Ingredients
– 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 into bite-size pieces
– 5 ounces baby arugula
– Fresh basil leaves
– Fresh mint leaves
– 1 tablespoon champagne vinegar
– 2 tablespoons olive oil
– Kosher salt and black pepper
– Balsamic glaze (optional)
Instructions
1-Whisk together: 1 tablespoon champagne vinegar, a pinch of kosher salt, and black pepper while slowly pouring in 2 tablespoons olive oil to make the dressing.
2-Toss the dressing: with 5 ounces baby arugula and transfer it to a serving platter.
3-Arrange: the sliced or scooped melon from 1 small cantaloupe and 1 small honeydew around and within the arugula.
4-Top: with 8 ounces bite-size fresh mozzarella and scatter 2 to 3 ounces prosciutto over the salad.
5-Add: fresh basil leaves and fresh mint leaves on top.
6-Drizzle: with balsamic glaze if desired and season with freshly ground black pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍈 Choose cantaloupes with a sweet, fragrant aroma near the stem for best flavor.
🍈 For honeydew, ensure a vibrant green color and shake to check seed rattling indicating ripeness.
🥓 The sweet melon and salty prosciutto balance perfectly for a classic taste combo.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 463
- Sugar: 38 g
- Sodium: 558 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.02 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 54 mg