the counter for a few days and it will continue to ripen, then it needs to be refrigerated. OK, that's the honeydew lesson.

Now, here's a little basil info. I chose this variegated leaf basil because it is very mild and sweet. I wanted a touch of basil flavor but nothing pungent. 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.

I used only half this melon and cut it into small dice as pictured here. Making these slices about half an inch thick or less made it easy to crisscross cut them into dice.

I did the same thing with the fresh mozzarella, slicing it a little thicker than 1/4." This salami was already thin cut. If you don't have the same brand look for another another 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. Yep, I know I'm handing out a lot of shopping advice this week. That's what I'm here for.

Here we go, taking it all down to size. For the meat: I just left it stacked the way it came in the package and cut through in strips, then cut it crossways some too. Just let it tear as you go, doesn't matter. Stacking the basil leaves makes them easy to cut into thin julienned strips.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!

THE SHOPPING LIST

1 small Honeydew Melon

1 4-6 oz pkg Genoa Salami

4 oz Mozzarella Fresca

1-4 Fresh Basil leaves

SummerFest is on at the Food Network website (FN Dish)! Once again, you'll find my foodie blogs on the Food Network along with other great food lovin' bloggers, offering up our best ideas for your Farmer's Market finds all summer long. Each week we'll be blogging together with the FN Dish to produce fabulous ways to enjoy your produce! This week, it's Melon, next week Eggplant. Check out these delicious ideas: