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This showstopping Prosciutto Melon Salad is perfect for hot summer days when you don’t feel like cooking. Paired with creamy mozzarella and sweet nectarine, it’s a refreshing twist on the classic prosciutto and melon, and sure to turn heads at any meal.
For the chessboard details, all you need is a square cookie cutter, but if you don’t have one, that’s fine too. Simply dice your ingredients and arrange them in rows on a plate.
Top the beautiful summer salad with a zesty honey vinaigrette and enjoy it at barbeques, picnics, and outdoor gatherings. Serve it on a round, square, or oval platter, or plate it individually as a starter alongside my easy focaccia for your next dinner party.
Prosciutto Melon Salad Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
• Cantaloupe: Adds sweetness and juiciness. Choose a firm melon with a slightly soft top.
• Mozzarella: Use fresh mozzarella or buffalo. Burrata will not work (sadly) as it is too creamy to cube.
• Nectarine: You’ll want firm, sweet, and crunchy nectarines for this recipe.
• Prosciutto: Salty prosciutto pairs so well with the sweet fruit and creamy cheese.
• Fresh mint: Use fresh mint (or basil) leaves to garnish. You can also finely chop the mint and add it to the dressing if you prefer.
• Olive oil: Olive oil forms the basis of the dressing.
• Lemon juice: Lemon adds a fresh, zesty flavor.
• Honey: Use any runny honey you have, or substitute it with maple syrup to add sweetness.
• Apple cider vinegar: Vinegar will add a sweet, acidic taste.
• Seasoning: Add sea salt and black pepper to taste. Bear in mind that the prosciutto is also salty.
How to Make Prosciutto Melon Salad
1. Cut the fruit and cheese into equally thick slices and cut out the square pieces.
2. Halve the prosciutto, fold each half twice. Roll into roses.
3. Arrange the ingredients on a platter.
4. Mix the dressing and drizzle it over the salad.
Possible Variations
• Melon: Swap cantaloupe for honeydew, watermelon, or Galia.
• Dressing: Use balsamic glaze instead.
• Swap the cheese: Try grilled halloumi, cheddar, or a firm goat cheese.
• Add-ins: Swap in arugula, olives, cucumber, grapes, blackberries, chorizo, or avocado.
FAQs
Yes, make the salad and the dressing a few hours ahead and store them separately in the fridge. Wait to pour over the dressing until right before serving to prevent sogginess.
The salad will keep fresh 1-2 days in the fridge, stored in a glass container.
The salad is tasty on its own for lunch or dinner. It also adds a pop of delicious flavor and color to any meal, especially when paired with grilled chicken and beef.
You can dice the cubes by hand, it doesn’t need to be perfect. You can even use other cutters you may have to hand or try a melon baller.
Other Summer Salad Recipes
• Strawberry Watermelon Salad with Feta
• Hot Honey Watermelon Carpaccio
Prosciutto Melon Salad
Equipment
- mini square cookie cutter 2cm
Ingredients
Salad
- 5 slices prosciutto, 70 grams
- 3 nectarines
- 3 slices cantaloupe
- 2 mozzarella balls, fresh
- fresh mint, to garnish
Dressing
- 1 tablespoon honey
- 2 tablespoons lemon juice, fresh
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- sea salt, to taste
- pepper, to taste
Instructions
- Slice the cantaloupe and nectarine, working around the seeds and the pit.
- Cut out the cubes with the square cookie cutter.
- To make the prosciutto roses, take out a piece of ham and place it on a flat surface.
- Halve the prosciutto lengthwise.
- Fold each half over twice and roll it into a rose. Repeat.
- Halve the mozzarella and cut out the square pieces.
- Arrange the cubes and prosciutto roses interchangeably in rows on a platter.
- Top with fresh mint.
- Mix the lemon juice, honey, olive oil, and apple cider vinegar.
- Add sea salt and pepper to taste.
- Drizzle the dressing over the salad.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
