Juicy, sweet melon paired with silky prosciutto is one of summer’s simplest pleasures. The salty-sweet balance, combined with creamy mozzarella and peppery arugula, makes every bite feel elegant yet effortless. Drizzled with a touch of olive oil and cracked black pepper, this salad comes together in minutes and impresses every time.

Whether you’re serving it as an appetizer, light lunch, or part of a summer picnic spread, Fresh Melon and Prosciutto delivers vibrant color and bold flavor. It’s a no-cook recipe that leans on high-quality ingredients to shine, perfect for hot days when you want something refreshing and satisfying.

What Kind of Melon Should I Use?

Cantaloupe is the classic choice here, with its deep orange flesh and floral sweetness that pairs beautifully with salty cured meat. But don’t hesitate to experiment with honeydew or even a mix of both for extra color and texture. Just make sure the melon is ripe, fragrant, and chilled for the best eating experience.

Ingredients for the Fresh Melon and Prosciutto

Cantaloupe Melon – The sweet, juicy foundation of the salad, bringing freshness and vibrant color.

Prosciutto – Thin, delicate slices of Italian dry-cured ham that provide savory saltiness to balance the melon.

Fresh Mozzarella – Soft and creamy, mozzarella adds a gentle richness and contrast in texture.

Arugula – Peppery greens that cut through the sweetness and add a hint of bitterness.

Extra Virgin Olive Oil – A drizzle over the top enhances all the flavors and adds a silky mouthfeel.

Black Pepper – Freshly cracked, it sharpens the flavors and provides a little bite at the end.

How To Make the Fresh Melon and Prosciutto

Step 1: Prepare the Melon

Cut the cantaloupe in half, scoop out the seeds, and slice it into wedges. Remove the rind and cut the flesh into bite-sized chunks. Make sure the pieces are chilled for the most refreshing bite.

Step 2: Arrange the Ingredients

On a large platter or individual plates, scatter the melon chunks. Tear or gently fold the prosciutto slices over and around the melon. Add small torn pieces of fresh mozzarella and scatter arugula leaves throughout.

Step 3: Drizzle and Season

Lightly drizzle the assembled salad with extra virgin olive oil. Finish with a generous crack of fresh black pepper over the top. You can add a sprinkle of flaky sea salt if your prosciutto isn’t too salty.

Step 4: Serve Immediately

Serve the salad immediately, while the melon is cool and the prosciutto silky. It’s best enjoyed fresh, as the arugula can wilt if it sits too long.

Serving and Storing Fresh Melon and Prosciutto

This salad is best served immediately after assembly for the freshest flavors and textures. If you need to prepare ahead, cut the melon and store it separately in the fridge, and keep the prosciutto and mozzarella ready to plate. Assemble just before serving. Leftovers can be stored in an airtight container for up to one day, but note that the arugula will soften and the prosciutto may lose its delicate texture.

Frequently Asked Questions

Can I use other cured meats?

Yes! Speck or serrano ham are great alternatives if you want a twist on the classic.

What can I use instead of mozzarella?

Burrata is a luxurious swap, or try feta for a salty punch.

How do I tell if the melon is ripe?

Look for a fragrant aroma at the stem end and a slight give when pressed gently.

Can I make this vegan?

Absolutely—skip the prosciutto and mozzarella and add toasted nuts or vegan cheese for texture.

Do I need to peel the prosciutto?

No peeling needed—just separate the slices carefully and drape them over the salad.

Can I add herbs?

Fresh basil or mint adds a lovely aromatic touch if you want to elevate the flavors further.

Want More Salad Ideas?

You might also like the Italian Grinder Salad for a hearty, deli-inspired mix. Or try the California Spaghetti Salad for a colorful, pasta-based option.

For cozy soups to pair with your fresh salad, check out the Hearty Tuscan Bean Soup or the indulgent Creamy Broccoli Cheddar Soup. And if you’re craving something sweet afterward, the Apple Enchiladas are a comforting treat.

Pin and Tell Me How Yours Turned Out

You can save this to your appetizer or salad boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you try a mix of melons? Did you sprinkle fresh herbs? Leave a comment below. I’m always curious how you personalize it!

Fresh Melon and Prosciutto

Author: Julia Koch
Total Time: 15 minutes
Yield: 4 servings

Print Recipe

Description

A refreshing summer salad of juicy cantaloupe, silky prosciutto, creamy mozzarella, and peppery arugula, drizzled with olive oil and cracked black pepper for an effortless yet elegant dish.