Prosciutto and Melon Caprese Salad (Edit recipe)

This prosciutto and melon caprese salad is the ultimate summer salad! So fresh, so delicious, it's the perfect addition to any gathering! Sweet and savory and paired with a mouthwatering shallot vinaigrette, this recipe is a must-try!

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	278
Fat:	24 g
Carbohydrates:	6 g
Protein:	16 g
Cholesterol:	35 g
Sodium:	834 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 4

Ingredients

For the Vinaigrette

3 Tbsp Avocado Oil, (or any neutral tasting oil)
2 Tbsp White Wine Vinegar, (or champagne vinegar)
1 tsp Dijon Mustard
1 Shallot, small, finely chopped (about 1 to 1 1/2 Tbsp)
1 clove Garlic, minced
pinch Salt
pinch Black Pepper

Salad

2 cups Arugula
1 cup Cantaloupe, balls or chopped into bite size, about 1/2 a melon (or melon of choice)
1/2 cup Cherry Tomato, cut in half
6 oz Mozzarella Balls (Bocconcini)
6-7 pieces Prosciutto
4-5 pieces fresh Basil, large, finely chopped
1/4 tsp Salt, more or less to taste
1/4 tsp Black Pepper, more or less to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add oil, vinegar, Dijon, shallots, garlic, salt and pepper to small bowl, whisk vinaigrette together and put aside.
Make balls out of melon with baller or chop into bite-size pieces. Cut tomatoes in half and chop basil. Pull apart prosciutto slices to smaller pieces.
Put salad together. Lay arugula 1st, then add melon, tomatoes, mozzarella and prosciutto. Sprinkle with salt, pepper and basil. Add vinaigrette when ready to serve. Enjoy!