Cantaloupe and Prosciutto Arugula Salad is fresh, sweet and simple. This salad is a cross between the appetizer we all love (prosciutto wrapped cantaloupe) and the beloved caprese salad. All of that is atop lightly dressed Arugula for a fresh and delicious salad!
Cantaloupe is tasting so delicious right now. I can’t say I’ve always beeb a cantaloupe fan, but I think I am now. Especially after this melon salad, it’s all I can think about and now this cantaloupe and prosciutto arugula salad… it’s safe to say I am indeed in love.
This is the kind of salad you serve on your dinner or patio table, with candles lit, sun is setting and there’s a chilled bottle of white wine, garlic bread and your with close friends and family. At least in my head it is. I ate this sitting with my legs crossed on my front porch. But hey we all dream. Cantaloupe and Prosciutto Arugula Salad is perfect as a light lunch or as a starter to your meal. It’s delicious as a side to grilled salmon, chicken or shrimp and scallops. And WINE.
Your summer dinner needs this salad.
What I think you’ll love most about this salad more is that it’s simple to throw together. I bought a package of baby arugula –pre-washed is a lifesaver!– and whipped together a quick champagne vinaigrette. I sliced up leftover cantaloupe, it was a little less than 1/4 of a cantaloupe. You’ll also need 8 ounces of “cherry size” fresh mozzarella balls (drained), 2 ounces prosciutto, fresh basil, balsamic glaze (homemade or store bought), salt and pepper.
Whisk a tablespoon of champagne vinegar, with a pinch of salt and pepper while pouring in a tablespoon of olive oil. Drizzle enough of the dressing to coat the arugula lightly.
All that’s left to do is arrange the lightly dressed arugula onto a platter and top with cantaloupe, torn pieces of prosciutto and the balls of mozzarella. Garnish with a fresh basil leaves, freshly ground black pepper and a drizzle of balsamic glaze.
It’s subtly sweet, salty and peppery and bursting with so many fresh flavors!
Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!
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Cantaloupe and Prociutto Arugula Salad
Cantaloupe and Prosciutto Arugula Salad.This salad is a cross between the appetizer we all love (prosciutto wrapped cantaloupe) and the beloved caprese salad.
Yield: 4 to 6 (depending)
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Ingredients:
1 tablespoon champagne vinegar
1 tablespoon olive oil
a pinch of kosher salt and black pepper
5 ounces baby arugula
fresh cantaloupe slices (about 1/4 of a cantaloupe)
8 ounces bite-size fresh mozzarella (drained)
2 to 3 ounces prosciutto, torn
1/3 cup loosely packed basil leaves
balsamic glaze
freshly ground black pepper
Directions:
Whisk the vinegar, salt and pepper while slowly pouring in the olive oil. Spoon a little (or all) of the dressing over the arugula and toss to coat.
Arrange the dressed arugula onto a platter and top with sliced cantaloupe, mozzarella balls and tear the prosciutto into bite-size pieces and scatter it overtop as well. Scatter with the fresh basil leaves, drizzle with balsamic glaze and season with freshly ground black pepper.
**for the balsamic glaze you can follow this recipe, just omit the honey [or don't! 😉 ] http://www.simplyscratch.com/2011/11/prosciutto-wrapped-gorgonzola-stuffed-dates-in-a-honey-balsamic-drizzle.html
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