This prosciutto melon salad has a ton of delicious flavors and colors, making this a great fourth of July appetizer that also feeds a ton of people!
Slice the melon halves into crescent shapes, no more than 1/2” thick.
Remove the skin from the melons once you have sliced them (it’s easier this way).
Place the melon slices on a large platter, arranging them with the bocconcini and prosciutto.
Just before serving, sprinkle the platter with sea salt. Drizzle with Colavita Balsamic glaze and Colavita Olive Oil.