Prosciutto and Melon Salad

Name: Prosciutto and Melon Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1/2 lemon; 3 cups bite-size pieces of cantaloupe, honeydew and/or another melon (about ½ small melon); 5 ounces arugula; 15 small basil leaves; Kosher salt and black pepper; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 4 ounces small mozzarella balls, halved and at room temperature (or use fresh mozzarella torn into bite-size pieces); 8 slices prosciutto (3 ounces), cut in half

By Ali Slagle

Published Aug. 6, 2024

Prosciutto and Melon Salad — Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.

Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Rating: 5(399)
Comments: Read comments

On a hot, sticky summer day, this colorful, no-cook salad of prosciutto, melon, mozzarella and arugula belongs at the center of your table. Eating salty prosciutto with sweet melon is so classic, the combination of cured meats and fruit dates back to ancient Rome. Wrapping slivers of melon in prosciutto is still a go-to antipasto throughout Italy, but this rendition adds peppery arugula and creamy mozzarella to make it more of a salad. Make it a meal alongside braised beans and focaccia, or whatever’s coming off the grill.

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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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.

Ratings

5 out of 5

399 user ratings

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Comments

Sam Pagan10 months ago

I recommend drizzling a little bit of balsamic vinegar over the salad.

marcella from Italy10 months ago

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).

Pandora9 months ago

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!

Cassidy1 month ago

Loved this! Substituted burrata for the mozzarella for a creamier taste!

Nora S.3 months ago

Big hit with family - even in mid-winter!

Slankets5 months ago

Fast, easy, colorful, and tasty! With a really ripe melon this had every flavor and texture. I added some extra pepper because my arugula was very mild. I tore up the prosciutto and chopped up the basil. Perfect!

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