- 2 oranges
- 1/2 honeydew melon, peeled, seeded, and sliced
- 4 ounces cherry tomatoes, halved
- 1/2 cup pitted black olives
- 1/2 small cucumber, diced
- 4 scallions, thinly sliced
- 6 (1/2 ounce) slices prosciutto, trimmed of all fat and cut into strips
- 2/3 cup drained feta cheese, roughly broken into pieces
- Orange and Basil Dressing
- 1/2 teaspoon grated orange zest
- 1/4 cup orange juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon toasted sesame oil
- 6 leaves fresh basil, shredded
- Salt and fresh-ground pepper
- Make the dressing first. Mix the orange zest and juice with the olive oil, sesame oil, and basil in a large salad bowl. Season with salt and pepper to taste.
- Cut the peel and pith away from the oranges with a sharp knife. Holding them over the salad bowl to catch the juice, cut between the membranes to release the orange segments. Add the segments to the bowl.
- Add the melon, tomatoes, olives, cucumber, scallions, and prosciutto. Toss until the ingredients are well blended and coated in dressing. Sprinkle the feta cheese over the top and serve.