Name: Crispy Prosciutto & Melon Salad with Lemon Zest Vinaigrette
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: – 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); ; – 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

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