Arugula melon summer salad with prosciutto, Gorgonzola, and balsamic mint-basil dressing is a light and healthy cold summer salad recipe.
There’s nothing more refreshing than a cold summer salad on a hot & humid day.
You know those kind of summer days I’m talking about…those days you can feel the humidity surrounding you like an un-wanted blanket. When you have sweat dripping down in places you didn’t even know could sweat?!
…How many more days until Fall again???
This healthy summer salad is made with chunks of cantaloupe, honeydew and watermelon that’s tossed with arugula and a fresh mint-basil balsamic dressing, then topped with gorgonzola and prosciutto.
I’m pretty sure this is summer deliciously packed in salad-form.
For this melon salad I like using a mix of honeydew, watermelon and cantaloupe. Yes, they’re all melon, but they all have their own sweet & juicy flavors and I love the vibrant colors together.
You don’t have to use all 3 but definitely use at least 2 different kinds of melon in your salad.
Trust me, it’s all about the melons baby ;). (P.S. totally don’t mean for that to sound dirty!!!)
You can buy your melon already pre-cubed or if you’re cutting it yourself you can use a handy melon baller to make life a little easier too. I got mine cheap on amazon.
(We don’t need you all sweaty in the kitchen trying to wrangle down a huge 8lb. watermelon or anything).
The melon baller is mucchhhh easier, but I have to say it does leave you with a good amount of melon leftover.
If you’re worried about being wasteful you can freeze the melon for margaritas or a cantaloupe sorbet
Aside from the juicy sweetness from the melon, the arugula has a slight peppery-bitterness to it and the Gorgonzola adds a tangy saltiness that pairs perfectly with the prosciutto.
The basil and mint make it super refreshing and the balsamic brings out the delicious flavors in the melon.
Sweet, salty, creamy, tangy and a little crunch=the perfect summer salad combination
If you’re not a Gorgonzola fan you can substitute with:
- Goat Cheese
- Fresh Mozzarella Balls
The dressing for our arugula melon salad is simply made with:
- Lemon Zest
- Fresh Mint
- Fresh Basil
- Salt & Pepper
John is a UPS delivery man, and a cute one at that (RELAX ladies he’s taken J). Hot days like this he’s exhausted, sweaty and overheated by the time he gets home at night which means he’s usually got no appetite.
This melon salad with prosciutto makes the perfect dinner because it’s light and refreshing, especially on brutally hot days when you just don’t feel like eating.
This summer salad has BBQ written all over it-it’s perfect for a crowd and quick and easy to make!
I suggest waiting to add the arugula and dressing until you’re ready to serve the salad so it doesn’t wilt. (The melon holds a lot of water so we don’t want you walking into your party with soggy salad)
What to serve with Arugula Melon Summer Salad with Prosciutto:
- Crusty Italian Bread-optional but highly suggested 🙂
- Grilled BBQ Bourbon Apricot Chicken
- Grilled Steak Kabobs
- Grilled Salmon
Some other delicious summer recipes try:
- Triple Berry Custard Pie with Crumb Topping
- Creamy Summer Corn Chowder
- Pesto Quinoa with Grilled Peaches
Arugula Melon Summer Salad with Prosciutto
Basil Mint Balsamic Dressing
- ½ cup Fresh Mint Leaves roughly chopped
- ½ cup Fresh Basil Leaves roughly chopped
- ¼ cup Balsamic
- Zest of ½ Lemon
- 1 tbsp Honey
- Pinch of Salt
- Pinch of Pepper
Summer Melon Salad
- 4 cups Melon cut into 1” cubes or balled (watermelon, honeydew, cantaloupe)
- 6 cups Arugula
- 8 oz. Prosciutto rolled
- 8 oz. Gorgonzola crumbles
- Crusty Italian Bread for serving
- For the dressing: combine mint, basil, balsamic, lemon zest, honey, salt and pepper in a measuring cup or small bowl. Set
- Add melon to a large bowl, toss with arugula. Add prosciutto and Gorgonzola. Drizzle dressing on top and toss to coat.
- Serve immediately with slices of bread.