Hello World KitchenBeta
A refreshing sweet and savory summer salad featuring juicy cantaloupe, fresh mozzarella pearls, peppery baby arugula, and crispy pan-fried prosciutto, all tied together with a sweet balsamic glaze.
Ingredients
Main
- 4 slices Prosciutto — thinly sliced
- 5 oz Baby arugula — washed and dried
- 3 cups Cantaloupe — balled or cubed
- 8 oz Mozzarella pearls — drained
- 2 tablespoons Extra virgin olive oil — high quality for drizzling
- 2 tablespoons Balsamic glaze — store-bought or homemade reduction
- 0.5 teaspoons Flaky sea salt — to taste
- 0.25 teaspoons Freshly cracked black pepper — to taste
- 0.25 cups Fresh basil leaves (optional) — torn, for garnish
Instructions
-
Heat a medium skillet over medium heat. Place the prosciutto slices in a single layer (cook in batches if necessary). Cook for 2-3 minutes per side until crisp.
~5 minProsciutto will continue to crisp as it cools, so don't let it burn. -
Transfer the cooked prosciutto to a paper towel-lined plate to drain and cool. Once cooled, break it into bite-sized shards.
~2 min -
Prepare the cantaloupe by using a melon baller to scoop out spheres, or simply cut the flesh into 1-inch cubes.
~5 minA ripe cantaloupe will smell sweet at the stem end and yield slightly to pressure. -
Arrange the baby arugula in an even layer on a large serving platter.
~1 min -
Scatter the cantaloupe balls and drained mozzarella pearls evenly over the bed of arugula.
~1 min -
Drizzle the extra virgin olive oil over the salad, then season with flaky sea salt and freshly cracked black pepper.
~1 min -
Sprinkle the crispy prosciutto pieces and torn basil leaves (if using) over the top. Finally, generously drizzle the balsamic glaze over the entire salad just before serving.
~1 minWait to add the balsamic glaze until right before serving so the arugula doesn't wilt.
Nutrition
Equipment
- Medium skillet
- Paper towels
- Melon baller or cutting board and knife
- Large serving platter
Tips & Storage
- If you don't want to use the stove, you can crisp the prosciutto in the oven at 375°F (190°C) for 10-12 minutes on a parchment-lined baking sheet.
- For extra flavor, lightly toss the arugula in a squeeze of lemon juice and a dash of olive oil before plating.
- If you cannot find mozzarella pearls, a large ball of fresh mozzarella can be torn into bite-sized pieces instead.
- Storage: This salad is best enjoyed immediately. If making ahead, store the arugula, cantaloupe/mozzarella, and crispy prosciutto in separate airtight containers in the refrigerator. Assemble and dress with olive oil and balsamic glaze right before serving.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
