I layered silky prosciutto, juicy melon and peppery arugula with a sharp balsamic vinaigrette in my Melon And Prosciutto Salad, and one unexpected ingredient ties it all together.

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I love how a few simple things can flip a meal into something a little wild. Imagine sweet cantaloupe wrapped by paper thin prosciutto, tossed with greens or left to shine on its own.

It’s the kind of Melon And Prosciutto Salad that makes people ask where you learned to do that, like you stole a summer secret. I’ve always kept a small stash of these flavors for last minute guests, and honestly some of my best Prosciutto Salad Recipes started as accidental plate experiments.

If you like contrast, texture and a little show off flair, this will make you smile.

Ingredients

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Cantaloupe: juicy melon giving sweetness and vitamin A, C plus fiber balances salty prosciutto.
Prosciutto: thin cured pork rich in protein and umami, salty adds savory depth to salad.
Fresh mozzarella: creamy bocconcini, mild protein and calcium, soft texture contrasts melon crispness.
Arugula: peppery greens with vitamin K, low calories gives peppery bite and leafy freshness.
Balsamic vinegar: tangy sweet acidity, small amount brightens flavors and adds subtle sweetness.
Extra virgin olive oil: healthy fats silky mouthfeel helps carry dressing flavors across salad.
Basil: bright herbal notes fresh aroma adds color and fragrant lift to each bite.

Ingredient Quantities

1 small ripe cantaloupe (about 4 cups, cubed or balled)

8 oz prosciutto, thinly sliced (about 8 to 10 slices)

4 cups arugula or mixed salad greens

8 oz fresh mozzarella balls (bocconcini), halved or torn

1/4 cup fresh basil leaves, loosly packed

2 tbsp toasted pine nuts (optional)

3 tbsp extra virgin olive oil

1 tbsp aged balsamic vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup

1/4 tsp kosher salt plus more for finishing

1/4 tsp freshly ground black pepper

Flaky sea salt for finishing (optional)

How to Make this

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1. Cut cantaloupe in half, scoop out seeds and cube or ball it until you have about 4 cups, put in fridge to chill for 10 minutes if you like it colder.

2. Toast 2 tbsp pine nuts in a dry skillet over medium heat, shake the pan often, when they’re golden (1 to 3 minutes) remove to a plate so they don’t keep cooking.

3. Make the vinaigrette: whisk together 3 tbsp extra virgin olive oil, 1 tbsp aged balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper until emulsified; taste and adjust salt or sweetness.

4. Tear or roll 8 to 10 slices of prosciutto into bite sized pieces, halve or tear 8 oz bocconcini, loosely pack and tear about 1/4 cup basil leaves.

5. Put 4 cups arugula or mixed greens in a large bowl, drizzle about half the vinaigrette over them and toss gently so the leaves are lightly coated, don’t drown the greens.

6. Add the chilled cantaloupe, most of the mozzarella and most of the prosciutto to the greens, fold gently to combine so you don’t mash the melon or cheese.

7. Transfer the salad to a serving platter or divide among plates, arrange remaining prosciutto on top, scatter the torn basil and the toasted pine nuts over everything.

8. Finish with a few pinches of flaky sea salt and an extra crack of black pepper, drizzle any leftover vinaigrette if needed, but less is more.

9. Serve immediately at once, or let it rest in the fridge for 10 minutes to meld flavors; if your melon is super sweet skip the honey in the dressing next time.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Melon baller or large spoon for scooping, plus a paring knife for cubing
4. Dry skillet for toasting pine nuts
5. Large mixing bowl
6. Small bowl and whisk or fork (or a jar with lid to shake the vinaigrette)
7. Measuring spoons and tablespoon
8. Salad servers or tongs and a serving platter or plates

FAQ

Q: How do I pick a ripe cantaloupe for this salad? A: Smell the stem end, it should smell sweet and fruity. The melon should feel slightly heavy for its size and give a tiny bit when pressed, not be soft or have dark spots. A sweet cantaloupe makes the whole salad sing.

Q: Can I make the salad ahead of time? A: Kinda, but do some parts ahead. Make the vinaigrette and chill it, cube the melon and drain it, and tear the mozzarella. Keep the prosciutto and greens separate until right before serving so nothing gets soggy. Once fully dressed the salad is best within a few hours.

Q: How do I stop the melon from making the salad watery? A: Let the melon drain in a colander for 10 minutes and pat dry with paper towels. Don’t dress the salad until right before serving, and add the mozzarella and prosciutto last.

Q: Any good swaps if I dont have prosciutto or pine nuts? A: Try thinly sliced smoked salmon or prosciutto cotto if you want less salt. For vegetarian, use grilled halloumi or marinated roasted beets. Swap pine nuts with toasted almonds or walnuts, they still add crunch.

