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Melon Prosciutto Salad with Mint Basil Vinaigrette

My Modern Cookery
  • 20 minutes
  • Serves 4 to 6

INGREDIENTS

1/2

small seedless watermelon

1/4

medium honeydew, seeded

1/4

medium cantaloupe, seeded

1 8 ounce container

pearl-sized mozzarella balls

8

slices prosciutto, torn into large pieces

4 cups

baby arugula

1/2 cup

fresh mint

1/2 cup

fresh basil

1

garlic clove

salt and pepper

zest from one lemon

juice from one lemon

1 tbsp

honey

1/2 cup

extra-virgin olive oil