If summer had a flavor, this Crispy Prosciutto & Melon Salad with Lemon Zest Vinaigrette would be it. The sweet, juicy melon, crunchy cucumbers, and salty, paper-thin prosciutto all come together with a citrusy vinaigrette that lifts every bite. This salad is the perfect balance of fresh and savory, light and satisfying.
It looks like something you’d get at a European café, yet it comes together in just minutes with a few simple ingredients.
What Is Crispy Prosciutto & Melon Salad with Lemon Zest Vinaigrette?
This is not your average fruit salad. It’s a savory-sweet blend of flavors and textures: cantaloupe or honeydew melon, crisp Persian cucumbers, fragrant herbs, and shards of crispy prosciutto tossed in a homemade lemon vinaigrette that adds brightness to every forkful.
It’s perfect as an appetizer, side salad, or even a light summer lunch. The citrus, the saltiness, the cold melon—it’s a sensory celebration.
Why You’ll Love This Recipe
- Refreshing: Cold melon with chilled cucumber makes this salad incredibly cooling.
- Elegant: Visually stunning with minimal effort.
- Balanced: Sweet, salty, tart, and herbal notes in every bite.
- Fast: From prep to plate in under 20 minutes.
- Versatile: Great for brunches, dinner parties, or weekday lunches.
What Does It Taste Like?
Each bite gives you juicy, sweet melon, a burst of lemon brightness, peppery greens, and the perfect salty crunch from crisped prosciutto. The vinaigrette adds just the right amount of tang to complement the natural sugars from the melon without overpowering the dish.
Health Benefits
This salad is naturally gluten-free and packed with hydration from the melon and cucumber. Prosciutto adds protein, while the vinaigrette uses heart-healthy olive oil. It’s light but filling and leaves you feeling refreshed rather than weighed down.
Ingredients
For the Salad:
- 1 ripe cantaloupe or honeydew, scooped into balls or cubed
- 1 cup Persian cucumbers, thinly sliced
- 3 oz prosciutto, torn into small strips
- 1 tablespoon olive oil (for crisping prosciutto)
- 1 handful fresh mint or basil leaves
- 1 tablespoon fresh chopped parsley
- Fresh arugula (optional base)
For the Lemon Zest Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon lemon zest
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Tools You’ll Need
- Melon baller or sharp knife
- Small skillet for crisping prosciutto
- Mixing bowls
- Whisk or jar with lid for shaking vinaigrette
- Salad tongs or serving spoon
Ingredient Swaps & Additions
- Melon: Use both cantaloupe and honeydew for color contrast, or even add watermelon.
- Prosciutto: Try crispy pancetta or turkey bacon.
- Vinaigrette: Use lime juice instead of lemon for a tropical twist.
- Extras: Add burrata, feta, pine nuts, or pickled red onions for more complexity.
How to Make Crispy Prosciutto & Melon Salad with Lemon Zest Vinaigrette
Step 1: Make the Lemon Vinaigrette
In a small bowl or jar, combine olive oil, lemon juice, lemon zest, honey, Dijon mustard, and a pinch of salt and pepper. Whisk or shake until fully emulsified. Chill in the fridge while prepping the salad.
Step 2: Crisp the Prosciutto
Heat a small skillet over medium heat with a bit of olive oil. Add torn prosciutto pieces and cook for 2 to 3 minutes, stirring occasionally, until crisp. Transfer to a paper towel-lined plate.
Step 3: Prep the Produce
Scoop melon into balls using a melon baller or cut into bite-sized cubes. Slice cucumbers and chop herbs. If using arugula, rinse and dry thoroughly.
Step 4: Assemble the Salad
In a large bowl or shallow serving dish, layer arugula (if using), melon, and cucumber. Drizzle with half the vinaigrette. Toss gently to coat.
Step 5: Add Prosciutto and Herbs
Top the salad with crispy prosciutto, fresh mint or basil, chopped parsley, and a sprinkle of lemon zest. Drizzle the remaining vinaigrette just before serving.
