Summer Melon Salad With Prosciutto & Mint Basil Pesto

Name: Summer Melon Salad With Prosciutto & Mint Basil Pesto
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 cup fresh mint leaves; 1 cup fresh basil leaves; 1/4 cup toasted nuts (walnuts, pine nuts, cashews); 1/3 cup grated Parmesan cheese; 2 garlic cloves; juice of 1/2 lemon; pinch of salt; pinch of pepper; 1/2 cup olive oil, plus more if needed; 5 oz bag of arugula; 6 cups watermelon, cut into 1” cubes or balled; 5 cups cantaloupe, cut into 1" cubes or balled (about 1 medium melon); 4 oz. prosciutto, torn into pieces; 4 oz. Gorgonzola cheese crumbles; balsamic glaze, for drizzling

by Wine a Little Cook a Lot

8 Servings

30 min

Summer melon salad with prosciutto, mint-basil pesto, Gorgonzola cheese and arugula is drizzled with balsamic glaze for a refreshingly easy summer side dish! There’s nothing more refreshing than a light summer salad on a hot & humid day. Aside from the juicy sweetness from the melons, the arugula has a slight peppery-bitterness and perfect crunch to it and the Gorgonzola adds a creamy saltiness that pairs perfectly with the prosciutto. Then the quick basil and mint pesto make it super refreshing and the balsamic brings it all together. Sweet, salty, creamy, tangy and a little crunch=the perfect summer salad combination! Enjoy with a glass of wine, a chunk of bread or just by itself

Summer Melon Salad With Prosciutto & Mint Basil Pesto

You can do it! Saved to your recipes

Recipe details

Yield 8 Servings
Time spent: Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

MINT BASIL PESTO

1 cup fresh mint leaves
1 cup fresh basil leaves
1/4 cup toasted nuts (walnuts, pine nuts, cashews)
1/3 cup grated Parmesan cheese
2 garlic cloves
juice of 1/2 lemon
pinch of salt
pinch of pepper
1/2 cup olive oil, plus more if needed

SUMMER MELON SALAD

5 oz bag of arugula
6 cups watermelon, cut into 1” cubes or balled
5 cups cantaloupe, cut into 1" cubes or balled (about 1 medium melon)
4 oz. prosciutto, torn into pieces
4 oz. Gorgonzola cheese crumbles
balsamic glaze, for drizzling

Instructions

FOR THE MINT-BASIL PESTO:

Combine all pesto ingredients except olive oil in a food processor. Pulse until combined.
Slowly stream in olive oil until smooth. Add more if pesto seems too thick.
Store in a airtight container or sealed jar (you will have leftover)

FOR THE SUMMER MELON SALAD:

Spread arugula onto a large serving platter. Top with melon, prosciutto and Gorgonzola cheese.
Dollop spoonfuls of the pesto all over the salad (about 1/3 cup).
Drizzle with balsamic glaze and serve immediately.

Tips

*To make ahead, prepare everything and wait to assemble until ready to serve to avoid arugula from getting wilted.
*You will have pesto leftover which can be stored in the refrigerator for up to 5 days.