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Melon Prosciutto Arugula Salad with Cucamelons and Herbs

This melon prosciutto salad comes together very quickly and makes the perfect side dish or main meal.  Capture the flavors of late summer with the marriage of melon, basil, cucumber and fennel. It’s salty, sweet and bitter!

Ingredients

Units Scale
  • 1 cantaloupe
  • 1 package prosciutto
  • 2 large handfuls arugula
  • 1 cup sliced cucamelons or cucumbers
  • 1 shallot sliced finely
  • 1/3 cup basil torn or chopped
  • Handful fennel fronds loosely torn
  • 12 kalamata olives sliced in half lengthwise
  • Extra virgin olive oil
  • Balsamic vinegar
  • Salt
  • Red pepper flakes

Instructions

  1. Begin by cutting melon in half and scooping out the seeds. Cut in to wedges. Carefully remove melon from rind with a knife.  Wrap each wedge with a slice of prosciutto.
  2. In a large serving bowl or platter, place handfuls of arugula. Place prosciutto wrapped melon on arugula.
  3. Sprinkle remaining items atop salad – cucamelons, shallot, basil, fennel fronds and kalamata olives.
  4. Drizzle with olive oil and balsamic vinegar. Add salt and red pepper flakes to taste – be cautious since the olives and prosciutto add quite a bit of salt already!
@carmeninthegarden

Refreshing summer salad from my garden. Inspired by @wishbonekitchen #garden #gardening #melon #summer

♬ original sound - Carmen in the Garden

Find it online: https://carmen.mtt-staging.com/melon-prosciutto-arugula-salad-with-cucamelons-and-herbs/