Refreshing Prosciutto Melon Salad Recipe Is Elegant Yet Simple (7 Ingredients, 15 Minutes) Salads Italian Recipes Dinner Fruit Pork Lunch Side Dishes Vegetarian

I’m always looking for a shortcut for dinner as the summer comes to a close. This wonderful prosciutto and melon salad recipe not only lets you have a beautiful and colorful dinner side dish, but is finished in just 15 minutes and doesn’t require the oven to ever turn on.

Not only is this Italian-inspired salad nice to look at and colorful, but it is nutritious as well. Check out the health benefits of melon, the health benefits of arugula and the health benefits of fresh basil.

To make this farm-to-table recipe, you need to gather these wholesome ingredients from your fridge and pantry: a lemon, cantaloupe or honeydew melon, fresh arugula, fresh basil, olive oil, fresh mozzarella cheese and prosciutto. Prosciutto is a dry-cured Italian meat that's similar to ham.

Serve this refreshing melon and prosciutto salad as a side dish with dinner or as a light lunch. We like to add some fresh sourdough bread or a baguette on the side.

If you like the combination of prosciutto and melon, try Ina Garten's simple melon and prosciutto appetizer recipe.

Cuisine: Italian
Cook Time: 0 minutes
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

• 1/2 a lemon, zested and juiced
• 3 cups cantaloupe or honeydew melon, cut into bite-sized pieces
• 5 - 6 ounces (1 bag) arugula
• 15 basil leaves, torn in half if large
• 2 tablespoons olive oil, plus more for drizzling (divided)
• 4 ounces mozzarella pearls (or fresh mozzarella torn into bite-size pieces)
• 4 ounces prosciutto, cut in half (about 8 slices)

Here's how to make it: 

1. Sprinkle the lemon zest over the melon.
2. Add the arugula to a large salad bowl. Add the lemon juice, drizzle about 1 tablespoon of good olive oil and add pinch of salt and pepper to the arugula. Use your clean hands to mix it around to coat the leaves.
3. Put the mozzarella, prosciutto and melon on top of the dressed salad. Add another sprinkle of salt and pepper and a drizzle of olive oil.
4. Serve. Store any leftover salad in an airtight container in the fridge.

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