Melon and Prosciutto Salad
Published on July 24, 2024
Quick Summary
Melon and Prosciutto Salad- arugula topped with honeydew, cantaloupe, fresh mozzarella, prosciutto, fresh herbs, and a drizzle of olive oil and balsamic. This fresh and simple salad is pretty to serve and delicious to eat!
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Pin ItI love a good summer salad. A few favorites include: Watermelon Feta Salad, Easy Cucumber Salad, Tomato Peach Burrata Salad, and a classic Caprese Salad.
I also love this Melon and Prosciutto Salad, it is a summer show stopper. It’s beautiful to serve and surprisingly easy to make.
Arugula is topped with sweet honeydew, juicy cantaloupe, fresh mozzarella balls, salty prosciutto, basil, and mint. Drizzle with olive oil and balsamic glaze (or hot honey) for a boost of flavor! The flavors are incredible!
You can serve this salad as an appetizer to start a meal, or as a side dish. It’s so good with crusty bread or garlic bread too.
Take this salad to your next barbecue, picnic, or dinner party. It also makes a fantastic light lunch or dinner, especially when enjoyed al fresco. It’s a summertime favorite!
Table of Contents
Salad Ingredients
- Arugula– the perfect base to the salad! Arugula is peppery, tart, and bright!
- Olive oil– use good quality olive oil to dress the salad.
- Lemon juice– a little lemon juice adds depth and brightness.
- Honeydew melon– the inside of the fruit is light green, sweet, and juicy.
- Cantaloupe– the inside of the fruit is orange, soft, and
- Fresh mozzarella– look for fresh mozzarella balls, ciliegine or bocconcini. You can also cut a large fresh mozzarella ball into cubes or tear it into bite size pieces.
- Prosciutto– a cured Italian meat that is flavorful, salty, and delicately sweet.
- Herbs– fresh basil and mint.
- Balsamic glaze– for drizzling over the salad!
- Hot honey– I love adding a drizzle of hot honey for extra sweetness and a little kick! It compliments the melon so nicely.
Choosing the Perfect Melons
- A ripe honeydew melon has a creamy yellow or white rind and green flesh, while cantaloupe has a darker, netted rind and orange flesh.
- Select fragrant melons that are heavy for their size.
- The stem end should give to gentle pressure.
- Avoid any melons with blemishes or an asymmetrical shape.
How to Make Melon & Prosciutto Salad
- Use a melon baller to scoop the honeydew melon and cantaloupe into bite-size balls. Alternatively, you can cut the melons into cubes.
- In a medium bowl, toss together arugula, olive oil, lemon juice, salt, and pepper.
- Arrange arugula on a large serving platter. Top with melon and mozzarella balls.
- Tear prosciutto into bite size pieces and place in between the melon and cheese.
- Top salad with fresh basil, and mint leaves. Drizzle with a little olive oil and season with salt and pepper.
- Finish with a drizzle of hot honey and/or balsamic glaze, if desired. Serve immediately.
Salad Variations
- Use your favorite salad greens. Spring mix, romaine, kale, or spinach are good options.
- Instead of fresh mozzarella cheese, use burrata.
- You can add watermelon to the salad.
- If you can’t find good melons, peaches, strawberries, or pears would also be nice in this salad.
- Add nuts for a crunch! Almonds, pistachios, or candied pecans would all be tasty!
- Toss in a little red onion for color and flavor.
- For extra protein, add grilled chicken.
What to Serve with Melon & Prosciutto Salad
Storing Tips
- After assembling and dressing the salad, it’s best to serve the same day. If you have leftovers, you can store in an airtight container in the refrigerator for up to 2 days.
- If you want to prep ahead, scoop the melon balls and keep the fruit in an airtight container in the fridge until ready to assemble the salad.
More Salad Recipes
- Watermelon Feta Salad
- Simple Arugula Salad
- Easy Cucumber Salad
- Crispy Prosciutto Salad
- Simple Kale Salad
- Caprese Salad
Check out all of my Salad Recipes!
Melon & Prosciutto Salad
Ingredients
- 5 ounces baby arugula
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon lemon juice
- Kosher salt and pepper
- 1 small honeydew, inner seeds removed
- 1 small cantaloupe, inner seeds removed
- 8 ounces fresh mozzarella balls, ciliegine or bocconcini*
- 3 ounces prosciutto, torn or cut into bite-sized pieces
- Fresh basil and mint leaves, for garnish
- Hot honey, for drizzling, optional
- Balsamic glaze, for drizzling, optional
Instructions
- Use a melon baller to scoop the honeydew melon and cantaloupe into bite-size balls. Alternatively, you can cut the melons into cubes.
- In a medium bowl, toss together arugula, olive oil, lemon juice, salt, and pepper.
- Arrange arugula on a large serving platter. Top with melon balls and mozzarella. Tear prosciutto into bite size pieces and place in between the melon and cheese.
- Top salad with fresh basil, and mint leaves. Drizzle with a little olive oil and season with salt and pepper. Finish with a drizzle of hot honey and/or balsamic glaze, if desired. Serve immediately.
Notes
Nutrition
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