Cantaloupe and Prociutto Arugula Caprese Salad

Cantaloupe and Prosciutto Arugula Salad.This salad is a cross between the appetizer we all love (prosciutto wrapped cantaloupe) and the beloved caprese salad.

Course Salads

Cuisine Italian

Keyword arugula, balsamic glaze, basil, cantaloupe, mozzarella, prosciutto

Prep Time 10

Additional Time 15

Total Time 25

Servings servings

Calories 170

Author Laurie McNamara

Ingredients

FOR THE CHAMPAGNE VINAIGRETTE:

1 tablespoon champagne vinegar
1 tablespoon olive oil
1 pinch kosher salt or more to taste
1 pinch freshly ground black pepper oe more to taste

FOR THE SALAD:

5 ounces baby arugula
fresh cantaloupe slices about 1/4 of a cantaloupe
8 ounces bite-size fresh mozzarella drained
2 to 3 ounces prosciutto torn
1/3 cup loosely packed basil leaves
2 tablespoons balsamic glaze
freshly ground black pepper

US Customary - Metric

Instructions

TO PREPARE THE VINAIGRETTE:

Whisk the vinegar, salt and pepper while slowly pouring in the olive oil.
Spoon a little (or all) of the dressing over the arugula and toss to coat.

TO PREPARE THE SALAD:

Arrange the dressed arugula onto a platter.
Top with sliced cantaloupe, (drained) mozzarella balls and tear the prosciutto into bite-size pieces and scatter it overtop as well.
Scatter with the fresh basil leaves, drizzle with balsamic glaze and season with freshly ground black pepper.

Notes

For the balsamic glaze you can follow this recipe, just omit the honey [or don't! ;)

Nutrition