Prosciutto & Melon Salad With Balsamic Vinaigrette Recipe

I love combining tender cantaloupe cubes with delicately torn prosciutto, a touch of balsamic vinegar, and extra virgin olive oil. This melon and prosciutto salad bursts with layered flavors, highlighted by basil and freshly ground black pepper. Each bite surprises me with its perfect balance of sweet and savory notes.

I wanted to share this fresh twist on one of my favorite salads that really surprised me with its combination of flavors. I started with a ripe cantaloupe, peeled and cut into bite sized pieces, which brings a sweet and juicy element to the dish.

Then I added 8 to 10 slices of prosciutto that I roughly tore into pieces, giving the salad a lovely salty bite that contrasts with the melon. I whisked together 1/4 cup of balsamic vinegar and 1/3 cup of extra virgin olive oil, then seasoned with salt and freshly ground black pepper.

Sometimes I throw a few basil leaves on top for an extra layer of herbal freshness. This Prosciutto & Melon Salad really puts a new spin on classic prosciutto salad recipes that you might have seen before and makes for a fantastic appetizer or light meal that keeps you coming back for more.

Why I Like this Recipe

I like this recipe for several reasons. First, it’s super easy to make and doesn’t need any fancy cooking skills. I can almost throw everything together without too much fuss, and that really saves me time when I’m hungry.

Second, I really love the mix of flavors. The sweetness from the melon and the salty kick from the prosciutto work together really well with the tangy balsamic vinaigrette. It might sound weird, but it reminds me of those summer days when you’re just chillin’ with friends and enjoying good food.

Third, it’s a healthy option that doesn’t make me feel guilty after eating. Even though it’s so delicious, I know I’m getting fresh fruit and quality protein, which makes it feel like a win-win.

Lastly, there’s something fun about the whole process. Tearing up the prosciutto and tossing it with the melon makes me feel a bit like I’m not just following a recipe, I’m actually crafting something unique every time I make it.

Ingredients

• Cantaloupe is naturally sweet and full of fiber and vitamins, adding a fresh taste.
• Prosciutto offers savory protein and a saltiness that makes the dish pop.
• Balsamic vinegar gives a tangy, slightly sweet kick that helps balance flavors.
• Extra virgin olive oil is rich in healthy fats and adds a smooth, fruity finish.
• Fresh basil provides a bright, aromatic touch that livens up every bite.

Ingredient Quantities

• 1 ripe cantaloupe (or honeydew melon), peeled, seeded, and cut into bite sized pieces
• 8 to 10 slices of prosciutto, roughly torn into pieces
• 1/4 cup balsamic vinegar
• 1/3 cup extra virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Optional: A few fresh basil leaves for garnish

How to Make this

1. First, cut your melon (cantaloupe or honeydew) into bite-sized pieces after peeling and removing seeds.

2. Put the melon pieces in a bowl.

3. Tear the prosciutto roughly into pieces and add it to the bowl with the melon.

4. In a smaller bowl, mix the balsamic vinegar and extra virgin olive oil together.

5. Season the mix with salt and freshly ground black pepper to taste then stir it well until it all blends together.

6. Drizzle the vinaigrette evenly over the melon and prosciutto in your bowl.

7. Give everything a gentle toss so the ingredients get coated well.

8. If you like, add a few fresh basil leaves on top as garnish before serving.

Equipment Needed

1. A clean cutting board
2. A sharp knife for cutting the melon and prosciutto
3. One large bowl for the melon and prosciutto
4. One smaller bowl for mixing the balsamic vinaigrette
5. A whisk or a fork to blend the oil, vinegar, salt, and pepper together
6. A spoon to gently toss and coat the ingredients with the vinaigrette

FAQ

Prosciutto & Melon Salad With Balsamic Vinaigrette Recipe Substitutions and Variations

• For the melon, you can use watermelon or even pineapple if you’re looking for a sweeter twist.
• If you don’t have prosciutto, try using thinly sliced smoked ham or turkey bacon for a similar savory feel.
• Balsamic vinegar can be swapped out for red wine vinegar or apple cider vinegar if you want a different tang.
• Instead of extra virgin olive oil, avocado oil or grapeseed oil works pretty well though the flavor might differ a bit.
• If you’re out of basil leaves, mint or arugula makes a nice garnish even though it’s not exactly the same.

Pro Tips

1. Try letting the balsamic and olive oil dressing sit for a few minutes before using it, so that the flavors get a chance to mix together properly, it really makes a difference.

2. Chill your melon pieces in the fridge for about an hour beforehand, it gives a cool and refreshing twist that really brightens up the dish.

3. Don’t overthink the prosciutto; tearing it by hand gives it a rustic texture that works great with the soft melon, so just go with your gut and enjoy the messiness.

4. If you really like basil, toss a few leaves in during the mixing process instead of just using them as a garnish, that way the herb flavor gets more evenly spread throughout the dish.