Prosciutto & Melon Salad with Balsamic Vinaigrette

A Refreshing Mediterranean-Inspired Salad That’s Sweet, Savory, and Perfect for Summer

🌟 Introduction

Few food pairings are as iconic and sophisticated as melon and prosciutto. A staple of Mediterranean and particularly Italian cuisine, this sweet and salty combination goes back centuries, rooted in the belief that balancing contrasting flavors creates harmony in a dish.

This Prosciutto & Melon Salad with Balsamic Vinaigrette elevates the classic appetizer by turning it into a satisfying, colorful, and nutrient-packed salad that’s perfect for any occasion—from brunch buffets and elegant picnics to light weekday lunches or pre-dinner starters. It combines ripe cantaloupe melon, delicately cured prosciutto, peppery arugula, creamy mozzarella, albahaca fresca, and a drizzle of sweet-tangy balsamic vinaigrette to tie it all together.

Whether you’re already a fan of salads with prosciutto or trying it for the first time, this dish will win you over with its fresh flavors and effortless charm.

🛒 Ingredients You’ll Need

Main Salad Components:

Opcional Agregar-Ins:

• Tomates Cherry (a la mitad)
• Cucumber ribbons
• Toasted pine nuts or walnuts
• Shaved Parmesan
• Thinly sliced red onion

For the Balsamic Vinaigrette:

• 1/4 cup balsamic vinegar
• 2 tablespoons la miel (or maple syrup)
• 1 teaspoon Mostaza de Dijon
• 1/2 teaspoon la sal del mar
• 1/3 cup extra virgin olive oil

🍽️ Step-by-Step Instructions

Step 1: Prepare the Vinaigrette

In a small mixing bowl or mason jar:

1. Whisk together the balsamic vinegar, honey, Dijon mustard, and salt.
2. Slowly stream in olive oil while whisking to emulsify the dressing.
3. Taste and adjust sweetness or acidity if needed.

💡 Tip: For a more luxurious flavor, try aged balsamic vinegar or reduce standard balsamic to a syrupy glaze on the stove.

Step 2: Slice the Melon

Cut the cantaloupe in half and scoop out the seeds. Slice away the rind and cut the flesh into bite-sized wedges or use a melon baller for a fancy touch. Chill the melon until ready to use for extra refreshment.

Paso 3: montamos la Ensalada

On a large platter or in a shallow salad bowl:

1. Arrange arugula as the base.
2. Layer melon slices and mozzarella balls.
3. Drape torn prosciutto pieces across the salad.
4. Scatter fresh basil leaves generously.
5. Add any optional ingredients for extra texture or color.

Step 4: Dress and Garnish

Drizzle the balsamic vinaigrette lightly over the salad. Crack some black pepper over the top. Serve immediately while the greens are still fresh and the melon is cool.

🧊 Storage Tip: If you need to prep ahead, store dressing and salad components separately and combine just before serving to prevent sogginess.

🧄 Flavor Notes and Pairings

This prosciutto salad recipe is all about balance:

• Sweetness from melon and honey in the vinaigrette
• Saltiness from aged prosciutto
• Creaminess from mozzarella
• Herbal freshness from basil
• Acidity from balsamic vinaigrette
• Bitterness and spice from arugula

Serve With:

• Grilled ciabatta or focaccia
• Sparkling wine, rosé, or a crisp Pinot Grigio
• Cold soups like gazpacho
• Marinated olives or an antipasto board

🌍 The Italian Origins of Melon and Prosciutto

The classic combo of melon and prosciutto (prosciutto e melone) hails from Emilia-Romagna in northern Italy, the heartland of both Prosciutto di Parma and some of the best melons in Europe. Italians often serve this dish as a simple antipasto—proof that with the right ingredients, you don’t need much else.

This salad version respects the tradition while adding extra nutrition and visual appeal, turning it into a complete, well-rounded dish.

🍴 Nutritional Benefits

Health Highlights:

• Prosciutto: Protein-rich, low-carb, naturally aged.
• Melon: Alta en la vitamina C, beta-carotene, and hydration.
• Arugula: Great source of los antioxidantes y la vitamina K.
• Aceite De Oliva: Healthy monounsaturated fat.
• Mozzarella: Good calcium and protein source.

✅ Diet-friendly: Gluten-free, Mediterranean diet-approved, low in carbs, and easily made keto (skip melon or replace with tomatoes).

🧁 Variations and Substitutions

🥭 1. Melon Swap:

• Use watermelon, honeydew, or a combination of melons for variety.

🧀 2. Cheese Variations:

• Substitute mozzarella with feta, goat cheeseo burrata for different textures.

🥓 3. Meat Alternatives:

• Try crispy pancetta, Serrano hamo smoked turkey if prosciutto isn’t available.

🥬 4. Greens Options:

• Use baby spinach, mixed spring greenso incluso butter lettuce for a softer mouthfeel.

🍋 5. Dressing Ideas:

• Swap balsamic vinaigrette for lemon honey vinaigrette, mint yogurt dressingo fig vinaigrette.

👩‍🍳 Make-Ahead & Storage Tips

• Preparación Por Adelantado: Slice melon, tear prosciutto, and make the vinaigrette up to 24 hours in advance.
• Store Leftovers: Refrigerate leftovers in an airtight container for up to 2 days (dressed salad will wilt quickly).
• Not Freezer Friendly: This salad is best enjoyed fresh and does not freeze well.

🥂 Hosting Ideas with Prosciutto Melon Salad

Planning a gathering? This salad is a beautiful addition to:

• Brunch buffets
• Bridal showers and baby showers
• Holiday charcuterie boards
• Garden parties or outdoor picnics

🍽️ Presentation Tip: Serve it on a wooden board with toothpicks for an elegant appetizer-style platter, or layer in individual glass jars for a portable picnic snack.

❓ Frequently Asked Questions

Can I make this salad vegan?

Yes! Replace prosciutto with grilled eggplant slices, smoked tofuo roasted red peppers and omit the mozzarella or use vegan cheese.

Can I use other melons?

Absolutely. Honeydew is mild and juicy, while watermelon adds crunch and vibrant color.

Is this keto-friendly?

It’s relatively low in carbs, but you can reduce the melon quantity or swap it for cucumbers and cherry tomatoes to make it keto-compliant.

What’s the best wine to serve with this?

Crisp white wines like Pinot Grigio, Verdicchioo Chenin Blanc, or even sparkling wines like Prosecco complement the sweetness of the melon and saltiness of prosciutto.