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Prosciutto and Melon Caprese Salad

Delightful Prosciutto and Melon Caprese Salad for Summer Bliss

This Prosciutto and Melon Caprese Salad is a perfect summer dish that combines sweet melon and savory prosciutto.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vinaigrette
  • 0.25 cup Avocado Oil can substitute with any neutral oil like olive oil
  • 2 tablespoons White Wine Vinegar champagne vinegar works well as an alternative
  • 1 tablespoon Dijon Mustard yellow mustard can be substituted for a milder taste
  • 1 medium Shallot can replace with red onion if desired
  • 1 clove Garlic omit if you prefer a milder dressing
  • to taste Salt
  • to taste Pepper
For the Salad
  • 4 cups Arugula can substitute with spinach for a milder flavor profile
  • 1 cup Melon (Honeydew, Canary Melon, or Watermelon); use whatever is ripe and available
  • 1 cup Cherry Tomatoes grape tomatoes can be used if preferred
  • 8 ounces Mozzarella Balls burrata can be a luxurious alternative
  • 4 ounces Prosciutto can substitute with other cured meats like salami if needed
  • 0.25 cup Fresh Basil can replace with mint for a different flavor profile

Equipment

  • small bowl
  • Melon baller
  • Large platter
  • Whisk

Method
 

Preparation Steps
  1. In a small bowl, whisk together ¼ cup of avocado oil, 2 tablespoons of white wine vinegar, and 1 tablespoon of Dijon mustard until well combined. Add 1 finely chopped shallot and 1 minced garlic clove, seasoning with salt and pepper to taste. Let the vinaigrette sit for about 5 minutes.
  2. Using a melon baller, scoop out 1 cup of your choice of ripe melon into small balls. Halve 1 cup of cherry tomatoes and set aside. Finely chop ¼ cup of fresh basil and tear 4 ounces of prosciutto into smaller pieces.
  3. On a large platter, layer a generous handful of arugula as the base for your salad. Artfully arrange your melon balls, halved cherry tomatoes, 8 ounces of mozzarella balls, and the torn prosciutto pieces on top.
  4. Before serving, sprinkle with additional salt and freshly cracked pepper to taste. Drizzle the shallot vinaigrette over the salad just before enjoyment and garnish with the chopped basil.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 12gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 20mgSodium: 560mgPotassium: 650mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 8mgIron: 10mg

Notes

Choose ripe melon for enhanced flavor and layer arugula smartly to maintain freshness.

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