Summer is here and this refreshing peach and melon salad is perfect for when you don’t want to cook. I enjoy this cold salad for lunch or as a side dish to any grilled meat. As an appetizer, your guests will love it too.
The ingredients are so simple and easy to find, but as you eat it you’ll taste the layer of flavors from each one. Plenty of nutrition comes by adding a bed of arugula or spring greens. With the sweet peaches and melon, you get vitamins, minerals and a whole lot of fiber.
The soft and creamy fresh mozzarella and prosciutto adds saltiness, while the aromatic basil tops it with mild peppery flavor. Of course, you can substitute low-sodium ham or mortadella for the prosciutto. When you buy fresh basil, use the bigger leaves to chop and the smaller leaves for garnish.
It is important to chill the melon, peach, prosciutto and cheese first. The arugula serves as a bed for the other ingredients, so it is not placed on the platter until ready to serve. Using a melon baller, cut the melon and refrigerate it until you are ready to assemble the salad. Then when you start making the salad, cut the strips of prosciutto and roll it. After that, tuck it in between the other ingredients.
What I love about this salad is the contrasts of flavors (the sweet and salty) and the textures. You can’t beat the short time it takes to make it. So give it a try!
Peach and Melon Salad with Prosciutto and Mozzarella
- ½ large ripe cantaloupe melon
- 1 firm ripe peach pitted, sliced into 8
- 2 cups (handfuls) baby arugula
- 4 chopped fresh basil leaves plus more for garnish
- 8 oz. fresh mozzarella ciliegine, small, drained
- olive oil
- kosher salt
- freshly ground pepper to taste
- 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.
- 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.