Melon and Prosciutto Salad | Summer Lunch
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10 min
Quick
Sezamo
O salată mediteraneană răcoritoare, perfectă pentru zilele călduroase de vară. Combinația dintre dulceața pepenelui galben copt, savoarea feliilor de prosciutto crudo, prospețimea bilelor de mozzarella și aroma busuiocului verde aduce savoarea Italiei direct în farfuria ta în doar 10 minute.
Preparation method
Ingredient preparation
Cut the melon in half, remove the seeds with a spoon, then peel off the skin and cut the flesh into medium cubes or scoop into spheres using a melon baller.
Drain the mozzarella well from the brine and tear it into small pieces. Gently tear the thin slices of prosciutto crudo into light strips.
Assembly and serving
Arrange a fresh bed of arugula on a large platter. Evenly distribute the sweet melon cubes, creamy mozzarella pieces, and prosciutto crudo strips.
Chef's tip
For an ultra-refreshing experience, keep the melon in the refrigerator for at least two hours before preparation.
You can add a handful of pine nuts or walnuts lightly toasted in a dry pan for an irresistible crunchy texture.
80 min
Quick
