Melon, Prosciutto & Mozzarella Salad With Mint Vinaigrette

May 10, 2023May 10, 20230 15

Refreshing and satisfying, Melon, Prosciutto & Mozzarella Salad With Mint Vinaigrette

by The Chefin Salad

Prep

10 min

Cook

0 min

Ready In

10 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

310

Sugar

16g

Fat

23g

Melon, Prosciutto & Mozzarella Salad With Mint Vinaigrette is a refreshing and satisfying summer salad that is perfect for a light lunch or side dish. The sweet melon is complemented by the salty prosciutto and creamy mozzarella, while the mint vinaigrette adds a burst of flavor and freshness. This salad is easy to prepare and can be ready in just a few minutes, making it a great choice for a quick weekday meal. Serve it alongside grilled chicken or fish for a complete and satisfying meal.

Instructions

1.	Slice the melon in half and remove the seeds. Remove the flesh of the melon with a melon baller and place into a large mixing bowl.
2.	Cut the mozzarella cheese into small cubes and add to the bowl.
3.	Lay the prosciutto slices onto a cutting board and slice into thin strips. Add to the bowl.
4.	In a small mixing bowl, whisk together the cider vinegar, olive oil, superfine sugar, and Dijon mustard.
5.	Pour the vinaigrette over the melon, mozzarella, and prosciutto. Toss gently to combine.
6.	Sprinkle the finely chopped mint over the top of the salad and serve immediately.

PROS

This salad is light and flavorful, perfect for a summer day.

The combination of sweet melon, salty prosciutto, and creamy mozzarella makes for a delicious flavor profile.

CONS

This salad is relatively high in fat due to the use of prosciutto and mozzarella cheese.

It may not be suitable for those with dietary restrictions such as lactose intolerance or a low-fat diet.

HEALTH & BENEFITS

This salad is a good source of vitamin C, which can boost your immune system and help maintain healthy skin.
The use of mint in the vinaigrette can aid in digestion and help with bad breath.

	1 honeydew melon
	6 ounces mozzarella cheese
	6 slices prosciutto
	2 tablespoons cider vinegar
	6 tablespoons olive oil
	1 teaspoon superfine sugar
	1 teaspoon Dijon mustard
	2 tablespoons mint , finely chopped