Prosciutto and Melon Salad
Published Aug. 6, 2024

- Total Time
- 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½lemon
- 3cups bite-size pieces of cantaloupe, honeydew and/or another melon (about ½ small melon)
- 5ounces arugula
- 15small basil leaves
- Kosher salt and black pepper
- 2tablespoons extra-virgin olive oil, plus more for drizzling
- 4ounces small mozzarella balls, halved and at room temperature (or use fresh mozzarella torn into bite-size pieces)
- 8slices prosciutto (3 ounces), cut in half
Preparation
- Step 1
Finely grate the zest of the lemon half over the melon pieces.
- Step 2
Place the arugula and basil in a large bowl or on a large platter. Season with salt and pepper, then drizzle with 1 tablespoon oil. Squeeze the lemon over. Toss gently with your hands until coated. Place the melon, mozzarella and prosciutto on top. Season with salt and pepper and drizzle with the remaining 1 tablespoon oil. Taste. If the salad is too sharp, add another drop of oil. If the salad is dull, add a sprinkle of salt. Serve right away.
Private Notes
Comments
I recommend drizzling a little bit of balsamic vinegar over the salad.
Perfect, if you have a ripe melon. The smooth mozzarella added protein and a creaminess, the prosciutto offered a meaty saltiness, the sweet melon was a foil for the peppery arugula and grassy basil. Yum. I made this for two, sprinkling two dozen small (under 1”) basil leaves throughout—they really made a difference!—and saved the lemon and oil for a very light vinaigrette (1 tsp each) at the end. With a couple of grinds of black pepper at the end, this is a keeper!
I often substitute peaches or nectarines for the melon, which often may be a bit bland, even at its summery peak (I also go much easier on the arugula - and consequently on the oil, but that's just a matter of my own personal taste).
I am so sorry to report that I made this exactly as written and found it very bland and uneventful. I was so excited to make it but for me, it just did not sing.
Made this exactly like the recipe the fist time. I use Sugar Kiss melon at the peak of season (end of July) and this salad with simple ingredients is TO DIE FOR! An absolute winner and will stay on the summertime menus! The second time I made it I added some toasted slivered almonds as well and it was still great but the original recipe stands alone just fine.
Divine! I roasted half the prosciutto at 400 degrees until crispy (about 8 mins) then crumbled on top for a lovely crunch texture. Would love to do crushed pistachio next time, too. This is a total summer keeper.