• 1/ 2 watermelon, balled
• 1/ 2 honeydew, balled
• 1/ 2 cantaloupe, balled
• 6 ounces baby bocconcini
• 3 ounces Prosciutto
• 3 ounces arugula
• Fresh basil leaves, finely chopped
• Fresh mint leaves
• Salt and pepper
• Olive oil, to taste

Method

• Step 1

  Use a melon baller to scoop out the melon balls from the fruit. It’s a rustic salad so this doesn’t have to be perfect.

• Step 2

  To assemble: Place fruit, bocconcini and arugula in a serving tray. Place pieces of fresh prosciutto over the top and scattered basil and mint all over the salad.

• Step 3

  Drizzle with a little olive oil and season with salt and pepper. Serve immediately. Enjoy!