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5 from 37 votes

Melon & Prosciutto Salad

This salad says two words in every bite: Italy and summer. Served as an appetizer is a must. I also love it as main course during lunch.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Appetizers, Salads
Cuisine: Italian
Keyword: melon and prosciutto platter, melon and prosciutto salad, melon and prosciutto salad recipe
Servings: 6
Calories: 200kcal
Author: Enri


  • 3 cups baby arugula
  • 2-3 tablespoons Olive Oil I used O Meyer Lemon Olive Oil
  • 2 cups cantaloupe scooped in balls
  • 2 cups honeydew scooped in balls
  • 1 ½ cups fresh mozzarella I used ciliegine (cherry size mozzarella balls)
  • 6 slices prosciutto torn
  • 10 basil leaves cut in chiffonade
  • 1 tablespoon Balsamic vinegar reduction
  • Freshly ground black pepper


  • In a large bowl add the arugula and season it with the olive oil.
  • Add the melons, mozzarella and combine.
  • Distribute the prosciutto evenly.
  • Sprinkle the basil.
  • Toss with the balsamic vinegar reduction.
  • Crack some black pepper on top.
  • Serve.


If you have issues with sugar, you can make your balsamic vinegar reduction by simply reducing the vinegar without adding sugar. 


Serving: 300g | Calories: 200kcal | Carbohydrates: 11g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 250mg | Potassium: 346mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2294IU | Vitamin C: 31mg | Calcium: 166mg | Iron: 1mg