Melon & Prosciutto Salad
This salad says two words in every bite: Italy and summer. Served as an appetizer is a must. I also love it as main course during lunch.
15 min6 servings200 kcal
Ingredients
- 3 cups baby arugula
- 2-3 tablespoons Olive Oil (I used O Meyer Lemon Olive Oil)
- 2 cups cantaloupe (scooped in balls)
- 2 cups honeydew (scooped in balls)
- 1 1/2 cups fresh mozzarella (I used ciliegine (cherry size mozzarella balls))
- 6 slices prosciutto (torn)
- 10 basil leaves (cut in chiffonade)
- 1 tablespoon Balsamic vinegar reduction
- Freshly ground black pepper
Instructions
- 1
In a large bowl add the arugula and season it with the olive oil.
- 2
Add the melons, mozzarella and combine.
- 3
Distribute the prosciutto evenly.
- 4
Sprinkle the basil.
- 5
Toss with the balsamic vinegar reduction.
- 6
Crack some black pepper on top.
- 7
Serve.
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