Melon and Prosciutto Salad

This Cantaloupe, Honeydew & Prosciutto Salad is everything summer should be — fresh, juicy, savory-sweet, and effortlessly elegant. It’s a refreshing medley of sweet melon, salty prosciutto, fragrant mint, and a light balsamic honey glaze that pulls all the flavors together beautifully.

Inspired by the Italian classic pairing of melon and prosciutto, this version adds honeydew for variety, a hint of citrus zest, and toasted pine nuts for subtle crunch. It’s perfect for a summer brunch, a light lunch, or as an eye-catching appetizer for warm-weather gatherings.

Why You’ll Love This Recipe:

Naturally gluten-free and dairy-optional

1. Requires no cooking — ready in 15 minutes

2. A sweet + salty flavor combo that never fails

3. Perfect for entertaining or casual meals

4. Beautiful on a platter and easy to scale up

Final Thoughts:

This Cantaloupe, Honeydew & Prosciutto Salad is a no-fuss, high-impact dish that’s as pretty as it is delicious. With sweet melon, savory cured meat, fresh herbs, and a pop of balsamic — it’s proof that the simplest ingredients, when combined thoughtfully, can create a truly memorable plate.

Yield: 2-4 servings

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Melon and Prosciutto Salad

Prep time: 15 MinTotal time: 15 Min

This Cantaloupe, Honeydew & Prosciutto Saladis everything summer should be — fresh, juicy, savory-sweet, and effortlessly elegant. It’s a refreshing medley of sweet melon, salty prosciutto, fragrant mint, and alight balsamic honey glaze that pulls all the flavors together beautifully.

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Ingredients

For the Salad

• 2 cups cantaloupe, balled or cubed
• 2 cups honeydew melon, balled or cubed
• 6 slices prosciutto, torn or rolled
• ¼ cup fresh mint leaves, torn or whole
• 2 tbsp toasted pine nuts (optional)
• Zest of ½ lemon or orange (optional, for brightness)

For the Balsamic Honey Dressing

• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp olive oil
• Pinch of sea salt and freshly ground black pepper

Instructions

1. Use a melon baller or sharp knife to prepare cantaloupe and honeydew into bite-sized pieces. Place in a large bowl or spread out on a serving platter.
2. Drape prosciutto pieces between the melon. Scatter mint leaves and toasted pine nuts over the top. Add citrus zest if using.
3. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper.
4. Just before serving, drizzle the dressing over the salad. Serve immediately at room temperature or slightly chilled.

Notes

Use burrata or mozzarella balls for added creaminess

Swap pine nuts for pistachios or slivered almonds

Want it dairy-free? Keep it simple with just melon, mint, and prosciutto

Make it a meal: Serve with crusty bread and a glass of chilled rosé

Nutrition Facts

Calories

332

Sugar

32 g

Protein

7 g

Fat

19 g

Carbs

37 g

Sat. Fat

4 g

Cholesterol

16 mg

Fiber

4 g

Net carbs

33 g

Sodium

243 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.