Summer Melon, Prosciutto, and Arugula Salad
A fresh and elegant salad that pairs the sweetness of the melon with the salty flavors of prosciutto, on a bed of peppery arugula and mâche.
🛒 Ingredients
2 servings
- 1/2 Charentais melon, ripe (approximately 400g), cut into 2 cm cubes
- 2 mountain tomatoes (or beefsteak tomatoes), cut into quarters
- 50g of fresh mâche
- 50g of arugula
- 4 slices of high-quality prosciutto (Serrano or Parme), arranged in a chiffonade
- 3 tablespoons of extra-virgin olive oil
- Freshly ground black pepper
- A pinch of fleur de sel
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🎬 Original video
Directions
- 1
Prepare all the ingredients: gently wash and dry the mâche and arugula, peel and de-seed the melon, and cut it into regular 2 cm cubes, and cut the tomatoes into generous quarters.
- 2
Arrange the mâche and arugula mixture as a generous base in a large serving platter or individual shallow bowls.
- 3
Distribute the melon cubes and tomato quarters harmoniously on the green leaves, alternating colors for an appealing visual effect.
- 4
Place the prosciutto slices, folded in a chiffonade, on top of the salad, forming small airy nests to preserve their lightness.
- 5
Season with a generous drizzle of extra-virgin olive oil, followed by a few turns of freshly ground black pepper and a pinch of fleur de sel.
- 6
Mix very gently to avoid crushing the ingredients, or serve without mixing to preserve the presentation. Serve immediately and enjoy!
💡 Chef's Tip
The secret to a successful melon-prosciutto salad lies in the quality and ripeness of the melon: press the opposite side of the stem – it should yield slightly to the touch and release a strong sweet aroma. Remove the prosciutto from the refrigerator 10 minutes before serving to allow it to express its full flavors, and add a few fresh basil leaves or a touch of reduced balsamic vinegar for an extra note.
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