Fresh Melon Salad with Crispy Prosciutto and Basil Recipe
Introduction
Fresh Melon Salad is a delightful combination of sweet, savory, and tangy flavors that comes together in just 15 minutes. This vibrant salad features juicy melon, creamy mozzarella, crispy prosciutto, and fresh basil, making it perfect for a light lunch or a refreshing side dish.
Ingredients
- 1 melon (balled using a melon baller; Tuscan melon recommended)
- 8 ounces mozzarella balls (drained and dried; small ciliegine mozzarella)
- ⅓ cup Castelvetrano olives (halved)
- 1 pint cherry tomatoes (halved)
- ½ cup fresh basil (torn)
- 8 slices prosciutto
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon flaky sea salt (or more to taste)
Instructions
- Step 1: Preheat your oven to broiler on high. Place the prosciutto slices on a baking sheet lined with foil. Broil until crispy, about 3 minutes, then flip and cook for an additional 2 minutes. Watch carefully to prevent burning. Remove from oven and let cool completely. Crumble into pieces and set aside.
- Step 2: Use a melon baller to scoop balls from the melon and place them in a large salad bowl. Add the mozzarella balls, halved olives, halved cherry tomatoes, torn basil, and crumbled prosciutto to the bowl.
- Step 3: In a small bowl, whisk together olive oil, white balsamic vinegar, honey, and flaky sea salt until combined. Drizzle the dressing over the salad and toss gently to combine. Serve immediately, optionally with crusty bread.
Tips & Variations
- Swap Castelvetrano olives for Kalamata olives for a deeper flavor twist.
- Use watermelon or cantaloupe if Tuscan melon isn’t available.
- For added crunch, sprinkle toasted pine nuts or sliced almonds on top.
- If you prefer, substitute prosciutto with crispy pancetta or omit for a vegetarian option.
Storage
Store the salad components separately in airtight containers for up to 2 days. Keep the dressing refrigerated and add just before serving to keep the melon and prosciutto crisp. This salad is best enjoyed fresh but can be gently reheated if you prefer the prosciutto warm—just avoid reheating the melon and fresh ingredients.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
While you can pre-cut the ingredients, it’s best to combine and dress the salad just before serving to preserve the fresh textures and flavors.
What can I use if I don’t have white balsamic vinegar?
Regular balsamic vinegar or apple cider vinegar can be used as alternatives, though the flavor will be slightly different. Adjust honey to balance the acidity.
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Fresh Melon Salad with Crispy Prosciutto and Basil Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A vibrant and refreshing Fresh Melon Salad combining sweet melon balls, creamy mozzarella, tangy olives, juicy cherry tomatoes, fresh basil, and crispy prosciutto, all tossed in a honey balsamic dressing. Ready in just 15 minutes, this salad perfectly balances sweet, salty, and savory flavors for a delightful light meal or side dish.
Ingredients
Main Ingredients
- 1 melon (balled using a melon baller, Tuscan melon recommended)
- 8 ounces mozzarella balls, drained and dried (small ciliegine size)
- ⅓ cup Castelvetrano olives, halved
- 1 pint cherry tomatoes, halved
- ½ cup fresh basil, torn
- 8 slices prosciutto
Dressing
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon flaky sea salt (or more to taste)
Instructions
- Broil the prosciutto: Preheat your oven’s broiler on high. Arrange the prosciutto slices on a foil-lined baking sheet. Broil until crispy, about 3 minutes, then flip and cook for an additional 2 minutes. Watch closely to avoid burning. Remove from oven and let cool completely before crumbling into pieces. Set aside.
- Prepare the melon and vegetables: Use a melon baller to scoop melon balls from the Tuscan melon and place them into a large salad bowl. Add the drained mozzarella balls, halved Castelvetrano olives, and halved cherry tomatoes. Toss in the torn fresh basil leaves and sprinkle the crumbled prosciutto over the top.
- Make the dressing: In a small bowl, whisk together olive oil, white balsamic vinegar, honey, and flaky sea salt until well combined.
- Toss the salad: Drizzle the dressing over the salad ingredients and gently toss to evenly coat everything.
- Serve: Serve immediately as a refreshing salad on its own or paired with crusty bread for a delicious light meal.
Notes
- Keep a close eye while broiling the prosciutto to avoid burning.
- Use Tuscan melon for a sweeter, richer melon flavor, or substitute with your favorite melon variety.
- Drain and dry the mozzarella balls well to prevent excess moisture in the salad.
- This salad is best served fresh to maintain the crispness of the melon and prosciutto.
- Adjust salt amount in dressing according to taste, especially due to salty prosciutto and olives.
- Leftover salad can be stored in the refrigerator for up to 1 day but is best eaten fresh.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Broiling
- Cuisine: Italian
Keywords: melon salad, prosciutto salad, mozzarella salad, summer salad, fresh salad, Italian salad, easy salad
