20 min
20 min
4 to 6 servings


  • 8-ounces fresh arugula, rinsed and spun dry
  • 1/4 cup olive oil, or as needed
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
  • 6 to 8 thin slices prosciutto, torn into bite-size pieces


In a medium bowl toss the arugula with 2 tablespoons of the olive oil, salt, and pepper. Taste and adjust the seasoning, adding more olive oil as needed to lightly coat the arugula.

Arrange the cantaloupe wedges on a large serving plate, top with the prosciutto and then the dressed arugula salad.

Serve immediately.

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