Melon and Prosciutto Salad

Sean

This melon and prosciutto salad an easy to make and delicious salad once melons are in season. It is the perfect blend of sweet and salty. Made with fresh thyme, mozzarella, and white balsamic vinegar this makes for the perfect dish for the season.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings servings

Calories 174 kcal

Equipment

Melon baller
Colander optional
Large mixing bowl optional
Serving bowl

Ingredients

1 pound cantaloupe cubed or balled
1 pound watermelon cubed or balled
4 cups arugula
4 ounces prosciutto sliced into ribbons or torn
4 ounces mozzarella buffalo or ciliegne
1 tablespoon thyme
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1/2 teaspoon salt
Balsamic vinegar or glaze optional

Instructions

Cube or ball a pound of watermelon and cantaloupe and set aside. If you have time place the watermelon in a colander and large bowl and refrigerate for at least an hour.
1 pound cantaloupe, 1 pound watermelon
In a serving bowl toss the arugula, salt, olive oil, thyme, and balsamic vinegar until everything is coated.
4 cups arugula, 1 tablespoon thyme, 2 tablespoons olive oil, 1 tablespoon white balsamic vinegar, 1/2 teaspoon salt
Add the melon, mozzarella, and prosciutto. Toss again to combine.
4 ounces prosciutto, 4 ounces mozzarella
Drizzle with additional balsamic vinegar or glaze if desired.
Balsamic vinegar or glaze optional

Nutrition

Serving: 1servingCalories: 174kcalCarbohydrates: 10gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 21mgSodium: 282mgPotassium: 236mgFiber: 1gSugar: 9gVitamin A: 2620IUVitamin C: 14mgCalcium: 101mgIron: 1mg

Nutrition Disclaimer*

Keyword 30 minute recipe, 6 steps or less, Cantaloupe, Summer Salad

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