Melon and Prosciutto Salad
This Melon and Prosciutto Salad is a fresh and flavorful summer salad that is a unique blend of seasonal flavors. It features juicy melon balls, salty prosciutto, creamy mozzarella and bursts of blueberry all nestled on a bed of arugula, before being finished off with a balsamic glaze and olive oil drizzle. You'll love the wonderful balance of sweet, salty and fresh! This melon salad is sure to steal the show as a side dish or light summer dinner.
Ingredients
- 4 cups arugula spinach mix (or arugula or baby spinach)
- 1 cup watermelon balls (made from 1/2 seedless watermelon)
- 1 cup cantaloupe balls (made from 1/2 cantaloupe)
- 1/2 cup blueberries
- 4 oz prosciutto
- 4 oz fresh mozzarella balls or pearls
- 2 tablespoons balsamic glaze (approximate)
- 1 tablespoon extra virgin olive oil (approximate)
- freshly ground pepper to taste
- sea salt to taste
Instructions
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On a large platter or serving dish, spread out your arugula spinach mix.
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Using a large melon baller or cookie scoop, make large watermelon and cantaloupe balls. Add to the top of your arugula.
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Rip prosciutto slices into three pieces each and nestle them throughout the salad.
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Add in mozzarella balls and sprinkle with blueberries.
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Drizzle with balsamic glaze and extra virgin olive oil. Sprinkle with a bit of sea salt and freshly ground pepper to taste over the top. (A little goes a long way.)
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Serve immediately. Best if consumed same day. Chill leftovers in an airtight container.
Recipe Notes
If preparing in advance, prep melon balls ahead of time and assemble the salad just before serving.
BelGioioso Fresh Mozzarella Snacking Cheese was used but fresh mozzarella pearls would work just as well.
You can substitute the cantaloupe or watermelon with any melon like honeydew, honey kiss or golden kiss melon.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.