Ingredients
For the salad:
- 1 ripe cantaloupe, halved, seeded, and sliced into thin wedges
- 4 ounces thinly sliced prosciutto (about 8 slices)
- 2 large handfuls baby arugula
- 1 cup cucamelons, halved (or thinly sliced Persian cucumbers)
- 1 small shallot, finely sliced into rings
- ⅓ cup fresh basil leaves, torn
- 1 small handful fennel fronds, loosely torn
- 12 kalamata olives, halved lengthwise
For dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Flaky sea salt
- Pinch of red pepper flakes
Instructions
- Halve the cantaloupe and scoop out the seeds. Slice each half into thin wedges about ½ inch thick, then carefully cut the rind away from each wedge. The melon should smell fragrant and sweet as you cut into it — if it does not, let it ripen another day.
- Scatter the arugula across a large serving platter or wide shallow bowl. Arrange the melon wedges over the greens, tucking them in loosely rather than stacking. Drape the prosciutto in rippled sheets over and between the melon — you want it to look effortless, not flat.
- Scatter the halved cucamelons, sliced shallot, torn basil, fennel fronds, and olives across the top. Everything should look abundant and a little wild.
- Drizzle the olive oil generously over the entire salad, followed by the balsamic vinegar. Finish with a good pinch of flaky sea salt and a scattering of red pepper flakes. Toss very gently at the table, or let everyone serve themselves and toss their own portion. Serve immediately — the arugula wilts quickly once dressed.