Melon Prosciutto Salad with Mint Basil Vinaigrette

Make room in your summer recipe arsenal for this refreshing and complex Melon Prosciutto Salad with Mint Basil Vinaigrette!

Is there anything better than lucking out with perfect melons at the grocery store? Sure, you can sniff their butts for sweetness and test their heft, but you never really know what you’re getting until you get them home and crack into them.

I just happened to bring home a perfectly ripe watermelon, honeydew, and cantaloupe the other day and I knew right away I had to make this Melon Prosciutto Salad with Mint Basil Vinaigrette.

Pairing prosciutto with melons and mozzarella isn’t a revolutionary thing. A simple Pinterest search will provide you with about 1.2 million different ways to present the two together.

The thing that I love about this recipe, in particular, is the addition of peppery arugula and the herby mint and basil vinaigrette.

If you have a shower, cookout, or potluck that you’re going to, this would be the perfect refreshing and unique dish to bring that will wow a crowd. Our baby shower is coming up on June 2nd and I think I might have to bring this to share with everyone!

Be sure to give my Cucumber, Radish, and Fennel Salad with Mandarin Vinaigrette a go as well!

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Yield: 4-6

Melon Prosciutto Salad with Mint Basil Vinaigrette

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Make room in your summer recipe arsenal for this refreshing and complex Melon Prosciutto Salad with Mint Basil Vinaigrette!

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Ingredients

• For the Salad
• 1/2 small seedless watermelon
• 1/4 medium honeydew, seeded
• 1/4 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
• 1/2 cup fresh mint
• 1/2 cup fresh basil
• 1 garlic clove
• sale and pepper
• zest from one lemon
• juice from one lemon
• 1 tablespoon honey
• 1/2 cup extra-virgin olive oil

Instructions

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.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 548Total Fat: 38gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 76mgSodium: 1927mgCarbohydrates: 26gFiber: 3gSugar: 20gProtein: 28g

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