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Fresh Prosciutto Melon Salad with Mint Basil Vinaigrette

12 INGREDIENTS • 3 STEPS • 10MINS

Fresh Prosciutto Melon Salad with Mint Basil Vinaigrette

Recipe

5.0

6 ratings
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!
author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com

10MINS

Total Time

$3.41

Cost Per Serving

Ingredients

Servings
4
us / metric
Salad
Prosciutto
170 g
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
115 g
Fresh Mozzarella Cheese Ball, cubed
Arugula
115 g
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
120 mL
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

Nutrition Per Serving

VIEW ALL
Calories
482
Fat
38.9 g
Protein
19.9 g
Carbs
21.0 g
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author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com

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 (120 mL), 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 (120 mL), 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 (115 g), Prosciutto (170 g) cantaloupe, melon, and Fresh Mozzarella Cheese Ball (115 g) on the serving plate. Drizzle with mint basil vinaigrette. Serve.
step 3 Arrange the Arugula (115 g), Prosciutto (170 g) cantaloupe, melon, and Fresh Mozzarella Cheese Ball (115 g) on the serving plate. Drizzle with mint basil vinaigrette. Serve.

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