• 1/2 of a small ripe cantaloupe, seeds and rind removed, cut into rough 1-inch chunks
  • A few thin slices of prosciutto, torn into wide strips
  • 1 ball of fresh mozzarella, cut into six slices
  • About 4 ounces baby arugula
  • 1 tablespoon olive oil, plus more for serving
  • 1 teaspoon fresh lemon juice, plus more for serving
  • Sea salt
  • Freshly ground pepper
  • A small handful of fresh parsley leaves (optional)


  1. Divide the melon, prosciutto and mozzarella between two plates, arranging each item in its own little pile. Set aside.
  2. Put the arugula in a medium bowl. In a small cup, whisk together 1 tablespoon olive oil, 1 teaspoon lemon juice and a pinch of salt. Drizzle the dressing over the arugula and, using your hands, toss very gently. Put a handful of arugula on each plate, alongside the melon, prosciutto, and mozzarella.
  3. Sprinkle a bit of salt and pepper over the mozzarella. Splash a bit of lemon juice over the melon. Drizzle the melon and mozzarella with olive oil. Sprinkle a bit of parsley over the plates, if you like. Serve with crusty bread.