Melon and Prosciutto Salad
Total Time
5 minutes
Prep Time
5 minutes
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 1 tablespoon champagne vinegar
- kosher salt and black pepper
- 2 tablespoons olive oil
- 5 ounces baby arugula
- 1 small cantaloupe (sliced or scooped into melon balls)
- 1 small honeydew (sliced or scooped into melon balls)
- 8 ounces bite-size fresh mozzarella (drained)
- 2 to 3 ounces prosciutto (torn)
- Fresh basil leaves
- Fresh mint leaves
- balsamic glaze (optional) )
- freshly ground black pepper
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Preparation
Step 1
Whisk the vinegar, salt and pepper while slowly pouring in the olive oil. Toss the dressing with the arugula and transfer to a serving platter.
Step 2
Tuck the sliced or scooped melon in the arugula and top with mozzarella balls and tear the prosciutto into bite-size pieces and scatter it overtop as well. Scatter with the fresh basil and mint leaves, drizzle with balsamic glaze and season with freshly ground black pepper.
Step 3
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