Cantaloupe and Prosciutto Salad takes a classic appetizer combination and puts it on a bed of arugula with a caper/oregano dressing. YUM!Jump to Recipe
The first time I ever had cantaloupe and prosciutto together was at my friend Ginny’s house. I fell in love with it! The combination of sweet, fresh summer cantaloupe wrapped in salty, aged prosciutto was so simple, so satisfying. It was the perfect appetizer.
It gave me an idea for a salad. What if you put those two things on a bed of nutty arugula dressed in a caper/oregano dressing, and threw on some thinly sliced red onion? Um, yes. It works.
For AIP purposes, you’ll need to source prosciutto that is just pork and salt. And while we’re on the subject of prosciutto… if you are in the dark about the pronunciation of it, no shame! It’s an Italian word, so unless you grew up with the language or the beautiful ham stuff, you might not know. It sounds something like pro-SHOO-toe. (Italian speakers, please forgive my ungraceful pronunciation guide. As a former opera singer, I know how to say it, but how does one write a rolled R, a double dental consonant and an open O?)
You will need either a good blender or mini food processor to make the dressing. For mini food processors, I like this one because it comes in fun colors. (Mine is yellow!) I use it all the time to make dressings, sauces and my summer favorite, PESTO.
OK, enough of the blabbity-blab. Here’s the recipe. Enjoy it. Share it with friends. Happy summer! 🌸😊🌸
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