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Cantaloupe Prosciutto Salad: A Refreshing Summer Delight for Your Table

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This Cantaloupe Prosciutto Salad is a light and refreshing dish that pairs sweet cantaloupe with savory prosciutto and feta cheese. Drizzled with balsamic glaze and olive oil, it offers a delightful mix of flavors and textures, making it perfect for a light lunch or as a side dish. Enjoy it fresh for the best taste!

Ingredients

Scale
  • 1 ripe cantaloupe
  • 8 ounces of thinly sliced prosciutto
  • 4 cups of arugula or mixed greens
  • 1/2 cup of crumbled feta cheese
  • 1/4 cup of balsamic glaze
  • 2 tablespoons of extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh mint leaves, for garnish (optional)

Instructions

  1. Select a ripe cantaloupe that feels heavy and has a sweet aroma.
  2. Rinse the cantaloupe under cool water.
  3. Cut the cantaloupe in half lengthwise and scoop out the seeds.
  4. Cut each half into wedges (about 8 wedges per half).
  5. Optionally, peel the skin off the wedges for a refined look.
  6. Lay the prosciutto slices flat on a plate or cutting board.
  7. Tear or fold the slices if they are too thick for presentation.
  8. Rinse the arugula or mixed greens under cold water.
  9. Spin dry in a salad spinner or pat dry with a kitchen towel.
  10. Place the greens in a large salad bowl.
  11. Layer the arugula or mixed greens at the bottom of the bowl.
  12. Arrange the cantaloupe wedges on top, fanning them out.
  13. Drape the prosciutto slices over the cantaloupe.
  14. Sprinkle crumbled feta cheese over the salad.
  15. Drizzle balsamic glaze in a zigzag pattern.
  16. Drizzle extra virgin olive oil over the salad.
  17. Season with salt and freshly ground black pepper to taste.
  18. Optionally, tear fresh mint leaves and sprinkle them on top.
  19. Gently toss the salad to combine all ingredients.
  20. Taste and adjust seasoning if necessary.
  21. Serve immediately for the best flavor and texture, keeping dressing separate if preparing ahead.

Notes

  • This salad is ideal as a light lunch or side dish and pairs well with grilled chicken or fish.
  • For a more substantial meal, consider adding grilled shrimp or chicken.
  • For a vegetarian option, substitute prosciutto with roasted chickpeas or marinated artichokes.

Find it online: https://softtasty.com/cantaloupe-prosciutto-salad/