Breastfeeding Friendly Classic Prosciutto Melon Salad
Total time15 min
Prep time15 min
Cook time0 min
4.5(28)
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Learn more →Ingredients
4 servings
- ½ medium cantaloupe (about 3 cups cubed or balled)
- ½ medium honeydew melon (about 2 cups cubed or balled)
- 4 oz prosciutto, thinly sliced
- 4 oz fresh mozzarella, torn into bite-sized pieces
- ¼ cup fresh basil leaves, torn
- 1 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze
- 1 tsp honey
- ¼ tsp flaky sea salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Arrange the cantaloupe and honeydew pieces across a large serving platter or shallow bowl in a single, loosely scattered layer.
- 2
Drape the prosciutto slices over and around the melon, folding or ruffling each slice loosely so it sits in soft folds rather than lying flat.
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