COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

cantaloupe salad with prosciutto + mozzarella

July 5, 2018

to me, balled melon fruits are equivalent to shaped mac & cheese. there is just something about it that makes the fruit tastes so much better and so much more enjoyable to eat. it is something that my mom would always do with cantaloupe and watermelon for me while growing up and I still, at the age of 28, love it! in this here salad I used a melon baller to create bite-sized balls of cantaloupe, which are the same size as the bite-sized ciliegine fresh mozzarella balls and it makes for such a beautiful presentation! the cantaloupe and mozzarella are then tossed with fresh arugula and torn pieces of prosciutto in a simple vinaigrette. top the salad with a drizzle of honey, freshly chopped basil, flakey salt and freshly ground black pepper. this salad is the perfect addition to any summertime meal!

cantaloupe salad with prosciutto + mozzarella

yields: 4-6 servings

prep time: 15 minutes

 

INGREDIENTS

1 cantaloupe, halved and seeded

1 [8 oz.] container of fresh ciliegine mozzarella, drained

4 cups fresh arugula

3 oz. package of prosciutto, torn into large pieces 

¼ cup olive oil

1 Tbsp. white wine vinegar

2 Tbsp. honey

¼ tsp. Kosher salt

freshly ground black pepper

¼ cup basil leaves, thinly sliced 

 

 

DIRECTIONS

Cut the cantaloupe in half, scoop out and discard the seeds.

Using a melon baller, scoop out balls of the cantaloupe halves and add to a large bowl.

Add the mozzarella, arugula and torn prosciutto to the cantaloupe.

In a small bowl, whisk together the olive oil, vinegar, honey salt and pepper. Drizzle over the salad and toss to combine. 

Arrange the salad on a serving platter or in a large bowl and top with fresh basil. 

Season with salt and pepper, as needed.

*keep in mind that the prosciutto is already salty!

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