This Easy Melon Prosciutto Salad with Mint is a bright, summery dish that balances sweet melon, savory prosciutto, and a tangy, slightly spicy vinaigrette made from confit Sungold tomatoes and pickled cherry peppers. It works well as a side, starter, or light snack.
Recipe Ingredients
Confit Sungold Tomato and Cherry Pepper Vinaigrette: Sungold tomatoes, extra-virgin olive oil, garlic, kosher salt, freshly cracked black pepper, and pickled hot cherry peppers with a little of the brine.
Cantaloupe: Ripe cantaloupe cut into bite-sized cubes provides a sweet, juicy base that pairs beautifully with the other flavors.
Prosciutto: Thin slices of prosciutto add a salty, savory contrast—serve at room temperature for the best texture and flavor.
Fresh mint: Mint leaves brighten the salad with a fresh, aromatic note. Basil can be used as an alternative if you prefer.
How to Make this Melon Prosciutto Salad
Step 1: Preheat oven to 400°F (200°C). Place Sungold tomatoes on a baking tray, drizzle with olive oil, add garlic, and season with salt and pepper. Roast for about 30 minutes, until the tomatoes are slightly jammy.
Step 2: Transfer the roasted tomatoes and garlic, with their juices, to a blender. Add the pickled cherry pepper (or a few slices) and about 1/2 tablespoon of the pepper brine. Blend until smooth, then taste and adjust with salt, pepper, or a splash more brine for heat and tang. Chill in the refrigerator for 10–15 minutes to cool.
Step 3: While the tomatoes roast, deseed and cube the cantaloupe into bite-sized pieces and place them in a large bowl.
Step 4: When the vinaigrette is chilled, toss the melon with as much dressing as you like to coat the cubes lightly. Transfer the dressed melon to a serving platter, then scatter torn prosciutto and fresh mint leaves over the top. Serve any extra vinaigrette on the side.
Full details are available in the recipe card below.
Serving Suggestions
This salad pairs nicely with grilled mains like lamb chops or steak, or with lighter proteins such as grilled shrimp. It also works as a refreshing side for spicier dishes.
- Grilled Lamb Chops with Charred Jalapeño Chimichurri
- Grilled Corn with Tajín Lime Butter
- Grilled Peel-and-Eat Shrimp with Basil Butter
- Old Bay Brown Butter Buffalo Grilled Wings
- Adobo Grilled Steak with Chimichurri
- Blackened Grouper Fish Sandwiches with Dill Tartar Sauce
Melon Prosciutto Salad FAQs
Melon and prosciutto are a classic Italian summer pairing. One of the earliest formal mentions appears in Pellegrino Artusi’s 19th-century cookbook.
Ripe melons such as cantaloupe, watermelon, and honeydew pair beautifully with prosciutto. Stone fruits like peaches, apricots, and plums, as well as pears and cherries, also work well.
Fresh mozzarella or burrata offers a creamy, mild contrast to sweet cantaloupe. Feta also pairs nicely, adding a tangy, salty note.
Store the salad in an airtight container in the refrigerator and consume within 1–2 days for best quality. Keep any extra vinaigrette in a sealed jar in the fridge for up to 5 days.
More Summer Salad Recipes
Salads
Stone Fruit, Burrata and Prosciutto Salad
Salads
Peach and Burrata Caprese Salad
Vegetarian
Summer Panzanella Salad
Pasta
Summer Pasta Salad with Tomatoes and Parmesan
If you make this Melon Prosciutto Salad, leave a comment and rating—we’d love to hear your feedback!
Easy Melon Prosciutto Salad with Mint
10 mins
30 mins
10 mins
50 mins
4
Equipment
- Baking dish or tray
- Blender
- Large bowl
- Chef’s knife
- Cutting board
Ingredients
Confit Sungold Tomato and Cherry Pepper Vinaigrette
- 1/2 pint Sungold tomatoes (about 1 cup)
- 2 tablespoons extra-virgin olive oil
- 2–3 garlic cloves
- Kosher salt and freshly cracked black pepper
- 1 hot pickled cherry pepper (or 2–3 slices) plus 1/2 tablespoon brine
Melon Prosciutto Salad
- 2 to 2 1/2 pounds cantaloupe, seeded and cubed
- 3 to 4 ounces prosciutto, torn or thinly sliced (room temperature)
- Fresh mint leaves, for serving
Instructions
- Preheat oven to 400°F. Toss Sungold tomatoes with olive oil, garlic, salt, and pepper on a baking tray. Roast about 30 minutes until jammy.
- Blend roasted tomatoes and garlic with pickled cherry pepper and about 1/2 tablespoon brine until smooth. Adjust seasoning and consistency with olive oil, salt, pepper, or more brine. Chill 10–15 minutes.
- While the tomatoes roast, deseed and cube the cantaloupe and place in a large bowl.
- Toss melon with the vinaigrette to taste. Arrange dressed melon on a platter, scatter prosciutto and mint over the top, and serve with extra vinaigrette if desired.
Video
Nutrition
Nutrition information is an approximation.
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