Cantaloupe Arugula Salad
A recipe for Cantaloupe Arugula Salad! Balls of cantaloupe are lightly tossed with fresh mozzarella, herbs, arugula, prosciutto, and red onion for a light and refreshing summer salad.
Servings 4 -6 Servings
Ingredients
- 1/2 small red onion peeled and thinly sliced
- 1/3 cup (80 milliliters) fresh lemon juice
- Zest from 1 lemon
- Pinch salt
- 3 tablespoons (44 milliliters) olive oil
- 1 1/2 tablespoons (22 milliliters) red wine vinegar
- 1 teaspoon (5 milliliters) honey
- Salt and freshly ground black pepper to taste
- 1 small/medium cantaloupe about 2.5 pounds, 1 kilogram
- 8 ounces (227 grams) fresh mozzarella balls Ciliegine if available
- 5 ounces (142 grams) arugula
- 3 ounces (85 grams) prosciutto
- 3 tablespoons fresh mint leaves
- 3 tablespoons fresh basil leaves
Instructions
To prepare the red onions:
- In a small non-reactive bowl, toss the thinly sliced red onion with the 1/3 cup (80 milliliters) lemon juice, lemon zest, and a pinch of salt.
- Allow to sit at room temperature for 15 to 30 minutes.
To assemble the salad:
- In a small bowl, whisk together the olive oil, red wine vinegar, honey, and salt and pepper to taste. Set aside while you prepare the remaining ingredients.
- Cut the cantaloupe in half, then scoop out and discard the seeds. Use a melon baller to create bite-sized balls of cantaloupe or cut the melon into 1 inch (2.5 centimeters) pieces.
- If Ciliegine (cherry-size) mozzarella balls are unavailable, cut the fresh mozzarella into 1 inch (2.5 centimeter) pieces.
- In a large bowl, add the cantaloupe and mozzarella pieces with the arugula.
- Gently shred the prosciutto into bite-size pieces and add to the bowl.
- Remove the soaked red onions from the juice and add to the bowl along with the dressing, tossing lightly to combine.
- Serve the Cantaloupe Arugula Salad immediately topepd with the fresh mint and basil leaves.