Prosciutto and Melon Salad

Name: Prosciutto and Melon Salad
Total time: 15 min
Yield: 4 Servings
Ingredients: 1 piece Cantaloupe; 120.0 gr Prosciutto; 100.0 gr Arugula; 10.0 gr Basil; 2 tbsp Extra Virgin Olive Oil; 1.5 tbsp Lemon Juice; 0.5 tsp Black Pepper

A classic Italian-inspired salad of sweet cantaloupe, delicate prosciutto, peppery arugula, fresh basil, and a simple lemon and olive oil dressing.

Active time: 15 min
Total time: 15 min
Servings: 4
Difficulty: easy

Cuisine: Italian, Mediterranean
Meal type: Salad
Diets: Low Carb, Mediterranean, Paleo

Ingredients

Cantaloupe 1 piece about 1 small ripe melon; rind washed; then melon peeled; seeded; and cut into thin wedges 600.0 gr
Prosciutto 120.0 gr thinly sliced
Arugula 100.0 gr washed and thoroughly dried
Basil 10.0 gr leaves torn if large
Extra Virgin Olive Oil 2 tbsp 30.0 ml
Lemon Juice 1.5 tbsp freshly squeezed 22.5 ml
Black Pepper 0.5 tsp freshly ground 1.0 gr

Cookware

Chef Knife
cutting board
mixing bowl
serving platter
whisk

Instructions

Step 1

Whisk the olive oil and lemon juice together to make the dressing.

Ingredients used: 30.0 ml Extra Virgin Olive Oil, 22.5 ml Lemon Juice

Cookware: mixing bowl, whisk
Step 2

Arrange the arugula and basil on a serving platter. Prepare the cantaloupe and place its wedges over the greens.

Ingredients used: 100.0 gr Arugula, 10.0 gr Basil, 600.0 gr Cantaloupe

Cookware: Chef Knife, cutting board, serving platter

Tip: A ripe cantaloupe should smell fragrant and yield slightly at the blossom end.

Caution: Keep the round melon stable on the cutting board and keep fingers clear of the knife blade.
Step 3

Loosely fold the prosciutto slices among the melon wedges.

Ingredients used: 120.0 gr Prosciutto

Cookware: serving platter

Tip: Avoid compressing the prosciutto so its texture remains delicate.
Step 4

Drizzle the prepared dressing evenly over the salad, season with black pepper, and serve immediately.

Ingredients used: 1.0 gr Black Pepper

Cookware: serving platter

Nutrition (Estimated)

Basis: serving
Calories: 195.06 kcal
Protein: 9.53 g
Carbohydrates: 14.08 g
Fat: 11.81 g
Fiber: 1.87 g

Food safety

Caution: low

Wash the cantaloupe rind before cutting to reduce transfer of surface contamination. Keep the prosciutto and prepared salad refrigerated at or below 4°C until shortly before serving, and refrigerate leftovers within 2 hours.

Risk factors

raw produce
ready-to-eat cured pork
perishable ingredients served without cooking

Instructions

Step 1

Step 2

Step 3

Step 4

Nutrition (Estimated)

Food safety

Risk factors

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