Melon and Prosciutto Salad is a refreshing and elegant dish that combines sweet juicy melon, salty prosciutto, creamy mozzarella, and fresh herbs. Perfect for warm-weather meals or entertaining, this simple salad delivers vibrant flavor with minimal effort.
Total Time:10 minutes
Yield:4 servings
Ingredients
1 ripe cantaloupe or honeydew melon
6 ounces thinly sliced prosciutto
1 cup fresh mozzarella balls or burrata
1/4 cup fresh basil or mint leaves
2 cups arugula or mixed greens
2 tablespoons olive oil
2 tablespoons balsamic glaze
Freshly cracked black pepper
Sea salt
Instructions
Slice the melon in half and remove the seeds. Cut the melon into wedges or bite-sized cubes.
Arrange the melon pieces on a large serving platter or salad plate.
Tear the prosciutto slices and drape them around the melon.
Add the mozzarella balls or pieces of burrata evenly across the salad.
Scatter the fresh basil or mint leaves over the top.
If using greens, layer the arugula underneath or around the melon.
Drizzle with olive oil and balsamic glaze.
Finish with freshly cracked black pepper and a light sprinkle of sea salt.
Serve immediately while fresh and chilled.
Notes
Watermelon or honeydew can be substituted for cantaloupe.
Toasted pine nuts or walnuts add extra crunch.
Feta cheese provides a tangier flavor variation.
Fresh mint creates a cooling herbal note perfect for summer.
Assemble the salad just before serving for the freshest texture.
Store leftovers in the refrigerator for up to 1 day.
