I recently discovered a unique twist on the Melon And Prosciutto Salad that sparks curiosity every time I create it. Juicy cantaloupe meets savory prosciutto, all dressed in a zesty balsamic flow that transforms each bite into a surprising burst of flavor. This dish invites you to experience something wonderfully unexpected.

Jump to Recipe

I’ve always been fascinated with the balance between salty and sweet in food, and this Prosciutto & Melon Salad With Balsamic Vinaigrettereally hits the spot. I start with a ripe cantaloupe melon, cubed into bite-sized pieces that blend perfectly with the salty aroma of roughly torn pieces of 8 ounces of thinly sliced prosciutto.

The salad gets its vibrant kick from a simple dressing made with 1/4 cup balsamic vinegar, 1/2 cup extra virgin olive oil, and a teaspoon of dijon mustard. I usually add just the right amount of salt and freshly ground black pepper to tie all the flavors together.

Sometimes I toss in a handful of fresh basil or mint leaves for a hint of herbal freshness. This isn’t your ordinary salad, it leans into the realm of prosciutto salad recipes that redefine summer flavors in a delightfully unexpected way.

Enjoy exploring this tasty twist on a classic!

Why I Like this Recipe

I really love this recipe because the mix of salty prosciutto and sweet cantaloupe is just perfect, it creates this amazing balance that I just cant get enough of. I also like how easy it is to make – even if you arent the best cook, the steps are simple and clear which makes it a great dish to whip up any time. Plus the balsamic vinaigrette really ties everything together, its tangy and a little bit zesty which makes every bite exciting and unique. Another thing i enjoy is that you can toss in some fresh basil or mint, which adds that extra burst of flavor and freshness ive always been into. Overall its just a super refreshing salad that makes me feel fancy without being too complicated.

Ingredients

Print Recipe (No Advertisments)

Cantaloupe melon: Sweet, juicy, packed with vitamins and fiber.
It brightens up the salad.
Prosciutto: Salty and rich in protein, providing a savory counterbalance to melon sweetness.
Balsamic vinegar: Tangy and complex, its natural acidity nicely mellows the fruit flavors.
Extra virgin olive oil: Loaded with healthy fats, adding smooth richness to the dressing.
Dijon mustard: Offers a subtle spice and helps emulsify the vinaigrette perfectly.
Fresh basil or mint: Brings aromatic herbs and refreshing green notes to the dish.
Salt and black pepper: Elevate the overall taste while keeping the salad well balanced.
Extra note: Sweet and savory blend delightfully.

Ingredient Quantities

1 ripe cantaloupe melon (about 2-3 lbs), peeled, seeded and cut into bite-sized cubes

8 ounces thinly sliced prosciutto, roughly torn into pieces

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

1 teaspoon dijon mustard

Salt to taste

Freshly ground black pepper to taste

Optional: A handful of fresh basil or mint leaves

How to Make this

Print Recipe (No Advertisments)

1. Start by peeling, seeding, and cutting the cantaloupe into bite sized cubes.

2. Tear the prosciutto roughly into pieces and place it in a large salad bowl with the melon.

3. In a small bowl, whisk together the balsamic vinegar, dijon mustard, a pinch of salt, and some freshly ground black pepper.

4. Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing starts to emulsify.

5. Pour the vinaigrette over the melon and prosciutto, making sure it coats them evenly.

6. Gently toss the salad so all of the flavors mix well.

7. If you have some fresh basil or mint leaves, tear them up and add them in for extra flavor.

8. Give the salad a taste and add more salt or pepper if needed.

9. Let the salad sit for a few minutes so the flavors can meld together.

10. Serve and enjoy your prosciutto and melon salad!

Equipment Needed

1. A large cutting board for safely peeling, seeding, and cutting the cantaloupe
2. A sharp chef’s knife to efficiently cube the melon and cut the prosciutto
3. A large salad bowl to combine the cantaloupe and prosciutto
4. A small mixing bowl to whisk together the balsamic vinegar, dijon mustard, salt, and pepper
5. A whisk to help slowly blend in the extra virgin olive oil into the dressing
6. Measuring cups and spoons to accurately portion the balsamic vinegar, olive oil, and dijon mustard

FAQ

Q: Can I use any other type of melon for this salad?

