Directions
1. Cut the cantaloupe in half from stem to stem and scoop out the seeds with a spoon.
2. Cut each half into quarters and carefully slice away the rind. Cut each peeled quarter
lengthwise into 1-inch strips, then cut crosswise into 1-inch cubes.
3. Place the cantaloupe in a large serving bowl.
4. Tear the prosciutto into bite-sized pieces and sprinkle over the cantaloupe.
5. Thinly slice or tear the fresh mint leaves and layer over prosciutto.
6. Drizzle olive oil over the salad.
7. Finish with a light sprinkle of flaky sea salt, to taste.
8. Serve immediately, or refrigerate for 15–20 minutes before serving for an extra-
refreshing integrated flavor.

Optional Additions
Customize your salad with any of the following additional ingredients:
Burrata – Tear one 8-ounce ball into pieces and nestle throughout the salad for a creamy,
luxurious addition.
Fresh Mozzarella Pearls – A lighter alternative to burrata that pairs beautifully with the
sweet melon.
Pistachios – Crush ¼ cup of pistachios and sprinkle over the top for an added buttery
crunch and beautiful color.
Baby Arugula – layer bottom of the serving bowl with 1–2 cups of arugula for a peppery
bite and a heartier salad.
Balsamic Glaze – Drizzle lightly just before serving for a touch of sweetness and acidity.
Hot Honey – A light drizzle adds subtle heat that complements the salty prosciutto.