Summer is in full swing here at Boscobel Farm. We are busy picking the garden twice a day, and that means we are eating vegetables from sun up to sun down.
Roasted eggplant wins lunch time every. single. day.
We planted our cantaloupe really late in the season so we have a least 45 more days until harvest. But, just because they aren't ready doesn't mean we are giving up on our favorite summer cantaloupe and prosciutto salad with mozzarella.
It starts with balling the melon by cutting it in half and removing the seeds. I recommend using the smallest end of your melon baller. I learned the hard way this time that the larger end makes for difficult to eat melon pieces. I'm not saying it stopped me from eating most of this salad... just use the smaller end.
The arugula adds a peppery bite and the basil chiffonade finishes the salad perfectly. Prosciutto notoriously adds the right amount of salt to balance the sweetness of the cantaloupe. The tiny bite size ciliegine mozzarella make it a hearty salad for lunch and an impressive side dish for dinner.
This is definitely your new go-to summer salad. It takes about 10 minutes to make and will impress, guests or no guests. Also just eat it out of the container straight from the refrigerator...do that...and we will be BFF's.
EVERYTHING YOU NEED TO MAKE THIS PRETTY SUMMER SALAD
Cantaloupe And Prosciutto Salad With Mozzarella
3 cups baby arugula (or arugula/spinach mix)
1 Tbsp Avocado oil
2 squeezes of 1/2 fresh lemon
Kosher salt to taste
8oz. ciliegine (cherry size fresh mozzarella balls)
1 cantaloupe, balled with a melon baller
Toss arugula with avocado oil, lemon, and salt (to taste)
Layer with prosciutto, ciliegine, and cantaloupe
Top with basil
*I recommend making this shortly before serving or tossing the arugula just before serving as it will become soggy quite quickly.
What is your favorite summer salad? Connect with me in the comments below!
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