Prosciutto & Melon Salad
This Prosciutto and Melon Salad is a light, refreshing dish that balances sweet, juicy melon with savory prosciutto, creamy mozzarella, and fresh herbs. Perfect as an appetizer or side, it’s drizzled with a tangy champagne vinaigrette.
Servings 4 Servings
Calories 422kcal
Equipment
- Small mixing bowl
- Whisk
- Large serving bowl or platter
- Melon baller or sharp knife
- Cutting board
- Chef's Knife
- Measuring spoons
Ingredients
- 1 tablespoon champagne vinegar
- Kosher salt and black pepper to taste
- 2 tablespoons olive oil
- 5 ounces spring mix
- 1 small cantaloupe sliced or scooped into melon balls
- 1 small honeydew sliced or scooped into melon balls
- 8 ounces pearl mozzarella drained
- 2 to 3 ounces prosciutto torn
- Fresh basil leaves
- Fresh mint leaves
Instructions
- Make the dressing: In a small mixing bowl, whisk together the champagne vinegar, salt, and black pepper. Slowly drizzle in the olive oil while whisking until fully emulsified.
- Prepare the greens: Place the spring mix in a large serving bowl or platter. Drizzle with the dressing and toss gently to coat.
- Prepare the fruit: Slice the cantaloupe and honeydew into cubes or use a melon baller to scoop them into round pieces.
- Add the fruit and cheese: Arrange the melon pieces over the greens, then scatter the mozzarella balls evenly on top.
- Add the prosciutto: Tear the prosciutto into bite-sized pieces and distribute them across the salad.
- Garnish and finish: Sprinkle fresh basil and mint leaves on top.
- Serve immediately: Enjoy this refreshing salad as an appetizer or side dish.
Notes
- Add cracked black pepper and and balsamic drizzle for extra flavor before serving!
Nutrition
Serving: 1Serving | Calories: 422kcal | Carbohydrates: 39g | Protein: 15g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 30mg | Sodium: 234mg | Potassium: 993mg | Fiber: 3g | Sugar: 35g | Vitamin A: 4296IU | Vitamin C: 78mg | Calcium: 237mg | Iron: 1mg