Melon and Prosciutto Salad with Basil
This elegant and refreshing salad is a classic combination of sweet, juicy melon and savory, salty prosciutto, enhanced with fragrant fresh basil and a drizzle of balsamic glaze. Perfect for warm days, this dish embodies the best of Mediterranean summer flavors.
Equipment
- Chef's Knife
- Cutting board
- Melon baller or spoon
- Serving platter
Ingredients
Main Ingredients
- 1 small ripe cantaloupe Choose a fragrant, slightly soft cantaloupe
- 8 slices prosciutto Thinly sliced, high-quality Italian prosciutto
- ¼ cup fresh basil leaves Small leaves or torn larger leaves for garnish
Dressing & Garnish
- 2 tablespoons extra virgin olive oil High-quality, fruity olive oil preferred
- 1 tablespoon balsamic glaze For drizzling
- ¼ teaspoon flaky sea salt To taste
- ⅛ teaspoon freshly ground black pepper To taste
Instructions
- Cut the cantaloupe in half and remove the seeds. Use a melon baller to scoop out small rounds of melon. Alternatively, cut into bite-sized cubes.
- Arrange the melon pieces evenly on a serving platter.
- Gently fold the prosciutto slices and place them among the melon pieces, creating a balanced distribution.
- Scatter fresh basil leaves over the salad.
- Drizzle the extra virgin olive oil lightly over the salad, followed by the balsamic glaze.
- Season with flaky sea salt and freshly ground black pepper to taste.
- Serve immediately and enjoy!
Notes
Chef’s Tip:
- For added texture and depth, you can sprinkle the salad with toasted pine nuts or shaved parmesan.
- If preparing ahead, keep all components separate and assemble right before serving to maintain freshness.
Nutrition
Calories: 173kcalCarbohydrates: 11gProtein: 3gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 11mgSodium: 285mgPotassium: 210mgFiber: 1gSugar: 9gVitamin A: 3814IUVitamin C: 12mgCalcium: 14mgIron: 1mg
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