Today we are making an elevated summer side dish!  No offense to pasta and potato salad, we are equal opportunity summer side-lovers, but this salad has so many complex flavors that make it perfect to pair with beef or pork on the grill.  It would be great with lamb or as a meal by itself too!

We took this to a small backyard get-together a few weeks ago.  George made beef tenderloin on the Traeger and oh my, it was delicious!


3 Cups of Baby Arugula

1/2 of two different melons (I used a lemon drop and a cantaloupe)

2/3 of a package of pearl mozzarella

6 slices (2 ounces) of Proscuitto

2 tablespoons of lemon-infused olive oil (plain extra virgin olive oil will work too!)

3 tablespoons of balsamic reduction (reduce one cup of balsamic vinegar on the stove for 20 minutes)

Fresh basil for garnish

Fresh cracked black pepper


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