Mint & Melon Prosciutto Salad

I don’t know what’s up, it’s barely April, but melons are tasting like candy right now! Buying a cantaloupe or honeydew is always a gamble, you can do the sniff test at the store (you know when you pick it up and try to smell it’s sweetness through the rind?), but you really don’t know for sure if it’s any good until you cut into it. That’s why you have to rely on someone else to buy one and tell you “I had the best cantaloupe the other day”. For me that person is my mom – she told me and now I’m telling you! So go buy one and make this Mint & Melon Prosciutto Salad – you can thank my mom later 🙂 

When I bit into these delicious melons I was transported back to when I studied abroad in Spain my junior year of college. Since lunch is the big meal of the day over there, dinner is small so I would often have “melón con jamón”, a popular Spanish tapa of melon with cured ham. Prosciutto is not Spanish, it’s Italian, but this dish still has the nostalgia of my study abroad days. 

To make this Mint & Melon Prosciutto Salad, first, scoop your cantaloup and honeydew into melon balls. Next, roll the prosciutto and and cut into small pieces then chop up some fresh mint. Add melon, mint and prosciutto to a large bowl. In a small bowl, whisk together the dressing by combining the balsamic vinegar, extra virgin olive oil, honey and sea salt. Pour the dressing over the salad and toss to coat. Garnish with fresh mint before serving. 

The sweet and juicy melon pairs perfectly with the salty and rich prosciutto and the mint adds a nice balance of freshness. This salad can be served on it’s own or as a side 🙂 

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Mint & Melon Prosciutto Salad


  • Author: Chocolate Covered Cheetah
Scale

Ingredients

  • 1 cup cantaloupe
  • 1 cup honeydew melon
  • 1 tbsp fresh mint
  • 3 oz prosciutto
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/2 tsp sea salt

Instructions

  1. Cut open cantaloupe and honeydew, scoop out seeds
  2. Using a melon baller or ice cream scoop, scoop out 1 cup of cantaloupe melon balls
  3. Repeat with honeydew
  4. Put melon balls into a large bowl
  5. Chop up fresh mint, sprinkle over melon balls
  6. Cut prosciutto into strips and roll and chop into smaller pieces
  7. Add prosciutto to the bowl with the mint and melon
  8. In a small bowl, whisk together, EVOO, balsamic vinegar, honey and sea salt
  9. Pour dressing over the melon salad, toss to coat
  10. Garnish with fresh mint and serve

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