Description
This cantaloupe and prosciutto salad is a must-have when it’s too hot to think but you still want something that looks like you tried. Salty prosciutto, sweet cantaloupe, a mess of arugula and basil, all tangled up and piled high. It’s finished with a watermelon vinaigrette that sounds fancy but isn’t, and some fried shallots because crunch is non-negotiable. You’ll make it once and then again and again until summer’s over.
Ingredients
Units
Scale
- 1/3 cup extra virgin olive oil
- 1 large shallot, thinly sliced
- salt + black pepper as needed
- 1/3 cup watermelon (this will be easier to measure once blended)
- 1 and 1/4 cup fresh basil, divided
- 2 tsp honey
- 1 tbsp champagne vinegar
- 2 cups loosely packed arugula
- 1/2 small cantaloupe, sliced into thin bite sized pieces
- 3 oz prosciutto, sliced into ribbons (I recommend dry-aged)
Instructions
- Fry the shallots: Line a small plate with paper towels and set aside. In a small skillet or saucepan, heat the olive oil over medium heat until hot (but not smoking). Add the shallots and cook, stirring occasionally, until golden and crispy – about 5 minutes. Use a slotted spoon to transfer them to the paper towel lined plate and season with salt. Pour the leftover shallot oil into a small mixing bowl and let it cool.
- Make the dressing: Add the watermelon to a blender (a bullet blender works great here) and blend until smooth. Measure out 1/3 cup of the juice and return it to the blender. Add 1/4 cup fresh basil and blend again until fully combined. Pour the basil-watermelon juice into the cooled shallots oil. Add the honey, champagne vinegar, 1/2 tsp salt, and a good crack of black pepper. Whisk everything together until it looks like a proper dressing.
- Toss the salad: Thinly slice the remaining 1 cup of basil and add it to a medium mixing bowl with the arugula. Drizzle in a bit of the dressing and use your hands to gently massage it into the greens.
- Assemble: Layer the cantaloupe slices along the bottom of a large, rimmed plate. Scatter the prosciutto ribbons on top. Next, pile the dressed arugula and basil right in the center, then scatter the fried shallots over everything. Serve with the remaining dressing on the side. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salads
- Method: Stovetop