Melon and Prosciutto Salad – Two Peas & Their Pod

I like a superb summer season salad. A couple of favorites embrace: Watermelon Feta Salad, Simple Cucumber Salad, Tomato Peach Burrata Salad, and a traditional Caprese Salad.

I additionally love this Melon and Prosciutto Salad, it’s a summer season present stopper. It’s lovely to serve and surprisingly straightforward to make.

Arugula is topped with candy honeydew, juicy cantaloupe, recent mozzarella balls, salty prosciutto, basil, and mint. Drizzle with olive oil and balsamic glaze (or scorching honey) for a lift of taste! The flavors are unimaginable!

You’ll be able to serve this salad as an appetizer to start out a meal, or as a facet dish. It’s so good with crusty bread or garlic bread too.

Take this salad to your subsequent barbecue, picnic, or feast. It additionally makes a incredible gentle lunch or dinner, particularly when loved al fresco. It’s a summertime favourite!

Salad Elements

• Arugula– the right base to the salad! Arugula is peppery, tart, and vivid!
• Olive oil– use good high quality olive oil to decorate the salad.
• Lemon juice– just a little lemon juice provides depth and brightness.
• Honeydew melon– the within of the fruit is gentle inexperienced, candy, and juicy.
• Cantaloupe– the within of the fruit is orange, smooth, and
• Recent mozzarella– search for recent mozzarella balls, ciliegine or bocconcini. You may as well reduce a big recent mozzarella ball into cubes or tear it into chew measurement items.
• Prosciutto– a cured Italian meat that’s flavorful, salty, and delicately candy.
• Herbs– recent basil and mint.
• Balsamic glaze– for drizzling over the salad!
• Sizzling honey– I like including a drizzle of scorching honey for additional sweetness and just a little kick! It compliments the melon so properly.

Methods to Make Melon & Prosciutto Salad

• Use a melon baller to scoop the honeydew melon and cantaloupe into bite-size balls. Alternatively, you possibly can reduce the melons into cubes.

• In a medium bowl, toss collectively arugula, olive oil, lemon juice, salt, and pepper.

• Prepare arugula on a big serving platter. Prime with melon and mozzarella balls.

• Tear prosciutto into chew measurement items and place in between the melon and cheese.

• Prime salad with recent basil, and mint leaves. Drizzle with just a little olive oil and season with salt and pepper.
• End with a drizzle of scorching honey and/or balsamic glaze, if desired. Serve instantly.

Salad Variations

• Use your favourite salad greens. Spring combine, romaine, kale, or spinach are good choices.
• As a substitute of recent mozzarella cheese, use burrata.
• You’ll be able to add watermelon to the salad.
• In case you can’t discover good melons, peaches, strawberries, or pears would even be good on this salad.
• Add nuts for a crunch! Almonds, pistachios, or candied pecans would all be tasty!
• Toss in just a little pink onion for coloration and taste.
• For additional protein, add grilled hen.

What to Serve with Melon & Prosciutto Salad

Storing Suggestions

• After assembling and dressing the salad, it’s finest to serve the identical day. When you have leftovers, you possibly can retailer in an hermetic container within the fridge for as much as 2 days.
• If you wish to prep forward, scoop the melon balls and hold the fruit in an hermetic container within the fridge till able to assemble the salad.

Extra Salad Recipes

Take a look at all of my Salad Recipes!

Salads

Melon & Prosciutto Salad

Arugula topped with honeydew, cantaloupe, recent mozzarella, prosciutto, recent herbs, and a drizzle of olive oil and balsamic. This recent and easy salad is fairly to serve and scrumptious to eat!

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• 5 ounces child arugula
• 2 tablespoons olive oil, plus extra for drizzling
• 1 tablespoon lemon juice
• Kosher salt and pepper
• 1 small honeydew, internal seeds eliminated
• 1 small cantaloupe, internal seeds eliminated
• 8 ounces recent mozzarella balls, ciliegine or bocconcini*
• 3 ounces prosciutto, torn or reduce into bite-sized items
• Recent basil and mint leaves, for garnish
• Sizzling honey, for drizzling, elective
• Balsamic glaze, for drizzling, elective

• Use a melon baller to scoop the honeydew melon and cantaloupe into bite-size balls. Alternatively, you possibly can reduce the melons into cubes.

• In a medium bowl, toss collectively arugula, olive oil, lemon juice, salt, and pepper.

• Prepare arugula on a big serving platter. Prime with melon balls and mozzarella. Tear prosciutto into chew measurement items and place in between the melon and cheese.

• Prime salad with recent basil, and mint leaves. Drizzle with just a little olive oil and season with salt and pepper. End with a drizzle of scorching honey and/or balsamic glaze, if desired. Serve instantly.

As a substitute of recent mozzarella balls, you should use burrata.

Energy: 328kcal, Carbohydrates: 29g, Protein: 13g, Fats: 19g, Saturated Fats: 8g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 8g, Ldl cholesterol: 39mg, Sodium: 403mg, Potassium: 777mg, Fiber: 3g, Sugar: 26g, Vitamin A: 4040IU, Vitamin C: 53mg, Calcium: 251mg, Iron: 1mg

Key phrases recent mozzarella, melon, proscuitto

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