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Summer Melon Salad with Prosciutto Recipe

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3.9 from 10 reviews

A refreshing and vibrant Summer Melon Salad with Prosciutto, combining juicy watermelon and cantaloupe with peppery arugula, savory prosciutto, tangy Gorgonzola, and a flavorful homemade herb pesto. Perfect for warm-weather gatherings, this salad balances sweet, salty, and nutty flavors with a balsamic glaze drizzle for added zest.

  • Total Time: 20 minutes
  • Yield: 8 servings

Ingredients

Herb Pesto

  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 1/4 cup toasted nuts (walnuts, pine nuts or cashews)
  • 1/3 cup grated Parmesan cheese
  • 2 garlic cloves
  • juice of 1/2 lemon
  • pinch of salt
  • pinch of pepper
  • 1/2 cup olive oil, plus more if needed

Salad

  • 5 oz bag of arugula
  • 6 cups watermelon, cut into 1” cubes or balled
  • 5 cups cantaloupe, cut into 1″ cubes or balled (about 1 medium melon)
  • 4 oz. prosciutto, torn into pieces
  • 4 oz. Gorgonzola cheese crumbles
  • balsamic glaze, for drizzling

Instructions

  1. Prepare the herb pesto: Combine fresh mint leaves, fresh basil leaves, toasted nuts, grated Parmesan cheese, garlic cloves, lemon juice, salt, and pepper in a food processor. Pulse the ingredients until they are roughly combined.
  2. Add olive oil to pesto: Slowly stream in the olive oil while the food processor is running to blend the pesto into a smooth consistency. Add more olive oil if the mixture seems too thick.
  3. Store leftover pesto: Transfer the pesto to an airtight container or sealed jar for storage; you will have leftover pesto after this recipe.
  4. Arrange the arugula: Spread the arugula evenly onto a large serving platter as the base for the salad.
  5. Add melon and prosciutto: Top the arugula with the cubed or balled watermelon and cantaloupe, along with torn prosciutto pieces distributed evenly over the salad.
  6. Add Gorgonzola cheese: Sprinkle the Gorgonzola cheese crumbles across the salad for a creamy and tangy element.
  7. Add pesto to salad: Dollop spoonfuls (about 1/3 cup) of the prepared pesto all over the salad, distributing flavor-rich portions evenly.
  8. Finish with balsamic glaze: Drizzle balsamic glaze over the entire salad just before serving to add a sweet and tangy finish. Serve immediately for best freshness.

Notes

  • The pesto can be made ahead and stored in the refrigerator for up to a week.
  • To toast nuts, dry roast in a skillet over medium heat until fragrant and lightly browned, about 3-5 minutes.
  • You can substitute goat cheese or feta for Gorgonzola if preferred.
  • For a vegan version, omit prosciutto and replace Parmesan with nutritional yeast and cheese with vegan cheese alternatives.
  • This salad is best served immediately after assembly to preserve the texture and freshness of the ingredients.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://monicarecipes.com/summer-melon-salad-with-prosciutto-recipe/