What to Serve with This Salad
This salad shines alongside a wide range of summer dishes. Here are some pairings:
- Grilled chicken skewers or salmon
- Crusty sourdough or focaccia
- Chilled white wine or prosecco
- Goat cheese tart or quiche
- Lentil salad or roasted vegetable platter
Common Mistakes to Avoid
- Using underripe melon: The sweetness is essential to balance the salt and acid.
- Skipping the crisping step: Prosciutto straight from the package won’t give the same crunch or intensity.
- Overdressing: Add vinaigrette just before serving to avoid sogginess.
- Not drying herbs and greens: Excess water can dilute the dressing.
How to Store Leftovers
This salad is best fresh but can be stored in an airtight container in the fridge for up to 2 days. Keep the crispy prosciutto separate and add it just before serving to maintain texture.
Nutritional Information (Per Serving, Approximate)
- Calories: 240
- Protein: 7g
- Carbohydrates: 18g
- Fat: 15g
- Fiber: 3g
- Sugar: 14g
- Sodium: 400mg
Conclusion
This Crispy Prosciutto & Melon Salad with Lemon Zest Vinaigrette is proof that simple ingredients can create unforgettable flavors. The combination of salty prosciutto, sweet melon, fresh herbs, and bright citrus is exactly what a summer salad should be. Elegant enough for entertaining, easy enough for everyday lunches.
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Crispy Prosciutto & Melon Salad with Lemon Zest Vinaigrette
- Total Time: 20 minutes
- Yield: 2–3 servings
Description
This Crispy Prosciutto & Melon Salad with Lemon Zest Vinaigrette is the ultimate refreshing summer salad. Juicy melon balls, crisp cucumber, and herbaceous mint are paired with salty, pan-crisped prosciutto and tossed in a zesty lemon vinaigrette. A vibrant mix of sweet, salty, tangy, and fresh that looks stunning and comes together in under 20 minutes.
Ingredients
For the Salad:
– 1 medium cantaloupe or honeydew, scooped into balls or cubed
– 1 cup Persian cucumber, thinly sliced
– 3 oz prosciutto, torn into bite-size pieces
– 1 tbsp olive oil (for crisping prosciutto)
– 1 cup fresh arugula (optional)
– ¼ cup fresh mint leaves
– 1 tbsp chopped parsley
– Zest of ½ lemon (for garnish)
For the Lemon Vinaigrette:
– 2 tbsp extra virgin olive oil
– 1 tbsp lemon juice
– 1 tsp lemon zest
– 1 tsp honey or maple syrup
– ½ tsp Dijon mustard
– Salt and freshly cracked black pepper to taste
Instructions
1. In a small bowl or jar, whisk together the vinaigrette ingredients: olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper. Set aside.
2. In a small non-stick skillet, heat 1 tbsp olive oil over medium heat. Add torn prosciutto and sauté for 2–3 minutes until crispy. Drain on paper towels.
3. Prepare the melon by scooping into balls or cubing. Thinly slice the cucumber. Rinse and dry the arugula and herbs.
4. In a large mixing bowl or serving dish, add melon, cucumber, arugula (if using), and mint. Drizzle with half the lemon vinaigrette and toss gently to coat.
5. Top with crispy prosciutto, chopped parsley, and lemon zest. Drizzle with remaining vinaigrette just before serving. Serve chilled.
Notes
– For the best results, use ripe and chilled melon.
– Crisp the prosciutto just before serving for ultimate crunch.
– Burrata or feta can be added for extra richness.
– Use both cantaloupe and honeydew for visual contrast.
– Substitute prosciutto with crispy pancetta or vegan “bacon” for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Tossed
Keywords: melon salad with prosciutto, summer prosciutto salad, cucumber melon salad, lemon vinaigrette salad, prosciutto and cantaloupe salad, fresh melon recipes, savory fruit salad
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