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Inspired by the flavors of Italy, this melon prosciutto salad is a perfect combination of sweet and salty, making it a hit at any summer gathering. With just a few simple ingredients, this Italian salad is not only stunning to look at but also a showstopper. Whether you’re enjoying it as a light lunch or serving it alongside your favorite Italian dishes, this summer salad is sure to become a staple in your summer menu rotation. This melon and prosciutto salad does not disappoint!
Melon prosciutto salad has fresh flavors and is a typical Italian combination. It looks super pretty on the table as part of a summer spread.
If you love the sound of this melon prosciutto salad, you’ve got to try this watermelon feta cucumber salad! For more Italian salads, check out panzanella salad (tomato and bread salad) and this Italian rice salad.
Why You’ll Love It
Balance of textures and flavors: The crisp, sweet melon, together with the salty Italian ham and creamy mozzarella, is the perfect taste and texture combo.
15 minutes: Nothing is simpler!
Perfect for elegant summer entertaining: This salad is ultra refreshing and perfect to serve to guests when you want something a little nicer than a green salad.
A taste of Italy: This is a classic Italian dish – serve it as part of an Italian spread.
Melon Prosciutto Salad Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Arugula leaves: I love the peppery flavor of arugula in this salad. Swap it for fresh baby spinach leaves or mixed lettuce leaves.
Cantaloupe: I adore this nutrient-dense melon. Switch it with honeydew melon, watermelon, or a combination of melon varieties if you like. If you don’t have a melon baller, cut it into small cubes.
Prosciutto: Use thin slices for a wispy look and easy eating. Pancetta is great, too.
Baby mozzarella balls: The fresh mozzarella balls can be swapped for feta or any other variety of cheese.
Balsamic vinegar: The balsamic vinegar can be substituted with white or red wine vinegar. If you have, use an aged balsamic vinegar – this will take it to the next level.
Dijon mustard: This creamy mustard helps emulsify and thicken the dressing. You can leave it out if you prefer.
How to Make Melon Prosciutto Salad
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Build the salad: Arrange the arugula leaves on a salad plate or bowl. Top them with the balls of cantaloupe, torn prosciutto, and baby mozzarella balls. Finally, top the salad with the basil leaves if you’re using them.
Make the dressing: Add the olive oil, balsamic vinegar, honey, and Dijon mustard to a small mixing bowl. Whisk and emulsify the ingredients. Season to taste with salt and pepper.
Combine and serve: Drizzle the salad dressing over the salad and serve immediately.
Substitutions and Variations
Grill the prosciutto: Next level! Crispy grilled prosciutto is a game-changer in this salad.
Vegan version: If you want to make a vegan version of this prosciutto salad – leave out the prosciutto, use avocado instead of the mozzarella, and switch the honey for maple syrup.
Goat’s cheese: If you like tart goat’s cheese, try it instead of mozzarella. It gives the recipe a more grown-up feel.
Balsamic glaze: Finish your melon salad with a drizzle of balsamic reduction and a twinkle of flaky sea salt.
Fruit add-ins: If you like, add other fruits like grilled peaches, berries, or figs. These all go really well with the other ingredients. Don’t forget a good crack of black pepper.
Melon Options: Any of your favorite melons will work for this, or try a combination of melons. Honeydew melon or watermelon are great options.
Nuts and seeds: Sprinkle over toasted nuts or seeds for a crunchy topper!
Serving Suggestions
Appetizer: This salad is honestly the perfect Italian summer salad.
As a side to pasta: Browse these Italian vegetable dishes for inspiration. It’s also delicious with this easy shrimp linguine!
With vegetarian pasta: Serve this salad with a bowl of spaghetti and easy pink pasta sauce.
As a side to fish: I love it as a side to this orange BBQ salmon recipe.
How To Store Melon Prosciutto Salad
Store: Keep this salad undressed in an airtight container in the fridge for up to 1 day. Drizzle over the dressing just before serving. Leftover dressing can be stored in an airtight container in the fridge for up to 1 week.
