Prosciutto and Melon Salad

Ingredients

• ½ lemon
• 500g bite-size pieces of cantaloupe, or honeydew or another melon
• 140g arugula
• 15 small basil leaves
• Kosher salt and black pepper
• 30ml extra-virgin olive oil, plus more for drizzling
• 115g small mozzarella balls, halved and at room temperature (or use fresh mozzarella torn into bite-size pieces)
• 8 slices prosciutto, cut in half

Instructions

1. Finely grate the zest of the lemon half over the melon pieces.
2. Place the arugula and basil in a large bowl or on a platter. Season with salt and pepper, drizzle with 15 ml oil and squeeze the lemon over. Toss gently, then arrange the melon, mozzarella and prosciutto on top. Season again and drizzle with the remaining 15 ml oil. Add a little more oil if too sharp or salt if dull. Serve immediately.