I have an easy, composed salad, perfect for the hot days to come. Melon and prosciutto go together like peanut butter and jelly; add fresh mozzarella pearls, basil, and spicy arugula, and you have a great salad that is refreshing, rich, and full of flavor. Simply dressed with balsamic glaze and olive oil, this salad is easy for two, and you can create a few layers for a group. Wonderfully summery, it’s a Melon and Prosciutto Composed Salad. Let’s do it!
Melon and Prosciutto Composed Salad Ingredients
- 3-4 cups Baby Arugula
- Fresh Basil Leaves
- ½ -1 Small Cantaloupe, cut into bite-size pieces
- 1 8-oz. package of Mozzarella Pearls
- 1 3-oz. package of Prosciutto
- Olive Oil
- Balsamic Glaze, or Balsamic Vinegar
- Flaky Finishing Salt
- Fresh Cracked Black Pepper
How to Prepare the Melon and Prosciutto Composed Salad
Step 1
Basil is a perfect match for rich fresh mozzarella and salty prosciutto, so I have fresh basil leaves in addition to a few handfuls of peppery arugula as my first layer. Place the washed greens on a serving platter. Drizzle the greens with a little olive oil. You can drizzle on a little balsamic glaze too, if you like.
Step 2
Top the arugula with as many fresh basil leaves as you like. Distribute the cantaloupe on top of the greens.
Step 3
Tear the slices of prosciutto and twirl, or slightly fold them as you lay them on top. This way, we have texture and height for a pleasing and appetizing presentation.
Step 4
Sprinkle the mozzarella pearls on top. Pay attention to the distribution of color. Take a step back and assess whether the colors and textures are evenly distributed.
Step 5
When you are satisfied with the colors and textures, drizzle balsamic glaze over the top of the salad. Then, follow the balsamic with an even drizzling of olive oil. Top the salad with flaky finishing salt and fresh cracked black pepper.
A masterful composition of sweet, salty, peppery, bitter, and tart flavors, with richness from the mellow mozzarella pearls and the salty fat in the prosciutto. This Melon and Prosciutto Composed Salad is great as a starter or serve it as a light main for two with some crusty bread. You can certainly swap the cantaloupe for honeydew if you like. Just a simple yet refreshing recipe for hot summer days! If you’re looking for a heartier salad, try my Main Dish Cobb Salad. That’s it! I hope you have a beautiful end to your weekend, take care, and be well! xo Kelly
Composed Salad Serveware
Melon and Prosciutto Composed Salad
Ingredients:
- 3-4 cups Baby Arugula
- Fresh Basil Leaves
- ½ -1 Small Cantaloupe cut into bite-size pieces
- 1 8- oz. package of Mozzarella Pearls
- 1 3- oz. package of Prosciutto
- Olive Oil
- Balsamic Glaze or Balsamic Vinegar
- Flaky Finishing Salt
- Fresh Cracked Black Pepper
Instructions:
- Spread the washed greens on a serving platter. Drizzle the greens with a little olive oil. You can drizzle on a little balsamic glaze too, if you like.
- Top the arugula with as many fresh basil leaves as you like. Distribute the cantalope on top of the greens.
- Tear the slices of prosciutto and twirl, or slightly fold them as you lay them on top. This way, we have texture and height for a pleasing and appetizing presentation.
- Sprinkle the mozzarella pearls on top. Pay attention to the distribution of color. Take a step back and assess whether the colors and textures are evenly distributed.
- When you are satisfied with the colors and textures, drizzle balsamic glaze over the top of the salad. Then, follow the balsamic with an even drizzling of olive oil. Top the salad with flaky finishing salt and fresh cracked black pepper.
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