This ridiculously delicious Melon and Prosciutto Salad takes what we all know and love as an old school appetizer— prosciutto wrapped cantaloupe— and turns it into an easy and quick meal with the addition of crunchy butter lettuce, herbaceous mint, creamy avocado, and a garlicky bite of shallot. Fancy enough for the weekend, simple enough for weeknight dinners! I’m a big fan of fruit in savory dishes, and if you aren’t yet, I think this salad will make you one!
Want more simple weeknight dinners under 10 ingredients that take less than an hour to prepare? Check these out!
Melon + Prosciutto Salad Recipe
Melon + Prosciutto Salad
Ingredients
- 5 tbsp apple cider vinegar
- 1 tbsp honey
- 5 tbsp olive oil
- 2 tsp dijon mustard
- 1 shallot minced
- salt
- black pepper
- 1 small head bibb lettuce torn into bite sized pieces
- 1 small Romaine lettuce torn into bite sized pieces
- 1 pieces small cantaloupe cut into 1”(I used a melon baller)
- 1 pieces small honeydew cut into 1”(I used a melon baller)
- 4 oz prosciutto torn into pieces
- 8 oz fresh mozzarella torn or chopped into bite sized pieces
- 1 avocado sliced
- fresh mint leaves sliced thinly
- fresh basil leaves sliced thinly
- crusty warm bread for serving
Instructions
- In a small dish, whisk together the vinegar, honey, olive oil, dijon mustard, and minced shallot. Season with salt and pepper and set aside.
- Arrange the lettuces, cantaloupe, honeydew, prosciutto, mozzarella, and avocado on a large platter or four plates. Drizzle with the dressing and season with salt and pepper. Sprinkle with the basil and mint, and serve with warm crusty bread.