Freeze: This salad is not a good recipe for freezing.
Top Tips
Choose ripe cantaloupe: Choose a ripe cantaloupe that feels heavy for its size, has a sweet smell, and yields slightly to gentle pressure at the stem end. This is my top tip – underripe melon just won’t cut it.
Chill ingredients: For a refreshing salad, chill the cantaloupe, prosciutto, and mozzarella balls in the refrigerator before assembling the salad.
Garnish with fresh basil: Whole basil leaves or chiffonade (thinly sliced) leaves add a pop of color and herbaceous freshness to the dish.
Emulsify the dressing: Whisk together the ingredients for the honey balsamic dressing until well combined and emulsified. This will ensure that the oil, vinegar, honey, and Dijon mustard blend together seamlessly, resulting in a cohesive and flavorful dressing. You can also do this in a mason jar.
Dress the salad just before serving: To prevent the arugula from wilting, toss the salad with the honey balsamic dressing just before serving. This keeps everything crisp.
Melon Prosciutto Salad FAQs
While baby mozzarella balls (bocconcini) add a creamy texture and mild flavor to the salad, you can substitute them with other types of cheese if you like.
While some components of the salad can be prepared in advance (such as washing and drying the arugula and tearing the prosciutto), it’s best to assemble the salad just before serving to keep it fresh and looking good.
The honey balsamic dressing can be stored in an airtight container in the refrigerator for up to one week. Before using, give it a good shake or stir to recombine the ingredients, as they might separate over time.
Melon Prosciutto Salad Recipe
Melon Prosciutto Salad
Ingredients
- 4 Cups arugula
- 1 cantaloupe, scooped with a melon baller
- 8 Slices prosciutto, roughly torn
- 1 1/2 Cups mozzarella balls, baby size
- basil leaves, fresh, optional garnish
For the Honey Balsamic Dressing:
- 1/4 Cup extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Teaspoon honey
- 1 Teaspoon Dijon mustard
- salt and black pepper, to taste
Instructions
- Arrange the arugula leaves on a salad plate or in a salad bowl.
- Top with the balls of cantaloupe, torn prosciutto and baby mozzarella balls. Garnish with the fresh basil leaves, if using.
- To make the dressing, add the olive oil, balsamic vinegar, honey and Dijon mustard to a small mixing bowl.
- Whisk until well combined and emulsified. Season to taste with salt and pepper.
- Drizzle the salad dressing over the salad and serve immediately.
Notes
Chill ingredients: For a refreshing salad, chill the cantaloupe, prosciutto, and mozzarella balls in the refrigerator before assembling the salad.
Garnish with fresh basil: Whole basil leaves or chiffonade (thinly sliced) leaves add a pop of color and herbaceous freshness to the dish.
Emulsify the dressing: Whisk together the ingredients for the honey balsamic dressing until well combined and emulsified. This will ensure that the oil, vinegar, honey, and Dijon mustard blend together seamlessly, resulting in a cohesive and flavorful dressing. You can also do this in a mason jar.
Dress the salad just before serving: To prevent the arugula from wilting, toss the salad with the honey balsamic dressing just before serving. This keeps everything crisp.
Nutrition
If you’re looking for an easy summer salad with minimal prep time, try this one. I love it for its classic Italian flavors and perfect flavor balance. The balsamic vinaigrette quickly whips up and goes well with other salads.
More Melon Recipes To Try
- Here’s a fresh and light honeydew melon margarita.
- A Watermelon Paloma cocktail that tastes as good as it looks.
- Watermelon feta salad is a classic combination; also great for summer.
- For a perfect poolside treat, try these watermelon boba popsicles.
- Try a summertime watermelon slushie at your next cookout.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The melon prosciutto salad was a huge hit at our last BBQ! I’m adding this to my summer go-tos.
I’ve made this a couple of times this summer. My family loved it every single time!
There was no leftovers. This has got to be my new favorite recipe from your site!!
It was so good; I definitely want to make it again soon. I never knew melon and prosciutto could be so good together!