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Home » 30 Minutes or Less » melon & mozzarella salad with prosciutto

melon & mozzarella salad with prosciutto

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
July 11, 2017
5 from 5 votes


Last Updated June 12, 2020 | 0 Comments

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If this salad doesn’t scream SUMMER! I don’t know what will.
Made with sweet melon, salty prosciutto, spicy arugula and creamy mozzarella, this is sure to become a summer salad favorite.

melon and mozzarella salad with prosciutto in three bowls

Before I get into my weekend, let me start with this beautiful salad.

You guys, this salad is legit. Every singly element is so crazy good you’ll wonder why you never thought to put melon in your salad before. If you’ve been to this blog more than once, you may have noticed my love for salads that incorporate fruit (like this Grilled Peach, Corn, Zucchini and Asparagus Summer Salad with Strawberry Vinaigrette or this Wild Rice Salad with Beets, Oranges and Whipped Lemon Ricotta).

Fresh fruit in green salads are my new go-to for everything.

But melon? Melon in salad? I was skeptical. But when I stumbled upon this beautiful salad, I knew it had to be made. Like asap.

I didn’t change much from her recipe except for the addition of sweet cherry tomatoes because it was just so perfect as it was. Besides, more is not always better. However, if I were to add one more thing, perhaps I would add a grain like farro. I say this only (and ONLY!) because I love farro in green salads almost as much as I love fruit.

Anywho, my weekend. After waking up at 430am on Saturday thanks to a certain special little person I gave birth to decided he wanted to start his day before the sun, I knew it was going to be a long weekend. I mean, my early riser will wake up early, but never that early. The rest of the weekend was a constant battle between my husband and child, struggle to get my child to acknowledge I am speaking to him (forget about listening to instructions) and coffee.

Lots and lots of coffee.

And then I looked out the window last night on my way to bed and noticed the big ass FULL MOON and it all made sense. No wonder my child was being so impossible.

Serious question, though- does anyone else’s husband or children become totally and completely nuts when it’s the full moon?

A bowl of food on a plate, with Melon and Mozzarella

melon and mozzarella salad with prosciutto diagonal image

close up of bowl of melon and mozzarella salad with prosciutto

very close up image of bowl filled with melon and mozzarella salad with prosciutto

 

Melon & Mozzarella Salad with Prosciutto

Melon & Mozzarella Salad with Prosciutto

5 from 5 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
If this salad doesn’t scream SUMMER! I don’t know what will.Made with sweet melon, salty prosciutto, spicy arugula and creamy mozzarella, this is sure to become a summer salad favorite.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad
Cuisine American
Servings 4 servings
Calories 748 kcal

Ingredients
  

  • 7 oz. fresh arugula
  • ¼ cup mint leaves - washed and sliced
  • 1 cantaloupe - seeds removed and sliced
  • 1 honeydew melon - seeds removed and sliced
  • 8 oz mozzarella balls
  • 4 oz. prosciutto - torn
  • 1 cup cherry tomatoes
  • 2 avocado - pitted and sliced

FOR THE VINAIGRETTE

  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon honey
  • ½ teaspoon dijon mustard
  • 1 tablespoon mint - finely chopped
  • 1 large shallot - minced
  • salt + pepper - to taste
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Instructions
 

  • In a medium bowl whisk together the ingredients for the vinaigrette. Taste and make adjustments as needed (ie more honey, a splash of water, salt, etc).
  • Assemble salad in a large serving bowl or smaller, individual bowls or plates.
  • Drizzle a small amount of dressing over each salad and serve! This salad is best enjoyed immediately.

Jessica's Notes

Recipe inspired by (with almost no edits) Lexi's Clean Kitchen

 

Nutritional Information

Calories: 748kcal | Carbohydrates: 58g | Protein: 20g | Fat: 52g | Saturated Fat: 12g | Cholesterol: 39mg | Sodium: 342mg | Potassium: 1953mg | Fiber: 12g | Sugar: 44g | Vitamin A: 6505IU | Vitamin C: 136mg | Calcium: 339mg | Iron: 2.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Melon Mozzarella Prosciutto, Melon Mozzarella Salad Prosciutto
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

347 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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