Melon & Prosciutto Salad


Melon & Prosciutto Salad

You can find all the ingredients for this sweet & savory salad at our roadside stands… it’s the perfect addition to any summer barbeque or picnic!


  • 1/2 cantaloupe (cut into cubes or scooped in balls)
  • 1/2 lb of fresh arugula (or other salad greens)
  • 2-3 oz (or more) prosciutto
  • 1 fresh mozzarella ball (cut into small chunks)
  • 1 cup balsamic vinegar
  • Olive oil
  • Salt and pepper to taste


  1. Make a balsamic reduction by adding balsamic vinegar to a pot and bringing it to a boil on medium-high heat. Then, reduce the heat and simmer for 10-15 minutes or until thickened to liking. Use a metal spoon to check the consistency by dipping in to see how it is coated.
  2. For the salad, first lay down a bed of arugula (or any lettuce green of your choice). Drizzle with olive oil, salt, and pepper and toss until the greens are thoroughly coated.
  3. Arrange cantaloupe and mozzarella evenly on top of the arugula.
  4. Gently tear pieces of prosciutto and fold over salad.
  5. Drizzle balsamic reduction over the entire salad. (Save some on the side in case anyone wants to add more to their plate!).
  6. Serve with tongs.