Zesty Melon Prosciutto

This melon and prosciutto salad blends the sweet juiciness of cantaloupe with salty cured ham and smooth burrata for an amazing summer starter or light meal. The peppery greens and fresh basil create depth while the tangy balsamic glaze pulls all the flavors together beautifully.

I first tried this combo during a trip to northern Italy and it quickly became my favorite summer app for gatherings. It's so simple but lets good ingredients truly stand out, which always wows my guests without keeping me stuck in the kitchen.

What You'll Need

• Ripe cantaloupe: Look for one that's sweet but still got some firmness
• Prosciutto di Parma: Gives you the perfect saltiness and that melt-in-your-mouth feel
• Burrata cheese: Adds a smooth, rich element against the sweet melon
• Arugula: Brings that needed peppery kick to balance the sweetness
• Fresh basil: Gives a fragrant punch that makes everything taste better
• Olive oil: Grab your fancy bottle because you'll really taste it here
• Balsamic glaze: Adds rich sweetness, grab from the store or make it yourself
• Flaky sea salt: Gives crunch and makes all the flavors pop

Easy Preparation Guide

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Getting Your Melon Ready:

Pick a cantaloupe that's a bit soft when squeezed and smells sweet near the stem. Scoop it with a melon baller for fancy rounds or just cut into chunks if that's easier. Keep the pieces all about the same size so you get a bit of everything in each bite. Stick it in the fridge until you're ready to put everything together.

Making Crispy Prosciutto:

Get a dry pan nice and hot over medium heat. Lay your prosciutto slices flat without any overlap and watch them closely as they turn crisp in about a minute and a half per side. They'll get darker and slightly crunchy. Take them off right away so they don't burn and let them cool completely before breaking them into pieces. The mix of crunchy ham and juicy melon is totally worth this step.

Putting It All Together:

Find a big, flat plate to show off all the colors. First, spread out your arugula as the base layer. Then scatter the melon pieces all over the greens. Pull the burrata into chunks with your fingers and tuck them around the salad. Sprinkle your crispy prosciutto bits throughout for a pretty look and even flavor. Finish by scattering fresh basil all over.

Last Touches:

Pour your good olive oil in circles over everything. Add the balsamic glaze in a zigzag pattern to make it look fancy. Sprinkle some flaky salt to bring out all the flavors and add a nice crunch. Add some fresh black pepper to taste. Serve it right away while the prosciutto is still crispy.

The first time I made this for a backyard party everyone went crazy for the burrata. My super picky Italian grandma who never likes modern twists on traditional food asked me how I made it which is still my biggest cooking win ever. Just remember to use the sweetest melon you can get your hands on because that natural sweetness makes the whole dish work.

Finding the Best Melon

Getting a good cantaloupe turns this simple salad into something amazing. Go for one with a slight yellow tint under the webbed skin. The end opposite the stem should give a little when you press it but not feel mushy. Most important is the smell test – a ripe cantaloupe will have a sweet scent at the stem end. No smell usually means no flavor. If your melon isn't quite ripe yet, leave it on the counter for a day or two before putting it in the fridge.

Prep Parts Ahead

While this salad tastes best when put together right before eating, you can get things ready ahead of time. Cut up your melon up to a day before and keep it in a sealed container in the fridge. Crisp your prosciutto a few hours early and just leave it out at room temp. When I'm having friends over, I often prep everything separately then quickly throw it all together just before they arrive. If you absolutely must make the whole thing in advance, wait to add the burrata, oil and balsamic until you're ready to serve.

Switching Things Up

This basic idea works great with other seasonal fruits too. In late summer, try swapping in ripe peaches or figs instead of melon. During winter, go with persimmons or pears and add a little honey. The key is keeping that sweet-salty balance and making sure the textures work well together. To make it more filling, throw in some avocado slices or serve with toasted bread rubbed with garlic. Each version keeps the spirit of the original but lets you use whatever looks freshest at the store.

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Enjoy this salad as a delicious celebration of summer's best flavors—every mouthful offers both contrast and harmony.

Frequently Asked Questions

→ Can I swap the melon out?

Sure, switch out cantaloupe for honeydew or even watermelon, but taste-test for sweetness first.

→ What’s the easiest way to crisp up prosciutto?

Warm a dry pan over medium heat, then cook the slices on both sides for a minute or two until crunchy.

→ Can I prep this salad earlier in the day?

Slice and store everything separately. Assemble at the last minute to keep it from getting soggy.

→ What works in place of burrata?

Try fresh mozzarella or mild goat cheese. They’ll still bring that same creamy vibe.

→ How can I make this without meat?

Skip the prosciutto and add roasted chickpeas or nuts for crunch instead.