id="wpurp-container-recipe-4224" data-id="4224" data-permalink="" data-custom-link="" data-custom-link-behaviour="" data-image="" data-servings-original="4" class="wpurp-container" style="padding-top:10px;padding-bottom:10px;padding-left:10px;padding-right:10px;position:static;vertical-align:inherit;font-size:14px;color:#000000;font-family:Open Sans, sans-serif;">
Peach and Melon Salad with Prosciutto and Mozzarella
This cold and refreshing peach and melon salad is perfect for when it’s too hot to cook.
Servings Prep Time
4-6 15 mins.
Servings Prep Time
4-6 15 mins.
  • 1/2 large ripe cantaloupe melon
  • 1 firm ripe peachpitted, sliced into 8
  • 2cups (handfuls) baby arugula
  • 4 chopped fresh basil leavesplus more for garnish
  • 8oz. fresh mozzarellaciliegine, small, drained
  • olive oil
  • kosher salt
  • freshly ground pepper to taste
  1. Place mozzarella in a strainer to drain the liquid. Using a melon baller, cut the melon into balls and chill it in the refrigerator. Take off the pit inside the peach and slice it into 8 pcs.
  2. Place arugula on a platter. Arrange peaches and melon balls on top. Add the mozzarella balls. Cut the prosciutto in half crosswise and roll it. Then tuck it in between the other ingredients. Chop the basil and sprinkle it on top. Drizzle it lightly with olive oil. Lightly sprinkle salad with a little salt and freshly ground pepper. Add a few small basil leaves on top. Serve cold.