Melon Salad
As seen on Good Day Sacramento – There’s something about melon season that always feels like summer at its best. Sweet, juicy, and incredibly versatile, fresh California melon pairs beautifully with savory ingredients for a salad that’s both effortless and elegant.
Peppery arugula, creamy mozzarella, salty prosciutto, and fragrant basil come together with ripe melon to create a dish that’s perfect for lunch on the patio, entertaining friends, or bringing to your next gathering. It’s simple, beautiful, and lets peak-season produce do what it does best.
Serves: 4 servings
Ingredients
½ lemon
3 cups bite-size pieces of cantaloupe, honeydew and/or another melon (about ½ small melon)
5 ounces arugula
15 small basil leaves
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces small mozzarella balls, halved and at room temperature (or use fresh mozzarella torn into bite-size pieces)
8 slices prosciutto (3 ounces), cut in half
Instructions
Finely grate the zest of the lemon half over the melon pieces.
Place the arugula and basil in a large bowl or on a large platter. Season with salt and pepper, then drizzle with 1 tablespoon oil. Squeeze the lemon over.
Toss gently with your hands until coated. Place the melon, mozzarella and prosciutto on top.
Season with salt and pepper and drizzle with the remaining 1 tablespoon oil. Taste.
If the salad is too sharp, add another drop of oil. If the salad is dull, add a sprinkle of salt. Serve right away