Recipes › Salad › Prosciutto Melon And Arugula Salad Recipe

Prosciutto Melon And Arugula Salad Recipe

Recipe by Pedro M. A. Neves

This classic Italian antipasto celebrates the natural affinity between salty prosciutto, sweet ripe melon, and peppery arugula. A simple combination of high-quality ingredients dressed with fruity olive oil and aged balsamic vinegar, this elegant salad is perfect as a light appetizer or summer lunch. The interplay of flavors—umami from the prosciutto, sweetness from the melon, and aromatic sharpness from the greens—creates a harmonious dish that requires no cooking.

Ingredients

• 1 ripe cantaloupe (about 1.2 kg / 2.5 lbs), halved, seeded, and cut into thin wedges
• 150 g (5.3 oz) prosciutto di Parma, sliced thinly
• 120 g (4.2 oz) fresh arugula (rocket)
• 60 ml (¼ cup) extra virgin olive oil
• 30 ml (2 tablespoons) aged balsamic vinegar
• 15 ml (1 tablespoon) fresh lemon juice
• Sea salt and freshly cracked black pepper to taste
• 30 g (1 oz) Parmigiano-Reggiano, shaved with a vegetable peeler

Instructions

1. Slice the cantaloupe in half lengthwise and remove the seeds with a spoon. Cut each half into quarters, then carefully slice the flesh away from the rind using a sharp knife.

2. Cut the prosciutto slices into irregular pieces or leave them whole if you prefer larger pieces. Set aside on a plate.

3. Rinse the arugula gently and spin or pat dry thoroughly with paper towels to remove excess moisture.

4. In a small bowl, whisk together the extra virgin olive oil, aged balsamic vinegar, and fresh lemon juice until emulsified. Season lightly with sea salt and cracked black pepper.

5. Arrange the cantaloupe wedges on a large serving platter, creating an overlapping pattern or scattered presentation according to preference.

6. Scatter the prosciutto pieces over and around the melon, then distribute the dry arugula evenly across the platter.

7. Drizzle the vinaigrette evenly over the entire salad, using approximately 2-3 tablespoons per serving.

8. Top with shaved Parmigiano-Reggiano using a vegetable peeler, creating thin, curled shards across the surface.

9. Serve immediately while the melon is still cold and the arugula is crisp. Taste and adjust seasoning if needed.

Substitutions

• Use prosciutto di San Daniele or quality Spanish jamón serrano as alternatives to prosciutto di Parma
• Substitute honeydew or Charentais melon if cantaloupe is unavailable
• Replace arugula with baby spinach or mixed salad greens for a milder flavor profile
• Omit Parmigiano-Reggiano or use Pecorino Romano for a more assertive dairy element

Tips

• Chill the melon in the refrigerator for at least 1 hour before serving to enhance its sweetness and provide temperature contrast with the room-temperature prosciutto and olive oil
• Assemble the salad no more than 10 minutes before serving to prevent the arugula from wilting and the melon from releasing excess water
• Use high-quality extra virgin olive oil and aged balsamic vinegar—they are the foundation of this simple dish and their quality directly impacts the final result
• Select a cantaloupe that is fragrant at the stem end and yields slightly to gentle pressure, indicating peak ripeness and maximum sweetness

This salad embodies the essence of Italian antipasti tradition, particularly popular in regions like Emilia-Romagna and Tuscany. The combination reflects the Italian principle of pairing salty cured meats with sweet fruits, creating a sophisticated balance that prepares the palate for subsequent courses.

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