Melon Prosciutto Salad
Melon prosciutto salad has fresh flavors and is a typical Italian combination. It looks super pretty on the table as part of a summer spread.
Servings: 4
Ingredients
- 4 Cups arugula
- 1 cantaloupe scooped with a melon baller
- 8 Slices prosciutto roughly torn
- 1 1/2 Cups mozzarella balls baby size
- basil leaves fresh, optional garnish
For the Honey Balsamic Dressing:
- 1/4 Cup extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Teaspoon honey
- 1 Teaspoon Dijon mustard
- salt and black pepper to taste
Instructions
- Arrange the arugula leaves on a salad plate or in a salad bowl.
- Top with the balls of cantaloupe, torn prosciutto and baby mozzarella balls. Garnish with the fresh basil leaves, if using.
- To make the dressing, add the olive oil, balsamic vinegar, honey and Dijon mustard to a small mixing bowl.
- Whisk until well combined and emulsified. Season to taste with salt and pepper.
- Drizzle the salad dressing over the salad and serve immediately.
Notes
Choose ripe cantaloupe: Choose a ripe cantaloupe that feels heavy for its size, has a sweet smell, and yields slightly to gentle pressure at the stem end. This is my top tip - underripe melon just won't cut it.
Chill ingredients: For a refreshing salad, chill the cantaloupe, prosciutto, and mozzarella balls in the refrigerator before assembling the salad.
Garnish with fresh basil: Whole basil leaves or chiffonade (thinly sliced) leaves add a pop of color and herbaceous freshness to the dish.
Emulsify the dressing: Whisk together the ingredients for the honey balsamic dressing until well combined and emulsified. This will ensure that the oil, vinegar, honey, and Dijon mustard blend together seamlessly, resulting in a cohesive and flavorful dressing. You can also do this in a mason jar.
Dress the salad just before serving: To prevent the arugula from wilting, toss the salad with the honey balsamic dressing just before serving. This keeps everything crisp.
Chill ingredients: For a refreshing salad, chill the cantaloupe, prosciutto, and mozzarella balls in the refrigerator before assembling the salad.
Garnish with fresh basil: Whole basil leaves or chiffonade (thinly sliced) leaves add a pop of color and herbaceous freshness to the dish.
Emulsify the dressing: Whisk together the ingredients for the honey balsamic dressing until well combined and emulsified. This will ensure that the oil, vinegar, honey, and Dijon mustard blend together seamlessly, resulting in a cohesive and flavorful dressing. You can also do this in a mason jar.
Dress the salad just before serving: To prevent the arugula from wilting, toss the salad with the honey balsamic dressing just before serving. This keeps everything crisp.
Nutrition
Calories: 345kcal | Carbohydrates: 15g | Protein: 10g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 195mg | Potassium: 334mg | Fiber: 1g | Sugar: 14g | Vitamin A: 5149IU | Vitamin C: 18mg | Calcium: 182mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
