serves 4
1 cantaloupe, cut into slices and melon balled
6 oz. prosciutto, thinly sliced
1 cup baby arugula
1/4 cup feta cheese crumbles
2 tablespoons fresh basil, chopped plus sprigs for garnish
2 tablespoons Gil’s Basil Extra Virgin Olive Oil
1 teaspoon San Francisco Sea Salt
Arrange melon, prosciutto and arugula on a large platter. Sprinkle evenly with feta and basil. Finish salad by drizzling basil extra virgin olive oil and seasoning with San Francisco sea salt before serving.