Hello and welcome to Sunday Supper! I have an easy composed salad, perfect for these super hot days. Melon and prosciutto go together like peanut butter and jelly; add fresh mozzarella pearls, basil and spicy arugula, and you have a great salad that is refreshing, rich and full of flavor. Simply dressed with balsamic glaze and olive oil, this salad is easy for two, and you can create a few layers for a group. Wonderfully summery, it’s a Melon and Prosciutto Composed Salad. Let’s do it!
The Greens
Basil is a perfect match for rich fresh mozzarella and salty prosciutto; so I have fresh basil leaves in addition to a few handfuls of peppery arugula as my first layer. Place the washed greens on a serving platter. Drizzle the greens with a little olive oil. You can drizzle on a little balsamic glaze too, if you like.
We have one small cantelope, cut into bite size pieces; one 8 ounce package of mozzarella pearls and one 3 ounce package of prosciutto. Now we just compose a beautiful arrangement of the ingredients on top of the greens. If you want to make this for more than two people, just repeat the layering so the salad has two layers of greens and toppings.
Compose the Salad
Top the arugula with as many fresh basil leaves as you like. Distribute the cantelope on top of the greens.
Tear the slices of prosciutto and twirl, or slightly fold them as you lay them on top. This way, we have texture and height; for a pleasing and appetizing presentation.
Sprinkle the mozzarella pearls on top. Pay attention to the distribution of color. Take a step back and assess whether the colors and textures are evenly distributed.
Balsamic Glaze
When you are satisfied with the colors and textures, drizzle balsamic glaze over the top of the salad. Then, follow the balsamic with an even drizzling of olive oil.
Top the salad with flaky finishing salt and fresh cracked black pepper.
A masterful composition of sweet, salty, peppery, bitter and tart flavors; with richness from the mellow mozzarella pearls and the salty fat in the prosciutto. This Melon and Prosciutto Composed Salad is great as a starter or serve it as a light main for two with some crusty bread. You can certainly swap the cantelope for honeydew if you like. Just a simple yet refreshing recipe for these hot summer days!
If you’re looking for a heartier composed salad for Sunday Supper, try my Chef Salad or Cobb Salad. That’s it! I hope you have a beautiful end to your weekend, take care and be well! xo Kelly
Composed Salad Serveware
Mercer Platter
Dover White Platter
Marin White Centerpiece Bowl
Julo Blue and White Platter
Caspian Reactive Glaze Platter
Triton Outdoor Serving Bowl
Melon and Prosciutto Composed Salad
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Loading...A masterful composition of sweet, salty, peppery, bitter and tart flavors; with richness from mozzarella pearls – a perfect combination!
Ingredients
- 3-4 cups Baby Arugula
- Fresh Basil Leaves
- 1/2 -1 Small Cantelope, cut into bite size pieces
- 1 8-oz. package of Mozzarella Pearls
- 1 3-oz. package of Prosciutto
- Olive Oil
- Balsamic Glaze, or Balsamic Vinegar
- Flaky Finishing Salt
- Fresh Cracked Black Pepper
Instructions
Spread the washed greens on a serving platter. Drizzle the greens with a little olive oil. You can drizzle on a little balsamic glaze too, if you like.
Top the arugula with as many fresh basil leaves as you like. Distribute the cantelope on top of the greens.
Tear the slices of prosciutto and twirl, or slightly fold them as you lay them on top. This way, we have texture and height; for a pleasing and appetizing presentation.
Sprinkle the mozzarella pearls on top. Pay attention to the distribution of color. Take a step back and assess whether the colors and textures are evenly distributed.
When you are satisfied with the colors and textures, drizzle balsamic glaze over the top of the salad. Then, follow the balsamic with an even drizzling of olive oil.
Top the salad with flaky finishing salt and fresh cracked black pepper.
Notes
If you want to make this for more than two people, just repeat the layering so the salad has two layers of greens and toppings.
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Mari
July 10, 2022 at 9:46 amThat sound you hear is me tipping the platter into my mouth and eating it in five seconds. Okay probably more like ten minutes or so, but this is totally not going to have leftovers. Another perfect summer meal to beat the heat. This salad has everything that I love and will be on rotation more times than you can imagine! I still haven’t made the 00 flour pizza crust because it requires being made the night before and resting in the fridge overnight, and we all know what a scatterbrain I am, and that I hate making plans. I suppose I could do it in the morning and then pop it in the fridge until six p.m. rolls around. That actually would make more sense with my schedule. (And my brain,). Last night I dug out my all purpose kamut flour and made a pizza. The crust was really good, and my son said it was the best pizza I had made in 30 years. That may be an exaggeration, but it was amazing! This salad is also going to be amazing. Thanks for another great recipe. Happy Sunny Sunday to the Djalalis, Terry and the three rascals. It’s a gorgeous day. ☀️💐🐕❤️
Kelly Djalali
July 10, 2022 at 11:48 amHi Mari, This salad would be a perfect accompaniment to a pizza! Kudos on the kamut flour pizza! Have a wonderful Sunday, do let me know when you make that 00 flour dough! xo Kelly
Sally Burke
July 13, 2022 at 2:24 amHi Kelly, such a refreshingly simple and tasty salad, perfect for your Sunday meal. I also love the platter you served it on. They always said blue and green should never be seen together, but this was a perfect match 💙💚🥗
Happy cooking 🧑🍳
Sally 🤗
Kelly Djalali
July 13, 2022 at 10:29 amHi Sally! I love this salad as a light meal. I haven’t done it yet, but I’d like to try this as part of a charcuterie spread – instead of a separate veggie platter. I am so happy you enjoyed the post! Have a wonderful day! xo Kelly