Melon & Prosciutto Salad
Total Time
15 minutes
Prep Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 5 ounces baby arugula
- 2 tablespoons olive oil, (plus more for drizzling)
- 1 tablespoon lemon juice
- Kosher salt and pepper
- 1 small honeydew, (inner seeds removed)
- 1 small cantaloupe, (inner seeds removed)
- 8 ounces fresh mozzarella balls, (ciliegine or bocconcini*)
- 3 ounces prosciutto, (torn or cut into bite-sized pieces)
- Fresh basil and mint leaves, (for garnish)
- Hot honey, (for drizzling, optional)
- Balsamic glaze, (for drizzling, optional)
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Preparation
Step 1
Use a melon baller to scoop the honeydew melon and cantaloupe into bite-size balls. Alternatively, you can cut the melons into cubes.
Step 2
In a medium bowl, toss together arugula, olive oil, lemon juice, salt, and pepper.
Step 3
Arrange arugula on a large serving platter. Top with melon balls and mozzarella. Tear prosciutto into bite size pieces and place in between the melon and cheese.
Step 4
Top salad with fresh basil, and mint leaves. Drizzle with a little olive oil and season with salt and pepper. Finish with a drizzle of hot honey and/or balsamic glaze, if desired. Serve immediately.
Step 5
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