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