Q: Can I use other melons or greens? A: Yes. Honeydew or seedless watermelon work great. For greens use arugula for peppery bite or mixed baby greens if you want something milder. Adjust the dressing if the melon is very sweet.

Q: Want the dressing sweeter or tangier, how do I tweak it? A: For more tang add another teaspoon or two of aged balsamic or a squeeze of lemon. For sweeter add a bit more honey or maple syrup. Taste as you go and whisk until it tastes balanced to you.

Prosciutto & Melon Salad With Balsamic Vinaigrette Recipe Substitutions and Variations

Prosciutto: Serrano or jamon serrano will give the same salty cured kick, or if you’re skipping pork try thinly sliced smoked turkey or roasted turkey breast.
Cantaloupe: Honeydew keeps the mellow sweetness, or use ripe peaches or mango for a juicier, sweeter bite.
Fresh mozzarella (bocconcini): Burrata for extra creaminess, or crumble feta or soft goat cheese if you want more tang and salt.
Aged balsamic vinegar: Regular balsamic with a drizzle of honey works, or swap for sherry vinegar or red wine vinegar plus a little honey or maple syrup.

Pro Tips

1) Pick the melon by smell not just color, it should smell sweet at the stem and still be a little firm so it holds shape. If your cantaloupe turns out extra sweet skip the honey in the dressing next time or add a tiny squeeze of lemon to cut the cloying sweetness, dont be afraid to tweak it.

2) Toast the pine nuts but watch them like a hawk, they go from perfect to burned in seconds. Once theyre golden dump them on a plate to stop the carryover cooking, this keeps them crunchy and fragrant.

3) Dry the bocconcini well on paper towels and tear by hand instead of slicing, it looks more rustic and wont smoosh the melon. Reserve some whole pieces for the top so the salad looks like you actually cared.

4) Emulsify the dressing really well in a jar or whisk, taste and adjust salt or acid before you toss. Dress the greens lightly, then add melon and prosciutto last so nothing gets soggy, and finish with flaky sea salt right before serving for the best contrast.

Prosciutto & Melon Salad With Balsamic Vinaigrette Recipe

Recipe by Bob Jones

0.0 from 0 votes

I layered silky prosciutto, juicy melon and peppery arugula with a sharp balsamic vinaigrette in my Melon And Prosciutto Salad, and one unexpected ingredient ties it all together.

Servings

servings

Calories

519

kcal

Equipment: 1. Cutting board
2. Chef’s knife
3. Melon baller or large spoon for scooping, plus a paring knife for cubing
4. Dry skillet for toasting pine nuts
5. Large mixing bowl
6. Small bowl and whisk or fork (or a jar with lid to shake the vinaigrette)
7. Measuring spoons and tablespoon
8. Salad servers or tongs and a serving platter or plates

Ingredients

1 small ripe cantaloupe (about 4 cups, cubed or balled)
8 oz prosciutto, thinly sliced (about 8 to 10 slices)
4 cups arugula or mixed salad greens
8 oz fresh mozzarella balls (bocconcini), halved or torn
1/4 cup fresh basil leaves, loosly packed
2 tbsp toasted pine nuts (optional)
3 tbsp extra virgin olive oil
1 tbsp aged balsamic vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
1/4 tsp kosher salt plus more for finishing
1/4 tsp freshly ground black pepper
Flaky sea salt for finishing (optional)

Directions

Cut cantaloupe in half, scoop out seeds and cube or ball it until you have about 4 cups, put in fridge to chill for 10 minutes if you like it colder.
Toast 2 tbsp pine nuts in a dry skillet over medium heat, shake the pan often, when they’re golden (1 to 3 minutes) remove to a plate so they don’t keep cooking.
Make the vinaigrette: whisk together 3 tbsp extra virgin olive oil, 1 tbsp aged balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper until emulsified; taste and adjust salt or sweetness.
Tear or roll 8 to 10 slices of prosciutto into bite sized pieces, halve or tear 8 oz bocconcini, loosely pack and tear about 1/4 cup basil leaves.
Put 4 cups arugula or mixed greens in a large bowl, drizzle about half the vinaigrette over them and toss gently so the leaves are lightly coated, don’t drown the greens.
Add the chilled cantaloupe, most of the mozzarella and most of the prosciutto to the greens, fold gently to combine so you don’t mash the melon or cheese.
Transfer the salad to a serving platter or divide among plates, arrange remaining prosciutto on top, scatter the torn basil and the toasted pine nuts over everything.
Finish with a few pinches of flaky sea salt and an extra crack of black pepper, drizzle any leftover vinaigrette if needed, but less is more.
Serve immediately at once, or let it rest in the fridge for 10 minutes to meld flavors; if your melon is super sweet skip the honey in the dressing next time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.