This salad takes the classic melon wrapped in prosciutto appetizer and turns it into a delicious, simple salad. Peppery arugula gets seasoned with a squeeze of lemon and sprinkle of salt to use as the base for the salad. Juicy melon, creamy mozzarella cheese, salty prosciutto, and fresh basil gets scattered over top and then finished with your best olive oil and a final sprinkling of salt and pepper. It makes a delicious side or light meal with a side of crusty bread.
Ingredient Highlight
Melon! these late summer fruits are packed full of immune-boosting vitamin C and A and rich in potassium, folate, and fiber. Plus it contains lots of water, making them a super hydrating, refreshing fruit.
Pro tip: Freeze leftover chunks for a vitamin C-rich smoothie!
Servings 4 side
Prep Time 10 minutes Ingredients
- 5 cups arugula
- ½ lemon Juice
- Kosher salt
- 3 cups bite-sized cantaloupe chunks (or use peaches)
- 9-12 oz fresh mozzarella (or use burrata, about 8 oz), torn or cut into pieces
- 2 oz prosciutto slices, torn into pieces*
- Fresh basil (optional)
- Olive oil
- Black pepper
- Toasted crusty bread
- *Fresh mozzarella and burrata taste their very best at room temperature, so let them sit out for a bit if you can.
Instructions
- Add the arugula to a large platter. Squeeze lemon juice all over and sprinkle with salt. Toss to coat.
- Scatter the cantaloupe over top, followed by the mozzarella, and the prosciutto pieces. Top with fresh basil, if using.
- Drizzle everything generously with olive oil and a sprinkle of salt and black pepper.
- Serve with a side of crusty bread and olive oil for dunking!
Items you can prep ahead (optional)
- Chop 3 cups cantaloupe
- Tear or chop mozzarella into pieces
- Separate and tear your prosciutto pieces
Substitutions:
- To make vegan, skip the prosciutto and substitute the mozzarella with avocado chunks.
- I like to use cantaloupe, but any seasonal end of summer fruit would work (peaches, nectarines, watermelon, cherries, apricots, etc…)
- Use burrata in place of mozzarella for an extra decadent twist!
Storage:
- Arugula does not hold up well after it gets dressed, so best to only make what you will eat and store the components separately.
Leftovers + Repurposing:
- As mentioned above, store the components separately and assemble the salad right before eating.
- Mozzarella cheese tastes best at room temperature!
leave your comments!