Fresh Italian Cheeses · Crafted by Hand · Since 1981
ingredients
4 cups of fresh arugula
1/2 cantaloupe, cubed (we used a melon baller)
4 oz prosciutto, thinly sliced
1 cup Liuzzi perline mozzarella (small mozzarella balls)
2 tbsp extra virgin olive oil
1 lemon (juice and zest)
2 tbsp balsamic vinegar
Salt to taste
instructions
Prepare the Ingredients:
Arugula: Rinse the arugula thoroughly under cold water. Pat it dry with a paper towel or use a salad spinner to remove excess water. Fresh arugula is the base of this salad, providing a peppery and slightly bitter flavor that balances the sweetness of the cantaloupe.
Cantaloupe: Cut the cantaloupe in half, scoop out the seeds, and remove the rind. Cut the cantaloupe into bite-sized cubes. The cantaloupe’s sweetness adds a lovely contrast to the other savory ingredients.
Prosciutto: Thinly slice the prosciutto. If it’s not pre-sliced, carefully slice it as thin as possible. Prosciutto adds a rich, savory element to the salad.
Perline Mozzarella: Drain the mozzarella balls from their liquid. Perline mozzarella is perfect for this salad because of its small size, which allows it to be evenly distributed throughout the salad.
Make the Dressing:
In a small bowl, whisk together the olive oil, juice and zest of one lemon, and balsamic vinegar. Add a pinch of salt to taste. This simple vinaigrette highlights the flavors of the fresh ingredients without overpowering them.
Assemble the Salad:
In a large salad bowl, combine the arugula, cantaloupe cubes, prosciutto slices, and perlini mozzarella. Drizzle the dressing over the top. Gently toss the salad to ensure that all the ingredients are evenly coated with the dressing.
Serve:
Transfer the salad to a serving platter or individual plates. For an extra touch, garnish with a few extra lemon zest curls or a drizzle of balsamic glaze if you have it on hand. Serve immediately and enjoy the refreshing, vibrant flavors of this summertime salad.
