Cantaloupe is tasting so flavor-packed right now.

I can’t say I’ve always beeb a cantaloupe fan, but I think I am now. Especially after this melon salad, it’s all I can think about and now this cantaloupe and prosciutto arugula salad… it’s safe to say I am indeed in love.

This is the kind of salad you serve on your dinner or patio table, with candles lit, sun is setting and there’s a chilled bottle of white wine, garlic bread and your with close friends and family. At least in my head it is. I ate this sitting with my legs crossed on my front porch. But hey we all dream. Cantaloupe and Prosciutto Arugula Salad is dependable as a light lunch or as a starter to your meal. It’s savory as a side to grilled salmon, chicken or shrimp and scallops. And WINE.

Your summer needs this salad.

For this Cantaloupe and Prosciutto Caprese Arugula Salad Gather:

baby arugula –pre-washed
short champagne vinaigrette
cantaloupe
8 ounces of “cherry size” fresh mozzarella balls (drained)
2 ounces prosciutto
fresh basil leaves
balsamic glaze (kitchen-made or store bought)
kosher salt
freshly ground black pepper

What I think you’ll love most about this salad more is that it’s simple to throw together.

Whisk a tablespoon of champagne vinegar, with a pinch of salt and pepper while pouring in a tablespoon of olive oil.

Drizzle enough of the dressing to coat the arugula lightly.

All that’s left to do is arrange the lightly dressed arugula onto a platter and top with cantaloupe, torn pieces of prosciutto and the balls of mozzarella. Garnish with a fresh basil leaves, freshly ground black pepper and a drizzle of balsamic glaze.

It’s subtly sweet, salty and peppery and bursting with so many fresh flavors!