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Prosciutto and Melon Salad

Savory cured ham and sweet, juicy cantaloupe are the stars of this easy yet elegant salad that’s perfect as a starter or light lunch.

Serves 6
Ready in 22 mins
Prep time 10 mins
Cooking time 12 mins
298 calories per serving


> 4 cups cubed sourdough bread
> 5 tbsp olive oil, divided
> 1/2 ripe cantaloupe
> 1 (5 oz) bag baby arugula
> 1 small head radicchio, cored and chopped
> 2 tbsp white balsamic vinegar
> 1/4 cup fresh basil leaves, torn
> 1 (3 oz) pkg sliced prosciutto, torn into strips


Preheat oven to 375°F. In a large bowl, toss the bread and 2 tbsp oil. Season with salt. Arrange on a rimmed baking sheet and bake 8–12 min., until golden and crisp, stirring occasionally. Remove from oven and let cool completely.
With a spoon, scoop out and discard seeds from the cantaloupe. Cut the peel from the cantaloupe. Thinly slice cantaloupe.
In a large bowl, toss the arugula, radicchio, vinegar, toasted bread cubes, basil, and remaining 3 tbsp oil until well combined. Season with salt and pepper to taste. Arrange on a large platter.
Top with cantaloupe and prosciutto slices. Season with pepper.

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