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Melon, raw ham, mozzarella and arugula


  • 1 ripe Cavaillon melon

  • A cup of small balls of mozzarella di Bufala, salted and peppered

  • 8 thin slices of Bayonne cured ham

  • 4 handfuls of washed arugula

  • Extra vierge olive oil

  • lemon juice

  • Balsamic vinegar

  • Salt and pepper


Cut the melon in half, remove the seeds and cut the melon into quarters. In a salad bowl, place the arugula, season with a drizzle of olive oil and a balsamic vinegar. Season with salt and pepper and mix the salade quickly by using your hands.

In a large serving dish, place the arugula, the melon quarters, the previously salted and peppered mozzarella balls, the raw ham slices and top with a few drops of balsamic vinegar and lemon juice. Serve with some warm toast.



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