Melon and Prosciutto Salad

Prep Time
25 min

This salad offers a lovely combination of flavors – fruity and fragrant melons, the sweet acidity of balsamic vinegar and salty prosciutto. If you don’t have a melon baller, just peel, seed and dice the melon instead.

Appetizer/first course, Salad, Side dish
Special Fork
Marilyn Hunter
  • 1 head green butter lettuce, torn into bite-sized pieces
  • 1/4 cup extra-virgin olive oil
  • 1 – 2 tablespoons balsamic vinegar
  • Freshly ground black pepper, to taste
  • 1 cantaloupe, cut into balls or peeled and cut into 1/2-inch dice
  • 1 honeydew melon, into balls or peeled and cut into 1/2-inch dice
  • 1/4 pound prosciutto, sliced into ribbons
  • 2 tablespoons fresh marjoram leaves

Line a serving bowl, platter or four individual salad plates with the butter lettuce to create a “nest“ for the salad. (Can be made in advance and set aside in the refrigerator.)

Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl; season to taste with pepper and set aside.

Make the salad: Toss the cantaloupe and honeydew melon balls with the prosciutto and marjoram leaves. Lightly dress the mixture with the vinaigrette, to taste. Spoon salad onto lettuce nest(s) and serve.

Makes 4 servings

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