Melon Mozzarella Arugula Salad with Prosciutto
Servings 4 side
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.
Items you can prep ahead (optional)
- Chop 3 cups cantaloupe
- Tear or chop mozzarella into pieces
- Separate and tear your prosciutto pieces
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!
Notes
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!