Prosciutto and Melon Salad

Name: Prosciutto and Melon Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: Half a Lemon; 3 Cups bite-size pieces of cantaloupe, honeydew and/or another melon (about ½ small melon); 5 oz Arugula; ~15 basil leaves; Kosher Salt and Black Pepper; 2 Tbps Extra-Virgin Olive Oil; 4 oz small mozzarella balls, halved and at room temperature (or use fresh mozzarella torn into bite-size pieces); 8 slices prosciutto (3 oz), cut in half

Prosciutto, Melon, and Mozzarella give this salad amazing color

Ingredients

Half a Lemon
3 Cups bite-size pieces of cantaloupe, honeydew and/or another melon (about ½ small melon)
5 oz Arugula
~15 basil leaves
Kosher Salt and Black Pepper
2 Tbps Extra-Virgin Olive Oil
4 oz small mozzarella balls, halved and at room temperature (or use fresh mozzarella torn into bite-size pieces)
8 slices prosciutto (3 oz), cut in half

Instructions

Finely grate the zest of the lemon half over the melon pieces.
Place the arugula and basil in a large bowl or on a large platter. Season with salt and pepper, then drizzle with 1 tablespoon oil. Squeeze the lemon over. Toss gently with your hands until coated. Place the melon, mozzarella and prosciutto on top. Season with salt and pepper and drizzle with the remaining 1 tablespoon oil. Taste. If the salad is too sharp, add another drop of oil. If the salad is dull, add a sprinkle of salt. Serve right away.