This fruit salad is both pretty and delicious with slices of melon mixed with prosciutto and basil. Wow your guests with a tasty summer salad courtesy of Lauren Lane.
You can find this recipe and more from Lauren at lauren-lane.com.
Melon and Prosciutto Salad
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- Prep Time
- Minutes
-
- Yield
- 6
Ingredients
- 1/4 cup Cervasi Extra Virgin Olive Oil
- 2 tablespoons honey
- Juice of 1 lemon (or Cervasi White Balsamic Vinegar)
- Kosher salt and freshly ground black pepper
- 6 cups melon balls (watermelon and Tuscan melon)
- 8 oz container of mozzarella balls (optional)
- 6 slices prosciutto, torn
- 6 cup fresh basil or mint leaves
Instructions
- For the vinaigrette, in a small bowl, whisk the olive oil, honey, and lemon juice.
- Season with kosher salt and freshly ground black pepper.
- For the salad, use a melon-baller to scoop balls from the melon halves and add to a large bowl.
- Alternatively, cut the melons into cubes or slices and fan out on a platter.
- Add the mozzarella balls (if using) and the torn prosciutto.
- Serve in glasses, a pretty bowl or platter. Sprinkle with the basil or mint leaves.
- Course : Extra Virgin Olive Oil
- Ingredient : Extra Virgin Olive Oil