I enjoyed this refreshing summer salad as a light dinner one evening, so I put together just enough for one person. It would make a great dish to take to a potluck or to serve with dinner when you are grilling. It can be made to serve 1 or 50, with ingredient adjustments to fit your menu.
M is for Melon........
My blogging friends and I get together every other Wednesday to share recipes that start or feature ingredients as we work our way through the alphabet. Let's take a look at the other M recipes being shared today........
- Grilled BBQ Meatball Skewers from Jolene’s Recipe Journal
- Mambazha Pulissery from Mayuri’s Jikoni
- Mastica Ice Cream from A Messy Kitchen
- Melon and Prosciutto Salad from A Day in the Life on the Farm
- Methi Chaman from Sizzling Tastebuds
- Mexican Green Chile Pimento Cheese Dip from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Mini Turkey Meatloaves from Blogghetti
- Miso Chocolate Cookies from Food Lust People Love
- Mix Flour Shankarpali/Shankarpara from Sneha’s Recipe
- Sweetened Condensed Milk Cookies from Karen’s Kitchen Stories
This is a colorful and delicious salad. The spicy arugula, sweet melon, salty prosciutto, and creamy cheese are seasoned simply with salt and pepper, then drizzled with extra-virgin olive oil and aged balsamic vinaigrette.
Last year, for the Letter M, I made Steak and Mushroom Bites, and in 2024, I made Pork Chops in Creamy Mushroom Sauce.
D is for Ricotta Gnocchi
E is for Souper Easy Quiche
F is for Fondue
G is for Ham, Gruyere, and Spinach Packets
H is for Haluski
I is for Nutella Ice Cream
J is for Cowboy Candy
L is for Grilled Greek Pork Chops
Yield: 8 servings
Melon and Prosciutto Salad
This is a colorful and delicious salad. The spicy arugula, sweet melon, salty prosciutto, and creamy cheese are seasoned simply with salt and pepper, then drizzled with extra-virgin olive oil and aged balsamic vinaigrette.
Prep time: 10 MinTotal time: 10 Min
Ingredients
- 5 oz. baby arugula
- 1/2 of a cantaloupe, scooped into balls
- 1/2 of a honeydew melon, scooped into balls
- 1/4 of a watermelon, scooped into balls
- 1 pkg. mozzarella balls
- 1 pkg. prosciutto
- salt and pepper, to taste
- extra-virgin olive oil
- aged balsamic vinegar
Instructions
- Line a platter with the arugula. Arrange the melon and mozzarella on top of the arugula. Nestle the prosciutto in between the other ingredients.
- Season with salt and pepper, drizzle with the olive oil and balsamic vinegar. Serve immediately.
Nutrition Facts
Calories
105Fat (grams)
2 gSat. Fat (grams)
0 gCarbs (grams)
22 gFiber (grams)
2 gNet carbs
20 gSugar (grams)
19 gProtein (grams)
2 gSodium (milligrams)
57 mgCholesterol (grams)
0 mg
Property of A Day in the Life on the Farm
Sometimes we take a wedge of peeled melon and wrap a slice of prosciutto around it and eat it just like that! Magical combination, as is your wonderful salad, Wendy!
ReplyDeleteYes, melon and prosciutto make a wonderful marriage.
DeleteLove the ease of this, and the presentation!
ReplyDeleteThanks, Kelly.
DeleteI adore this combination! This sounds delicious and it doesn't need anything except a glass of wine on the side.
ReplyDeleteExactly. A perfect poolside lunch.
DeleteA refreshing summer salad, looks so good!
ReplyDeleteThank you, Sneha
DeleteI've been looking for easy delicious lunches to eat while studying outside on the deck and this is absolutely perfect!
ReplyDeleteA perfect light lunch, Jolene.
DeleteThat's a super refreshing salad, Wendy ! perfect for the summery days
ReplyDeleteThis is a recipe you simply can't go wrong with. I particularly love that you used several different types of melon for this salad!
ReplyDeleteI try to eat a rainbow whenever possible.
Delete