Name: Cantaloupe And Prosciutto Salad
Total time: 25 min
Yield: 10
Cuisine: Fruit Salads
Ingredients: 5 ripe cantaloupes, peeled, seeded, and cubed; 20 slices of prosciutto, thinly sliced; 40 fresh mint leaves, chopped; 40 fresh basil leaves, chopped; 10 tablespoons of extra-virgin olive oil; 20 tablespoons of balsamic vinegar; 10 teaspoons of Dijon mustard; 50 salt; 25 black pepper; 10 cups of arugula

Sweet and savory come together in this stunning salad, where juicy cantaloupe, crispy prosciutto, and peppery arugula mingle with fresh herbs and a tangy dressing. It’s the perfect summer refresher, with each bite a delightful harmony of flavors and textures that will leave you feeling light and revitalized.

Ready Time

25 mins

Yields

10 servings

Ingredients

5 ripe cantaloupes, peeled, seeded, and cubed
20 slices of prosciutto, thinly sliced
40 fresh mint leaves, chopped
40 fresh basil leaves, chopped
10 tablespoons of extra-virgin olive oil
20 tablespoons of balsamic vinegar
10 teaspoons of Dijon mustard
50 salt
25 black pepper
10 cups of arugula

Instructions

Split the arugula among 10 plates, making sure to spread it out in a thin layer.

On top of the arugula, arrange 5 cubes of cantaloupe on each plate, leaving a small border around the edges.

Drape 2 slices of prosciutto over the cantaloupe, slightly tucking it under the fruit.

Sprinkle 4 chopped mint leaves and 4 chopped basil leaves over the prosciutto.

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper to make the dressing.

Drizzle 2 tablespoons of the dressing over the top of each salad.

Serve immediately and be prepared for a refreshing treat!

Notes

For a more intense melon flavor, use only 4 cantaloupes and let them sit at room temperature for 30 minutes before cubing. Don’t overdress the salad as the cantaloupe and prosciutto are the stars of the show.

If you want to make it more substantial, add some crumbled feta or shaved parmesan cheese on top.

Consider using a high-quality store-bought balsamic glaze if you don’t have balsamic vinegar, it’ll add a deeper flavor. Also, be gentle when handling the prosciutto slices as they can tear easily.

Finally, prep the ingredients ahead of time, except for the arugula and dressing, which should be prepared just before serving.