A: Sure, you can try using honeydew or watermelon, but cantaloupe works best since its flavor really matches the salty prosciutto.

Q: Should i tear the prosciutto or slice it?

A: Its best to roughly tear the prosciutto into pieces as it helps to mix well with the melon and keeps the texture nice.

Q: How do i get the perfect balsamic vinaigrette?

A: Just whisk the balsamic vinegar with extra virgin olive oil and a teaspoon of dijon mustard until well combined, then add a pinch of salt and freshly ground black pepper.

Q: Is it necessary to include basil or mint in the salad?

A: No, its up to you. Some people really enjoy the fresh flavor, but its totally optional if you want to keep it simple.

Q: Can i make this salad ahead of time?

A: It taste best when served fresh. If you make it ahead, add the prosciutto and herbal garnish just before serving to keep there texture and flavor.

Prosciutto & Melon Salad With Balsamic Vinaigrette Recipe Substitutions and Variations

Prosciutto: Try using thinly sliced ham or even turkey slices if you can’t get prosciutto.
Balsamic vinegar: Red wine vinegar or apple cider vinegar works well in its place.
Extra virgin olive oil: Avocado oil or light grapeseed oil can be a good swap if you’re low on olive oil.
Dijon mustard: Whole grain mustard can be used as an alternative if you’re not a fan of Dijon.
Fresh basil or mint leaves: You can substitute with baby spinach or arugula for a fresh twist.

Pro Tips

1. Make sure you grab a really ripe cantaloupe cause if its not sweet enough the salad might taste kinda bland even though the prosciutto is salty enough
2. Dont skimp on that extra virgin olive oil – even though I know im not supposed to use the em dash character but seriously, drizzling it in slowly while whisking helps the dressing come together perfectly
3. When adding the herbs, tear them into little bits so they mix into the salad more evenly, its a small trick but it really boosts the fresh flavor
4. After tossing everything together, let it sit for a few minutes so all those flavors meld, trust me this waiting step will take the dish from ok to awesome!

Prosciutto & Melon Salad With Balsamic Vinaigrette Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. A large cutting board for safely peeling, seeding, and cutting the cantaloupe
2. A sharp chef’s knife to efficiently cube the melon and cut the prosciutto
3. A large salad bowl to combine the cantaloupe and prosciutto
4. A small mixing bowl to whisk together the balsamic vinegar, dijon mustard, salt, and pepper
5. A whisk to help slowly blend in the extra virgin olive oil into the dressing
6. Measuring cups and spoons to accurately portion the balsamic vinegar, olive oil, and dijon mustard

Ingredients

1 ripe cantaloupe melon (about 2-3 lbs), peeled, seeded and cut into bite-sized cubes
8 ounces thinly sliced prosciutto, roughly torn into pieces
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon dijon mustard
Salt to taste
Freshly ground black pepper to taste
Optional: A handful of fresh basil or mint leaves

Directions

Start by peeling, seeding, and cutting the cantaloupe into bite sized cubes.
Tear the prosciutto roughly into pieces and place it in a large salad bowl with the melon.
In a small bowl, whisk together the balsamic vinegar, dijon mustard, a pinch of salt, and some freshly ground black pepper.
Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing starts to emulsify.
Pour the vinaigrette over the melon and prosciutto, making sure it coats them evenly.
Gently toss the salad so all of the flavors mix well.
If you have some fresh basil or mint leaves, tear them up and add them in for extra flavor.
Give the salad a taste and add more salt or pepper if needed.
Let the salad sit for a few minutes so the flavors can meld together.
Serve and enjoy your prosciutto and melon salad!

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.