Summer meet salad. This salad is so fresh and light and perfect for those hot summer nights when turning on the oven is just not going to happen. I love this salad as an appetizer or pairing to a meal. It’s really light so it makes it the perfect pairing to an entrée!
Prosciutto and Melon Salad
This salad definitely takes a nod from the Italian classic antipasto of prosciutto wrapped melon which is often served alongside some fresh mozzarella. It’s such a delicious combo that has definitely stood the test of time. I love this pairing but decided to put my own twist on it by adding some soft, peppery greens, a mouth watering honey dijon dressing and some fresh basil because basil.
I love this salad because it’s light enough for those super, steamy nights when you don’t want a heavy meal but the ingredients are bursting with satisfying flavor! The prosciutto and melon combo reminds me of our trip to Italy and right now I so wish I could go back. Until then, I will be making this salad on repeat!
The salty prosciutto and creamy mozzarella really make the sweet, juicy cantaloupe come to life. The basil adds a little extra punch and the leafy greens like arugula add nice little herby kick. Basically, just a winner of a salad all around!
Honey Dijon Vinaigrette
I love this salad dressing! It’s sweet and tangy and you only need a few ingredients to make it. I definitely advise using a good French dijon mustard. This is my favorite one. It will make a difference in the taste so don’t skip out!
This dressing is in no way traditional or what you might find on a menu somewhere paired with prosciutto and melon. I however find the flavor combination so satisfying. BMW agrees! When I make a salad that he craves over and over again, I know I’ve found a winner.
If you are wondering where to find prosciutto, just head over to the butcher or deli counter. They should be able to hook you up. Be sure and ask that the prosciutto is sliced very thinly. It works best in this salad when the prosciutto is almost falling apart.
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Makes 4 small starter or side salads or 2 entrée salads
4 cups mixed greens, like arugula and spinach
1 cup cantaloupe, diced
1/8lb prosciutto, very thinly sliced
1/2 cup fresh mozzarella, torn
2 tablespoons extra virgin olive oil
2 heaping tablespoons French dijon mustard
1 tablespoon honey
1/2 teaspoon white wine vinegar
1/4 cup fresh basil, torn
- Make the Honey Dijon Vinaigrette by whisking together the olive oil, mustard, honey and vinegar until emulsified. Set aside.
- Divide and place the greens onto serving dishes.
- Top greens with diced cantaloupe and torn mozzarella.
- Add prosciutto to salad by gently rolling the thin slices and placing onto salad.
- Drizzle salads with Honey Dijon Vinaigrette and top with torn basil. Give it a crack of fresh black pepper if ya like! Serve immediately.