Fresh Melon and Prosciutto

This sweet and savory melon and prosciutto salad combines the juicy freshness of cantaloupe with salty prosciutto and creamy burrata cheese for a perfect summer starter or light lunch. The peppery arugula and aromatic basil add complexity while the balsamic reduction brings a tangy sweetness that ties everything together.

I discovered this combination while traveling through northern Italy years ago and it instantly became my go to appetizer for summer gatherings. The simplicity allows quality ingredients to shine which always impresses guests without requiring hours in the kitchen.

Ingredients

• Fresh cantaloupe: Ideally ripe but still firm for the perfect sweetness and texture
• Prosciutto di Parma: Has the ideal salt level and melts in your mouth quality
• Burrata cheese: Provides a creamy contrast to the melon while adding richness
• Arugula: Adds a necessary peppery bite that balances the sweet melon
• Fresh basil: Brings aromatic freshness that elevates the entire dish
• Quality olive oil: Use your best bottle as the flavor really comes through
• Balsamic reduction: Adds complex sweetness, use store bought or make your own
• Flaky sea salt: Provides texture and enhances all flavors dramatically

Step-by-Step Instructions

Melon Preparation:

Select a perfectly ripe cantaloupe that yields slightly to pressure and has a sweet aroma at the stem end. Use a melon baller for elegant spheres or cut into cubes if preferred. The uniform size ensures each bite has the perfect balance of ingredients. Keep chilled until ready to assemble.

Crisping the Prosciutto:

Heat a dry skillet over medium heat until hot but not smoking. Lay prosciutto slices flat without overlapping and watch carefully as they crisp in about 90 seconds per side. They should become darker and slightly brittle. Remove immediately to prevent burning and let cool completely before roughly chopping. The textural contrast between crispy prosciutto and juicy melon is magical.

Salad Assembly:

Start with a wide, shallow platter to showcase the colorful ingredients. Create a loose bed of arugula as your foundation. Distribute melon pieces evenly across the greens. Tear the burrata into rustic pieces and nestle them throughout the salad. Scatter the crispy prosciutto pieces for visual appeal and flavor distribution. Finish with a generous sprinkling of fresh basil.

Final Touches:

Drizzle the entire composition with your best olive oil using a circular motion. Add balsamic reduction in a zigzag pattern for dramatic presentation. Finish with a pinch of flaky sea salt which enhances all flavors and adds textural interest. Add freshly cracked black pepper to taste. Serve immediately while the prosciutto maintains its crispness.

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The first time I served this at a garden party the burrata completely stole the show. My Italian grandmother who rarely compliments modern interpretations of classics asked for the recipe which remains my proudest culinary achievement. The key is absolutely using the ripest melon you can find the entire dish depends on that natural sweetness.

Selecting the Perfect Melon

Choosing the right cantaloupe transforms this simple salad into something extraordinary. Look for a melon with a slightly yellowish undertone beneath the netted skin. The blossom end should yield slightly to gentle pressure but not feel soft. Most importantly trust your nose a ripe cantaloupe should have a sweet fragrant aroma at the stem end. If you smell nothing choose another melon. For maximum flavor allow an underripe melon to ripen at room temperature for 1 to 2 days before refrigerating.

Make Ahead Options

While this salad is best assembled just before serving you can prepare components ahead of time. Melon can be balled or cubed up to 24 hours in advance and stored in an airtight container in the refrigerator. Prosciutto can be crisped several hours ahead and kept at room temperature. For entertaining I often prepare everything separately then quickly assemble just before guests arrive. If you must prepare the entire salad in advance wait to add the burrata olive oil and balsamic until serving time.

Seasonal Variations

This versatile template works beautifully with different seasonal ingredients. In late summer substitute ripe peaches or figs for the cantaloupe. During winter months try persimmons or pears with a drizzle of honey. The key is maintaining the sweet and savory balance while ensuring ingredients have complementary textures. For a more substantial meal add avocado slices or serve alongside grilled bread rubbed with garlic. Each variation maintains the spirit of the original while allowing you to work with what looks best at the market.

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Serve this salad as a fresh testament to summer's simplest pleasures—with each bite delivering contrast and harmony.

Frequently Asked Questions

→ Can I use a different type of melon?

Yes, you can substitute cantaloupe with honeydew or watermelon for a unique twist. Adjust sweetness based on the melon.

→ How do I crisp prosciutto effectively?

Heat a non-stick skillet over medium heat and cook prosciutto slices for 1–2 minutes on each side until crispy.

→ Can I make this salad ahead of time?

You can prepare the ingredients in advance, but assemble the salad just before serving to keep it fresh and avoid sogginess.

→ What can I use instead of burrata?

You can substitute burrata with fresh mozzarella or goat cheese for a similar creamy texture and flavor.

→ Is there a vegetarian alternative for prosciutto?

For a vegetarian version, replace prosciutto with crispy roasted chickpeas or toasted nuts for added texture.