Cantaloupe, Prosciutto, and Arugula Salad

Cantaloupe, Prosciutto Arugula Salad

I had this salad for the first time at a Farm to Table outdoor dining experience. It blew my mind that I had to create my take on the recipe. I hope you enjoy!
Prep Time 8 mins
Course Salad
Servings 6


  • 8 oz fresh arugula
  • 1/2 cantaloupe halved, seeded, peeled and cut into thin wedges
  • 1/2 cup red onion thinly sliced
  • 6-8 thin slices prosciutto torn into bite size pieces


  • 1/4 cup apple cider vinegar
  • 1 TBSP minced shallot
  • 1/2 tsp minced garlic
  • 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/2 cup olive or avocado oil


Make the dressing

  • In a mixing bowl, whisk together vinegar, shallots, garlic, mustard, salt and pepper.
  • Add the oil in a slow, steady stream until well incorporated.
  • Add in herbs and set aside while you prepare salad.

Make the salad

  • In a large bowl, combine the arugula , cantaloupe and red onion.
  • Drizzle in ΒΌ cup of the vinaigrette and toss to combine. Add more dressing depending on your preference.
  • Add in the prosciutto and lightly toss.
Keyword easy, fresh, Paleo, quick

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