Melon & Prosciutto Salad
Recipe from Two Peas and Their Pod
Arugula topped with honeydew, cantaloupe, fresh mozzarella, prosciutto, fresh herbs, and a drizzle of olive oil and balsamic. This fresh and simple salad is pretty to serve and delicious to eat!
Servings: 6
Calories: 328kcal
Ingredients
- 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
Instructions
- Use a melon baller to scoop the honeydew melon and cantaloupe into bite-size balls. Alternatively, you can cut the melons into cubes.
- In a medium bowl, toss together arugula, olive oil, lemon juice, salt, and pepper.
- 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.
- 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.
Notes
Instead of fresh mozzarella balls, you can use burrata.
Nutrition
Calories: 328kcal | Carbohydrates: 29g | Protein: 13g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 39mg | Sodium: 403mg | Potassium: 777mg | Fiber: 3g | Sugar: 26g | Vitamin A: 4040IU | Vitamin C: 53mg | Calcium: 251mg | Iron: 1mg