This refreshing summer salad with prosciutto and cantaloupe is inspired by the classic Italian appetizer "Prosciutto e Melone", prosciutto wrapped melon slices. It is prepared in no time and is a great light summer lunch, starter or side salad for a BBQ.
I love the fruity and sweet flavors of melon mixed with the saltiness of the prosciutto. In combination with a fresh mix of greens, tomatoes, cucumber and a basic balsamic and olive oil dressing, this salad is one of my all time favorite summer salads. You can serve it as a stand-alone meal or to accompany mains such as pasta or meat dishes. Check out my Main Courses and Pasta Recipes for more inspiration. The ultimate summer dinner pairing for me is this Melon and Prosciutto Salad with Oven Baked Feta.
Here's what you need
These are the ingredients you will need to make this sweet tangy salad with cantaloupe and prosciutto. Detailed measurements can be found on the bottom of the page in the recipe card 👇.
Melon - I prefer Cantaloupe because of it's sweet and rich flavour but also it also for it's color! You can use Honeydew melon or Galia, which is a mix between Cantaloupe and Honeydew melon as an alternative. Important is that the melon is ripe and rich in flavour. I never used watermelon but it could work as well.
Italian Prosciutto is a dry-cured and thinly sliced ham. I like Proscuitto di Parma, but there are multiple different options. Check out the cold cuts section in your local grocery store and find one you like. Spanish Jamón, such as Serrano ham would taste just as good! Easily VEGAN or VEGETARIAN! - Use aged parmesan or mozzarella to make this salad vegetarian. For a vegan salad, simply leave out the prosciutto or cheese.
Lettuce Mix - Buy what's fresh! I used a mix of spinach, arugula and green leaf lettuce but you can mix whatever you like, red leaf lettuce, Radicchio, Frisée, Dandelion and many more. If you opt for a bitter green such as Frisée or Radicchio, combine it with more neutral lettuce like green leaf, Boston or Romaine for a balanced mix.
Cucumbers can absorb pesticides in large amounts and their skin may be covered with wax. That is why I try to buy organic cucumbers, wash them well and always peel them prior to consumption. You can substitute cucumbers with other veggies such as bell peppers or leave them out entirely.
Tomatoes - Buy what is fresh and ripe. I used yellow and red cherry tomatoes but you can also use Roma Tomatoes, Heirloom or Vine Tomatoes.
Olive Oil - use a good quality extra virgin olive oil or other quality salad oil, like grapeseed oil or walnut oil.
Balsamic Vinegar - a good quality balsamic vinegar should be balanced in sugar and acid and is a great vinegar for salads since it has a rich flavor. You can also opt for a raspberry, red wine or white balsamic vinegar.
How to make the Salad
The preparation of this salad should not take longer than roughly 15 minutes. Perfect to prepare during lunch break!
- Take the prosciutto out of the fridge so it can adjust to room temperature.
- Start with removing the stem and the outside leafs of the green leaf lettuce head. Next, chop the remaining inside leafs, give them into a strainer and wash them thoroughly with cold or at maximum lukewarm water. Never wash salad with hot water or the leafs will wilt. Let the leafs drip off for a few minutes
- Remove wilted leafs from the arugula and spinach mix and also wash them using a strainer. Let the leafs drip off before use.
- Cut the cantaloupe in half. Remove the seeds by scraping them out of the centre with a tablespoon. Next cut the melon in slices, cut off the peel and chop the cantaloupe in bite sized pieces. Set the melon aside.
- Wash the cucumber throughly and remove the skin. Slice the peeled cucumber. You can cut the cucumber in half or quarters horizontally before you slice it, if you prefer smaller pieces.
- Wash the tomatoes. If you use cherry tomatoes, simply cut them in half and remove the stem. Should you opt for a larger type of tomato, chop them in bite sized pieces according to your liking.
Add Balsamic Vinegar Add Olive Oil
- Mix the chopped and washed green leaf lettuce with the arugula spinach mix in a large bowl.
- Add the balsamic vinegar and olive oil, as well as the tomatoes and cucumbers and mix all ingredients well.
- Arrange the salad on a large serving plate or on separate plates and top it with the melon pieces and slices of prosciutto. Since the prosciutto is salty, I usually don't add any salt to the salad.
See guidelines at USDA.gov for instructions on safe handling of fresh ingredients.
Storage
The salad should be prepared and eaten fresh. Once the fresh ingredients are mixed with the dressing, the salad will not last long. If you would like to prepare this salad in advance, store all the washed and chopped ingredients in separate sealed containers in the fridge.
Prior to serving, mix all ingredients according to step 8 and 9 and serve fresh! These ingredients do not freeze well.
Melon and Prosciutto Salad
Ingredients
- ½ Cantaloupe (peeled and chopped)
- 170 g prosciutto
- 1 head green leaf lettuce (or other lettuce)
- 100 g arugula and spinach mix (or other greens)
- 1 English cucumber
- 300 g cherry tomatoes (more or less)
- 4 tablespoon olive oil
- 4 tablespoon balsamic vinegar (more or less according to your liking and acidity level)
Instructions
- Take the prosciutto out of the fridge so it can adjust to room temperature.
- Start with removing the stem and the outside leafs of the green leaf lettuce head. Next, chop the remaining inside leafs, give them into a strainer and wash them thoroughly with cold or at maximum lukewarm water. Never wash salad with hot water or the leafs will wilt. Let the leafs drip off for a few minutes
- Remove wilted leafs from the arugula and spinach mix and also wash them using a strainer. Let the leafs drip off before use.
- Cut the cantaloupe in half. Remove the seeds by scraping them out of the centre with a tablespoon. Next cut the melon in slices, cut off the peel and chop the cantaloupe in bite sized pieces. Set the melon aside.
- Wash the cucumber throughly and remove the skin. Slice the peeled cucumber. You can cut the cucumber in half or quarters horizontally before you slice it, if you prefer smaller pieces.
- Wash the tomatoes. If you use cherry tomatoes, simply cut them in half and remove the stem. Should you opt for a larger type of tomato, chop them in bite sized pieces according to your liking.
- Mix the chopped and washed green leaf lettuce with arugula and spinach in a large bowl.
- Add the balsamic vinegar and olive oil, as well as the tomatoes and cucumbers and mix all ingredients well.
- Arrange the dressing coated salad on a large serving plate or on separate plates and add the melon pieces and slices of prosciutto on top. Since the prosciutto is salty, I usually don't add any salt to the salad.
Katie Youngs
I love this spin on the classic prosciutto wrapped melon slices. This is so much more filling and satisfying.
Jill
Perfect for the summer!
Lindsay
This is so perfect for summer potlucks!
Sondra Barker
Such a refreshing salad! Perfect for summer!
Emily
This salad sounds so refreshing, I love arugula and spinach together!!