Prosciutto-Wrapped Melon Salad

This Prosciutto-Wrapped Melon Salad pairs sweet cantaloupe with salty prosciutto, crisp arugula, lime slices, and red bell pepper. Drizzled with a balsamic and brown sugar dressing, it’s a light, elegant, and refreshing dish perfect for warm-weather gatherings or a sophisticated appetizer.

Recipe Information

Total Time:

Yield:

4 servings (2 wedges each)

Ingredients

Dressing

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

1½ tablespoons packed brown sugar

⅛ teaspoon dried basil

⅛ teaspoon crushed red pepper

Salt, to taste

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Salad

½ medium cantaloupe, halved and seeded

1 (2-ounce) package thinly sliced prosciutto

¾ cup lightly packed arugula

½ lime, thinly sliced

½ mini red bell pepper, thinly sliced

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Directions

For dressing, whisk together olive oil, balsamic vinegar and brown sugar until well combined and sugar is dissolved. Stir in basil and crushed red pepper. Season to taste with salt; set aside.
For salad, cut cantaloupe into 8 wedges; remove rind from wedges. Gently wrap 1 slice prosciutto around each cantaloupe wedge.
To serve, arrange wrapped wedges in a serving dish with arugula and lime slices. Top with red bell pepper slices; serve with dressing.