Prosciutto and Melon Salad
Published August 5, 2024
Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.
- Total Time
- 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ lemon
3 cups bite-size pieces of cantaloupe, honeydew and/or another melon (about ½ small melon)
5 ounces arugula
15 small basil leaves
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces small mozzarella balls, halved and at room temperature (or use fresh mozzarella torn into bite-size pieces)
8 slices prosciutto (3 ounces), cut in half
Nutritional analysis per serving (4 servings)
8 grams carbs; 37 milligrams cholesterol; 218 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 15 grams fat; 2 grams fiber; 731 milligrams sodium; 14 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely grate the zest of the lemon half over the melon pieces.
- Step 2
Place the arugula and basil in a large bowl or on a large platter. Season with salt and pepper, then drizzle with 1 tablespoon oil. Squeeze the lemon over. Toss gently with your hands until coated. Place the melon, mozzarella and prosciutto on top. Season with salt and pepper and drizzle with the remaining 1 tablespoon oil. Taste. If the salad is too sharp, add another drop of oil. If the salad is dull, add a sprinkle of salt. Serve right away.
Private Notes
Comments
I recommend drizzling a little bit of balsamic vinegar over the salad.
I highly recommend tearing the proscuitto into small pieces, bundle each piece and bake on a sheet pan for 15 min at 350 degrees. Let it cool and add to the salad just before serving. this is a yummy recipe, but roasting the proscuitto makes it even better.
Perfect, if you have a ripe melon. The smooth mozzarella added protein and a creaminess, the prosciutto offered a meaty saltiness, the sweet melon was a foil for the peppery arugula and grassy basil. Yum. I made this for two, sprinkling two dozen small (under 1”) basil leaves throughout—they really made a difference!—and saved the lemon and oil for a very light vinaigrette (1 tsp each) at the end. With a couple of grinds of black pepper at the end, this is a keeper!
Wonderful on a warm summer evening. So refreshing! I served it with grilled eggplant dabbed with homemade pesto. The combination totally rocked. And consider this another enthusiastic vote for reader klhahn's suggestion of first baking little bundles of the proscuitto. Perfect!
Made this salad for new parents with the additions of the crispy prosciutto and tiny drizzle of pomegranate molasses ( always in my pantry!) and it was such a hit with them I made it for us the next night! Loved this and thanks to all for the great tips!
This was a wonderful salad. We roasted the prosciutto, like someone had suggested in the comments, and the crispiness was a nice contrast to the melons.