Prosciutto and Melon Salad
Recipe Date:
March 15, 2026
Serving Size:
4
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1/2 lemon
- 3 cups bite-size pieces of cantaloupe, honeydew and/or another melon (about ½ small melon)
- 5 ozs arugula
- 15 small Basil leaves
- Kosher salt and black pepper
- 2 tbsps extra-virgin olive oil, plus more for drizzling
- 4 ozs small mozzarella balls, halved and at room temperature (or use fresh mozzarella torn into bite- size pieces)
- 8 slices prosciutto (3 ounces), cut in half
Directions
Tasting Notes: Such a perfect meal for a hot summer day. The fresh, creamy mozzarella plays beautifully with the acidity in the Rosé. The melon and basil really bring out the fruit flavors in the Rosé.
Serena's Tips: Don't be tempted to chop basil leaves into this, they tend to clump together when chopped. If you can find a Charentais melon, it's even more delicious.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1025351-prosciutto-and-melon-salad
Recipe courtesy of Ali Slagle for the New York Times. Photo courtesy of Brian Gardner for the New York Times.
