Fresh Prosciutto Melon Salad with Mint Basil Vinaigrette

12 INGREDIENTS • 3 STEPS • 10MINS

Fresh Prosciutto Melon Salad with Mint Basil Vinaigrette

This isn’t your average salad! Say goodbye to lettuce, and hello to savory cured meat, sweet melon, creamy mozzarella, and spicy arugula. To top it off, we have a super simple tangy mint basil vinaigrette that just screams “spring”. Make the dressing in advance and then pull together this salad for a quick lunch, your picnic in a portable container, or light dinner whenever the mood strikes!
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This isn’t your average salad! Say goodbye to lettuce, and hello to savory cured meat, sweet melon, creamy mozzarella, and spicy arugula. To top it off, we have a super simple tangy mint basil vinaigrette that just screams “spring”. Make the dressing in advance and then pull together this salad for a quick lunch, your picnic in a portable container, or light dinner whenever the mood strikes!
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10MINS

Total Time

$3.41

Cost Per Serving

Ingredients

Servings
4
us / metric
Salad
Prosciutto
6 oz
Prosciutto
Honeydew Melon
1/4
Medium Honeydew Melon, deseeded
about 12 oz
Cantaloupe
1/4
Medium Cantaloupe, deseeded
about 12 oz
Fresh Mozzarella Cheese Ball
2/3 cup
Fresh Mozzarella Cheese Ball, cubed
Arugula
5 2/3 cups
Arugula
or spring mix of choice
Mint Basil Vinaigrette
Fresh Mint Leaves
4 Tbsp
Fresh Mint Leaves, firmly packed
about 0.7 oz
Fresh Basil Leaf
4 Tbsp
Fresh Basil Leaves, firmly packed
about 0.7 oz
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Red Wine Vinegar
3 Tbsp
Red Wine Vinegar
Honey
1 tsp
Honey
Salt
1/4 tsp
Salt
Ground Black Pepper
1/8 tsp
Ground Black Pepper
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Author's Notes

Yields 4-6 servings.

Store extra dressing in an airtight container for up to 1 week.

Cooking Instructions

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step 1
Cut Cantaloupe (1/4) and Honeydew Melon (1/4) into bite-size cubes. Set aside.
step 1 Cut Cantaloupe (1/4) and Honeydew Melon (1/4) into bite-size cubes. Set aside.
step 2
In a food processor, add Fresh Mint Leaves (4 Tbsp), Fresh Basil Leaves (4 Tbsp), Extra-Virgin Olive Oil (1/2 cup), Red Wine Vinegar (3 Tbsp), Honey (1 tsp), Salt (1/4 tsp), and Ground Black Pepper (1/8 tsp). Pulse until everything combines.
step 2 In a food processor, add Fresh Mint Leaves (4 Tbsp), Fresh Basil Leaves (4 Tbsp), Extra-Virgin Olive Oil (1/2 cup), Red Wine Vinegar (3 Tbsp), Honey (1 tsp), Salt (1/4 tsp), and Ground Black Pepper (1/8 tsp). Pulse until everything combines.
step 3
Arrange the Arugula (5 2/3 cups), Prosciutto (6 oz) cantaloupe, melon, and Fresh Mozzarella Cheese Ball (2/3 cup) on the serving plate. Drizzle with mint basil vinaigrette. Serve.
step 3 Arrange the Arugula (5 2/3 cups), Prosciutto (6 oz) cantaloupe, melon, and Fresh Mozzarella Cheese Ball (2/3 cup) on the serving plate. Drizzle with mint basil vinaigrette. Serve.

RECIPES TAG

Appetizers
Gluten-Free
Lunch
Date Night
Snack
Healthy
Shellfish-Free
Dinner
Father's Day
Quick & Easy
Labor Day
Salad
Memorial Day
Mother's Day
Spring
Side Dish
Vegetables
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