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Servings:

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!

Total Time

10min

5.0

6 Ratings

Author: Tina Sawasdee at SideChef

Servings:

Ingredients

Salad

•

6 oz

Prosciutto

•

1/4

Medium Honeydew Melon , deseeded

•

1/4

Medium Cantaloupe , deseeded

•

2/3 cup

Fresh Mozzarella Cheese Ball , cubed

•

5 2/3 cups

Arugula

or spring mix of choice

Mint Basil Vinaigrette

•

4 Tbsp

Fresh Mint Leaves , firmly packed

•

4 Tbsp

Fresh Basil Leaves , firmly packed

•

1/2 cup

Extra-Virgin Olive Oil

•

3 Tbsp

Red Wine Vinegar

•

1 tsp

Honey

•

1/4 tsp

Salt

•

1/8 tsp

Ground Black Pepper

Cooking Instructions

Cut Cantaloupe (1/4) and Honeydew Melon (1/4) into bite-size cubes. Set aside.

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.

Arrange the Arugula (4 oz) , Prosciutto (6 oz) cantaloupe, melon, and Fresh Mozzarella Cheese Ball (2/3 cup) on the serving plate. Drizzle with mint basil vinaigrette. Serve.

Author's Notes

Yields 4-6 servings.

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

Nutrition Per Serving

CALORIES

482

FAT

38.9 g

PROTEIN

19.9 g

CARBS

21.0 g