Arugula, Cantaloupe, Tomato & Prosciutto Crisp Salad
Peppery arugula with sweet cantaloupe, tomatoes, mozzarella, and prosciutto crisps; prosecco‑honey vinaigrette.
"Sweet, salty, creamy, and fresh — this arugula and cantaloupe salad with Prosecco vinaigrette is pure Italian perfection!" - Alexia
Ingredients
- Fresh arugula
- Cantaloupe (cut into 1/2-inch cubes)
- Grape tomatoes (whole)
- Yellow heirloom tomatoes (halved)
- Small buffalo mozzarella balls
- Parma prosciutto (thinly sliced, baked until crispy)
- Shaved Parmigiano Reggiano cheese
- Sea salt (to taste)
- Cracked black pepper (to taste)
- 1 teaspoon honey
- 1/2 cup Pastene extra virgin olive oil
- 1/4 cup Pastene Prosecco wine vinegar
- Cooking spray
Instructions
Make the Prosciutto Crisps
Preheat your oven to 400°F and spray a cookie sheet with cooking spray. Lay out thinly sliced Parma prosciutto without overlapping. Roast for about 10 minutes until crispy and golden, similar to bacon. Remove with a spatula and set aside to cool.
Prepare the Salad
In a large bowl, combine fresh arugula, cubed cantaloupe, grape tomatoes, and halved yellow heirloom tomatoes. Toss gently to mix the ingredients evenly.
Make the Prosecco Vinaigrette
In a small jar or bowl, combine 1 teaspoon honey, 1 teaspoon salt, plenty of cracked black pepper, 1/2 cup Pastene extra virgin olive oil, and 1/4 cup Pastene Prosecco wine vinegar. Whisk or shake until emulsified.
Assemble and Finish
Drizzle the vinaigrette over the salad and toss gently to coat. Top with buffalo mozzarella balls, crumbled prosciutto crisps, and shaved Parmigiano Reggiano cheese. Serve immediately for maximum freshness and texture.