Melon Prosciutto Salad with Arugula

Melon wrapped in prosciutto on a platter of salad greens with mozzarella.

5 from 2 votes

Melon Prosciutto Salad with Arugula

A classic Italian combination, this Melon Prosciutto Salad with Arugula is an amazingly delicious summer dish! Sweet and juicy ripe cantaloupe, wrapped in salty prosciutto and served with fresh mozzarella and a drizzle of balsamic glaze, it's perfect for parties or just a simple side dish at home. Beautifully stunning and ready in just 15 minutes.

Prep Time15

Cook Time0

Total Time15

Course: Appetizer, Salad, Side Dish

Cuisine: Italian

Servings:

Calories: 96kcal

Author: Meryl Downing

Ingredients

½ cantaloupe melon
4 to 5 slices prosciutto
4 cups arugula or mixed lettuce greens
⅓ cup fresh mozzarella pearls
¼ cup fresh basil leaves
drizzle balsamic glaze

Instructions

To cut the melon, use a serrated bread knife and cut off each end. Stand the melon on end and slice down as close to the outside of the flesh as you can to remove the peel. Cut the melon in half and scoop out the seeds with a portion scoop or spoon. Cut the melon in long slices from end to end, then cut these slices in half.
Cut the prosciutto slices in thirds. Wrap each melon with a piece of prosciutto. This recipe uses 12 melon pieces, 3 per person serving 4 people. This amount can easily be adjusted to fit any group.
Arrange a platter with a bed of greens and add the prosciutto wrapped melon. Add the mozzarella pearls and garnish with fresh basil.
Drizzle with balsamic glaze just before serving.

Notes

This dish can be made ahead anytime on the day you plan to serve it. Keep it wrapped in the fridge and wait to drizzle with balsamic glaze until just before serving!

Nutrition