This cantaloupe and prosciutto salad is a must-have when it’s too hot to think but you still want something that looks like you tried. Salty prosciutto, sweet cantaloupe, a mess of arugula and basil, all tangled up and piled high. It’s finished with a watermelon vinaigrette that sounds fancy but isn’t, and some fried shallots because crunch is non-negotiable. You’ll make it once and then again and again until summer’s over.
Table of Contents
- Why you need this melon on melon salad in your life
- Everything you need to make this recipe
- How to make this cantaloupe prosciutto salad
- Servings and pairings
- Storage and make ahead recommendations
- Want more salad recipes?
- Recipe FAQs
- Cantaloupe and Prosciutto Salad Recipe
Why you need this melon on melon salad in your life
Not to be dramatic, but you will get hooked on this salad. It’s sweet, salty, tangy, a little crunchy, and honestly too easy to throw together. The kind of thing that looks wildly impressive but takes almost no effort (my favorite kind). Make it the day before, serve it straight from the fridge, eat it standing at the counter or plate it up like you planned it all week. It’s the summer salad you’ll make once and then keep making until you’re sick of summer itself.
Everything you need to make this recipe
This salad’s got three main parts, none of them hard: The cantaloupe and prosciutto doing the sweet-salty thing, a pile of arugula and basil for some peppery freshness, and a watermelon-basil salad that gets dressed with shallot oil (which you’ll also fry the shallots in, because we love a multitasker). Everything gets stacked up and showered in crispy shallots, as it should. Here’s the dish:
- Olive oil + shallots: You’re frying shallots, obviously. They get crispy and golden, and the leftover shallot oil becomes liquid gold. Totally worth the small effort.
- Watermelon + basil + honey + champagne vinegar: This is your dressing. It’s juicy, tangy, slightly sweet, and tastes like summer.
- Arugula + basil: Peppery, fresh, and exactly what you want to soak up all that dressing.
- Cantaloupe + prosciutto: The forever iconic salty-sweet combo that anchors the whole thing. No notes.
Kitchen equipment needed:
- chef’s knife
- small skillet or saucepan
- slotted spoon (if you don’t have one, a fine mesh strainer will work)
- blender or small bullet blender
- small mixing bowl + whisk
- medium mixing bowl
- wide rimmed plate for serving (at least 12” wide)
How to make this cantaloupe and prosciutto salad
1. Fry the shallots
Thinly slice, toss them in oil, and let them do their thing until golden and crisp. You’ll want to eat them all—don’t. That shallot-y oil? Save it. You’re using it later.
2. Make the dressing
Blend the watermelon and basil until it’s basically a smoothie, then whisk in honey, champagne vinegar, and that shallot oil you didn’t forget about.
3. Toss the salad
Toss the arugula and basil with a bit of the vinaigrette—just enough to gloss the leaves. Use your hands. It tastes better that way, trust me.
4. Assemble
Layer the cantaloupe on a big platter then drape the prosciutto on top. Pile the dressed greens on top, drizzle with more dressing, and finish with a generous scatter of fried shallots. Looks fancy, took 10 minutes.
Servings and pairings
This salad loves a cold glass of something light and bright. Think: a slightly sweet Prosecco, a crisp rosé, or a zippy Sauvignon Blanc. Even a chilled Beaujolais works if you’re feeling red. Basically, nothing too serious—just something that keeps things fresh.
It’s the kind of dish that steals the show right out of the gate. Perfect as a first course for a summer dinner party, cookout, or whatever excuse you have to eat outside. It’s colorful, full of flavor, and won’t weigh anyone down. I like it with grilled fish or anything smoky and charred from the grill.
Storage and make ahead recommendations
Most of this can (and should) be prepped ahead, so you’re not slicing melon and frying shallots while guests are walking in.
The day before
Start the dressing: Fry your shallots until golden, then let them cool on a paper towel. Pour that glorious shallot oil into a jar with the honey and champagne vinegar. Cover it and leave it at room temp—no need to refrigerate. Once the shallots are cool, toss them into an airtight container with a paper towel and leave those out too.
Prep the base: Slice up the cantaloupe and stash it in the fridge. Same with the prosciutto—cut into ribbons and keep chilled.
The day of
Finish the dressing: Blend the watermelon and basil, then stir it into your shallot oil mixture. You now have a dressing that tastes like summer in a jar.
Dress the greens: Toss the arugula and basil with a bit of that dressing—use your hands, always. It’s the only way.
The dressing will keep in the fridge for up to 4 days—just give it a shake before using. Leftover salad (if you somehow have any) can hang out in an airtight container for a day or two, but fair warning: the greens won’t be as perky. Still delicious, just a little wilted and living their best leftover life.
Want more salad recipes?
Here are a few of my favorite salads from the blog — the ones I keep coming back to, over and over again.
Recipe FAQs
What can I use instead of prosciutto?
For a vegetarian option, skip the prosciutto and try torn fresh mozzarella or burrata for richness, plus a handful of toasted pistachios or salted pepitas to bring in that salty crunch. You’ll still get plenty of texture and contrast without the meat.
How do I pick a ripe cantaloupe?
Look for one that feels heavy for its size with a slight give when you press the stem end. It should smell sweet and fragrant—if there’s no aroma, it’s probably not ripe yet.
If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.
Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.
Xoxo, Lee
Print
Cantaloupe and Prosciutto Salad
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This cantaloupe and prosciutto salad is a must-have when it’s too hot to think but you still want something that looks like you tried. Salty prosciutto, sweet cantaloupe, a mess of arugula and basil, all tangled up and piled high. It’s finished with a watermelon vinaigrette that sounds fancy but isn’t, and some fried shallots because crunch is non-negotiable. You’ll make it once and then again and again until summer’s over.
Ingredients
- 1/3 cup extra virgin olive oil
- 1 large shallot, thinly sliced
- salt + black pepper as needed
- 1/3 cup watermelon (this will be easier to measure once blended)
- 1 and 1/4 cup fresh basil, divided
- 2 tsp honey
- 1 tbsp champagne vinegar
- 2 cups loosely packed arugula
- 1/2 small cantaloupe, sliced into thin bite sized pieces
- 3 oz prosciutto, sliced into ribbons (I recommend dry-aged)
Instructions
- Fry the shallots: Line a small plate with paper towels and set aside. In a small skillet or saucepan, heat the olive oil over medium heat until hot (but not smoking). Add the shallots and cook, stirring occasionally, until golden and crispy – about 5 minutes. Use a slotted spoon to transfer them to the paper towel lined plate and season with salt. Pour the leftover shallot oil into a small mixing bowl and let it cool.
- Make the dressing: Add the watermelon to a blender (a bullet blender works great here) and blend until smooth. Measure out 1/3 cup of the juice and return it to the blender. Add 1/4 cup fresh basil and blend again until fully combined. Pour the basil-watermelon juice into the cooled shallots oil. Add the honey, champagne vinegar, 1/2 tsp salt, and a good crack of black pepper. Whisk everything together until it looks like a proper dressing.
- Toss the salad: Thinly slice the remaining 1 cup of basil and add it to a medium mixing bowl with the arugula. Drizzle in a bit of the dressing and use your hands to gently massage it into the greens.
- Assemble: Layer the cantaloupe slices along the bottom of a large, rimmed plate. Scatter the prosciutto ribbons on top. Next, pile the dressed arugula and basil right in the center, then scatter the fried shallots over everything. Serve with the remaining dressing on the side. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salads
- Method: Stovetop