Arugula & Melon Salad

When you only have minutes to put together a salad for dinner, this will do. Scoop the melon balls or chunks up to a day ahead and refrigerate. From there, it’s all assembly. Refreshingly light and pretty it’s also a lovely luncheon salad. Swap out the cantaloupe for honeydew or watermelon, or use a combination of all three. 


Serves 4 as a dinner salad or 2 as a luncheon salad

Ingredients:

4 tablespoons The Olive Scene Single Varietal Extra Virgin Olive Oil
2 tablespoons The Olive Scene Ultra-Premium White Balsamic Vinegar (see note)
Salt and pepper, to taste

4 cups baby arugula
2 heaping cups cantaloupe, 1” chunks or scooped into melon balls
1 cup mozzarella balls (bocconcini), drained
4 ounces prosciutto, torn into strips
10 fresh basil leaves, torn
10 Fresh mint leaves, torn

 Directions:

  1. In a small bowl, whisk together the vinegar, salt and pepper. While still whisking, slowly pour in the olive oil. 
  2. In a large bowl, toss the arugula with the vinaigrette. Divide between 4 salad plates.
  3. Divide the melon chunks among the salad plates. Top with the mozzarella balls, prosciutto strips, and scatter the basil and mint over the top. 
  4. Drizzle any of the vinaigrette that remains over the top and serve.  

Note: Add some citrus notes by using The Olive Scene’s Navel Orange Olive Oil, Grapefruit or Lemon Balsamic Vinegars instead of the Ultra-Premium White Balsamic