My Prosciutto and Melon Salad combines sweet melon, salty prosciutto, and creamy mozzarella for a refreshing summer salad with fresh flavor. Tossed with champagne vinegar, extra virgin olive oil, and fresh herbs, it’s a light, effortless dish perfect for warm-weather gatherings. It's the perfect easy summer salad!
This Prosciutto Melon Salad is a classic Italian-inspired dish that pairs sweet melon with salty prosciutto for the perfect balance of flavors. Typically made with ripe cantaloupe or honeydew melon, fresh mozzarella, and fresh herbs like basil and mint, it’s a refreshing summer salad that’s both light and elegant. Finished with a drizzle of extra virgin olive oil, a splash of citrus, or balsamic glaze, this simple salad is perfect as a side dish or light meal for warm-weather dining.
Looking for more? Try my Insalata Mista, Fennel Citrus Salad, Burrata Peach Salad, and Panzanella Toscana.
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🌟 Why You'll Love this Recipe
- Perfect balance of flavors – The combination of sweet melon, salty prosciutto, and creamy mozzarella creates a delicious contrast that’s both refreshing and satisfying.
- Quick and effortless – With simple ingredients and minimal prep time, this salad comes together in just 15 minutes, making it perfect for busy summer days.
- Light yet elegant – Whether served as a side dish, light lunch, or appetizer, this salad feels sophisticated while remaining easy to make and enjoy.
🥘 Ingredients
- Spring Mix – A fresh and mild blend of greens that provides a delicate base for the bold flavors of the salad.
- Cantaloupe & Honeydew Melon – Ripe melon and sweet cantaloupe add juicy, refreshing bites that perfectly complement the salty prosciutto. You can dice the melon or use a melon baller for round fruit.
- Fresh Mozzarella – Soft, creamy mozzarella balances the flavors while adding a rich, smooth texture.
- Prosciutto – Salty prosciutto brings a savory depth to the salad, pairing beautifully with the sweet melon.
- Champagne Vinegar – A light, slightly tangy vinegar that enhances the fresh flavor of the ingredients without overpowering them.
- Extra Virgin Olive Oil – A fruity olive oil that adds richness and ties the dressing together.
- Fresh Basil & Mint Leaves – Fresh herbs bring a burst of brightness, adding an aromatic and slightly peppery contrast.
- Balsamic Glaze (Optional) – A sweet, tangy drizzle that deepens the flavors and adds a touch of elegance.
- Black Pepper – A finishing touch that enhances the savory flavors and balances the sweetness of the melon.
See recipe card for quantities.
🔪 Step by Step Instructions
Prepare the dressing: In a small bowl, whisk together the champagne vinegar, salt, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking until the dressing is well combined.
Toss the greens: In a large bowl, add the spring mix and gently toss it with the dressing to coat the leaves evenly.
Prepare the melon: Use a melon baller (you can also opt to dice) to scoop the cantaloupe and honeydew into uniform melon balls, or slice them into bite-size pieces.
Assemble the salad: Arrange the dressed greens on a serving platter, then evenly distribute the sweet melon and fresh mozzarella over the top.
Add the prosciutto: Tear the salty prosciutto into smaller pieces and scatter them across the salad for balanced bites.
Garnish and finish: Sprinkle fresh basil and mint leaves over the salad, then drizzle with balsamic glaze if using.
Serve immediately: Enjoy this refreshing summer salad as a side dish or light meal.
👩🏼🍳 Chef's Tips
- Use ripe melon for the best flavor – Sweet melon and ripe cantaloupe make all the difference in this salad. Choose melons that feel slightly heavy for their size and have a fragrant aroma at the stem end for the juiciest, most flavorful bite.
📖 Substitutions & Variations
- Burrata Instead of Mozzarella – Swap fresh mozzarella for creamy burrata for an extra indulgent, rich texture that pairs beautifully with sweet melon and salty prosciutto.
- Add Cherry Tomatoes – For a pop of color and a juicy, slightly tart contrast, mix in halved cherry tomatoes, turning this into a twist on a caprese salad.
- Crunchy Element – Sprinkle toasted sunflower seeds or crushed pistachios over the salad for a bit of crunch and added depth of flavor. Or for even more flavor, add crispy prosciutto to the top!
🍴 Serving Suggestions
- With Crusty Bread – Serve alongside slices of warm, crusty bread to soak up the dressing and balance the fresh flavors with a hearty bite.
- Paired with White Wine – A crisp white wine like Sauvignon Blanc or Pinot Grigio enhances the sweet melon and salty prosciutto, making it a perfect summer pairing.
- As a Side for Grilled Dishes – This salad complements grilled chicken, shrimp, or steak, adding a light and refreshing contrast to smoky, savory flavors.
💭 Recipe FAQs
Yes, but for the best texture and flavor, assemble it just before serving. You can prepare the dressing, slice the melon, and tear the prosciutto in advance, storing them separately in an airtight container. Toss everything together right before serving to keep the greens fresh and the prosciutto crisp.
🥣 Storage & Reheating
For the freshest taste, this salad is best enjoyed immediately. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate to prevent the greens from wilting.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Prosciutto & Melon Salad
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Equipment
- Small mixing bowl
- Whisk
- Large serving bowl or platter
- Melon baller or sharp knife
- Cutting board
- Chef's Knife
- Measuring spoons
Ingredients
- 1 tablespoon champagne vinegar
- Kosher salt and black pepper to taste
- 2 tablespoons olive oil
- 5 ounces spring mix
- 1 small cantaloupe sliced or scooped into melon balls
- 1 small honeydew sliced or scooped into melon balls
- 8 ounces pearl mozzarella drained
- 2 to 3 ounces prosciutto torn
- Fresh basil leaves
- Fresh mint leaves
Instructions
- Make the dressing: In a small mixing bowl, whisk together the champagne vinegar, salt, and black pepper. Slowly drizzle in the olive oil while whisking until fully emulsified.
- Prepare the greens: Place the spring mix in a large serving bowl or platter. Drizzle with the dressing and toss gently to coat.
- Prepare the fruit: Slice the cantaloupe and honeydew into cubes or use a melon baller to scoop them into round pieces.
- Add the fruit and cheese: Arrange the melon pieces over the greens, then scatter the mozzarella balls evenly on top.
- Add the prosciutto: Tear the prosciutto into bite-sized pieces and distribute them across the salad.
- Garnish and finish: Sprinkle fresh basil and mint leaves on top.
- Serve immediately: Enjoy this refreshing salad as an appetizer or side dish.
Notes
- Add cracked black pepper and and balsamic drizzle for extra flavor before serving!
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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