Fresh Melon and Prosciutto

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A perfect balance of sweet and savory, this Fresh Melon and Prosciutto dish is summer on a plate. Each bite is a burst of juicy cantaloupe, salty cured ham, creamy mozzarella, and peppery arugula. It’s the kind of appetizer or light lunch that feels elegant but takes almost no time to assemble.

What makes this salad shine is its simplicity. The combination of seasonal fruit with high-quality charcuterie is a classic in Italian cuisine for a reason. A drizzle of olive oil, a crack of black pepper, and maybe a hint of balsamic glaze take it from picnic to polished.

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What Kind of Melon and Prosciutto Should I Use?

Cantaloupe is traditionally used thanks to its sweet, dense flesh that pairs beautifully with salty prosciutto. But feel free to swap in honeydew or a mix of melons. For prosciutto, go for Prosciutto di Parma or San Daniele if available. Their delicate, buttery texture melts perfectly into the fruit.

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Ingredients for the Fresh Melon and Prosciutto

• Cantaloupe – The sweet, juicy base that complements the saltiness of the prosciutto.
• Prosciutto – Adds a rich, savory flavor with delicate texture.
• Fresh mozzarella – Creamy and mild, it balances both sweet and salty components.
• Arugula – A peppery green that adds a hint of spice and freshness.
• Extra virgin olive oil – Brings everything together with smooth richness.
• Black pepper – Enhances the contrast of flavors with a gentle kick.
• Optional: Balsamic glaze – For a tangy-sweet finish that ties it all together.

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How To Make the Fresh Melon and Prosciutto

Step 1: Slice the Melon

Cut the cantaloupe in half, scoop out the seeds, and slice it into wedges. Remove the rind and cut into bite-sized chunks.

Step 2: Prepare the Prosciutto

Tear or gently fold thin slices of prosciutto into ribbons. This helps them drape beautifully over the melon and makes for easy bites.

Step 3: Add the Mozzarella

Tear fresh mozzarella into small pieces or use mini mozzarella balls (bocconcini). Scatter them over the melon and prosciutto.

Step 4: Toss in Arugula

Lightly toss a handful of arugula over the top for a peppery, fresh contrast.

Step 5: Drizzle and Season

Drizzle extra virgin olive oil generously over the salad. Add a sprinkle of cracked black pepper and, if using, a few ribbons of balsamic glaze.

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Serving and Storing Fresh Melon and Prosciutto

This salad is best served immediately after assembly, while the melon is cool and juicy. It’s ideal as a light lunch, a refreshing starter, or a gorgeous centerpiece at a summer brunch.

If you need to prep ahead, cut the melon and tear the mozzarella a few hours in advance and store them separately in the fridge. Assemble right before serving to keep the arugula crisp and the prosciutto silky.

Avoid storing leftovers for more than a day—moisture from the melon can affect the texture of the prosciutto and greens.

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Frequently Asked Questions

Can I use a different type of melon?

Yes! Honeydew and watermelon both work well. You can even do a medley of melons for a colorful presentation.

What if I can’t find fresh mozzarella?

Burrata or goat cheese make excellent substitutes, offering their own creamy flavor twist.

Is there a vegetarian version of this?

You can skip the prosciutto and add roasted nuts (like pistachios or almonds) for a crunchy, protein-packed alternative.

Can I make this ahead of time?

Assemble just before serving for the best results. Prepping ingredients a few hours ahead is fine.

How do I choose a ripe cantaloupe?

Look for a cantaloupe that feels heavy for its size, smells sweet near the stem, and has a golden hue under the netting texture.

Do I need to add salt?

No extra salt is needed. The prosciutto provides enough savory flavor.

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Want More Appetizer Ideas?

If you love this light and flavorful Fresh Melon and Prosciutto dish, you’ll probably enjoy these other fresh and vibrant bites:

• Refreshing Chili Lime Pineapple Cucumber Sticks for a sweet and spicy crunch.
• Cheesy Thumbprint Appetizers with Hot Pepper Jelly that combine heat, salt, and gooey cheese.
• Sun-Dried Tomato Spinach and Ricotta Grilled Cheese for a gourmet sandwich twist.
• Cranberry Brie Pull Apart Bread for rich, festive flavor in every bite.
• Garlic Herb Roasted Potatoes and Veggies for a warm, hearty side.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use honeydew or cantaloupe? Add balsamic or keep it classic?

I love seeing your variations and tips. Don’t be shy—share your photos and ideas so we can inspire each other!

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