Melon Prosciutto Salad with Mint Basil Vinaigrette
Prep time
Total time
Recipe type: Salad
Serves: 4-6 servings
For the Salad
  • ½ small seedless watermelon
  • ¼ medium honeydew, seeded
  • ¼ medium cantaloupe, seeded
  • 1 8-ounce container pearl-sized mozzarella balls
  • 8-10 slices prosciutto, torn into large pieces
  • 4 cups baby arugula
For the Vinaigrette
  • ½ cup fresh mint
  • ½ cup fresh basil
  • 1 garlic clove
  • salt and pepper
  • zest from one lemon
  • juice from one lemon
  • 1 tablespoons honey
  • ½ cup extra-virgin olive oil
For the Salad
  1. Use a melon baller to scoop balls from the watermelon, honeydew, and cantaloupe and add to a large bowl. Add the mozzarella balls and the torn prosciutto. Set aside.
For the Vinaigrette
  1. Add mint, basil, garlic clove, salt and pepper to a food processor. Pulse until the leaves are chopped.
  2. Add lemon juice, zest, and honey and pulse again.
  3. Slowly pour the oil through the feeder tube with the machine running.
  4. When you're ready to serve, arrange melon, mozzarella, and prosciutto mixture over top of the arugula on a platter. Pour the desired amount of vinaigrette over the top and serve immediately.
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