Prosciutto and Melon (Prosciutto e Melone)
Updated Jun 16, 2025, Published Jun 28, 2021
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Discover the ultimate Italian summer bite—prosciutto wrapped around juicy, ripe melon. A no-cook, 10-minute, crowd-pleasing appetizer inspired by Sardegna’s sun-drenched flavors!
You’ll also love my Chicken Wrapped in Parma Ham Recipe.
Why you’ll love this family favorite!
I grew up eating prosciutto and melon (prosciutto e melone) as a simple summer starter, but adding peppery arugula and my citrusy orange vinaigrette gives it a bright, modern touch.
The sweet, sun-ripened melons in Sardegna are perfect for this classic Italian dish. We enjoy it often during summer al fresco meals—easy, elegant, and full of flavor. The saltiness of the prosciutto and juiciness of the melon are a match made for warm Mediterranean nights or beach picnics.
Made With AmorE,
Table of Contents
Simple Ingredients
1- Salad and Prosciutto
- Arugula – Adds a fresh, peppery bite that balances the sweetness of the melon.
- Prosciutto – Delicate, salty, and buttery—choose thin slices for the best texture.
- Cantaloupe melon – A juicy and sweet melon, it’s the perfect complement to the savory prosciutto.
- Fresh basil leaves – Add a fragrant, herbal note that ties everything together.
2- Salad Dressing
- Orange dressing vinaigrette – A zesty mix of fresh orange juice, olive oil, white wine vinegar, honey, salt, and black pepper to brighten the dish.
Substitutions and Variations
- Prosciutto Swap: Try other cured meats: speck, jamón serrano, or crispy pancetta.
- Melon Swap: Use honeydew melon, ripe pears, or fresh figs.
- Greens: Swap arugula for spinach or spring mix. Add fresh mint for a twist.
- Make it a meal: Add grilled chicken thighs, oven-baked salmon steaks, or a scoop of quinoa or farro for extra protein.
- Add creaminess: Toss in fresh avocado, mozzarella balls, or burrata.
- Sprinkle with toasted nuts—walnuts, pistachio pesto, or almonds.
- Drizzle with balsamic vinegar dressing, balsamic glaze, or zesty Italian dressing.
How to Make Prosciutto and Melon Salad
Step #1: Add all vinaigrette ingredients to a mason jar. Seal and shake well until emulsified. Store at room temperature up to 1 week, or refrigerate up to 2 weeks. Shake again before using.
Step #2: Toss the arugula gently with about half of the vinaigrette. Arrange on a large serving platter as a fresh bed for the melon and prosciutto.
Step #3: Cut the melon in half and scoop out the seeds. Slice each half into even wedges, then run a small knife between the rind and the flesh to remove the peel. Trim the slices as needed so they’re easy to wrap with prosciutto.
Wrap the melon: Place a fresh basil leaf on each of the melon wedges. Wrap with thin slices of prosciutto, leaving the ends of the melon exposed. Repeat for all.
Step #4: Top the salad: Arrange the prosciutto-wrapped melon on top of the arugula. Drizzle with a little extra dressing (about 2 tablespoons) right before serving.
Serve immediately or store in the refrigerator and enjoy with crusty bread or as a starter to a summer meal!
My Pro Tip
Recipe Tips
- Use ripe, chilled melon: Select a melon that feels heavy and has a fragrant aroma. Chill before slicing for the most refreshing bite.
- Buy high-quality prosciutto: Look for imported Prosciutto di Parma or San Daniele—it’s tender, not too salty, and melts in your mouth.
- Wrap gently. Don’t stretch or tear the prosciutto—lay it softly over the melon or wrap with a delicate touch.
Make Ahead and Storage Instrcutions
Make Ahead:
- Melon: Slice the melon up to 1 day in advance. Store in an airtight container in the fridge.
- Prosciutto: Keep it separate and wrapped in parchment or wax paper in the fridge. Bring to room temp before serving.
- Assembly: Wait to wrap or layer until just before serving to keep the prosciutto from getting soggy or tearing.
Storage
- Leftovers: Store assembled pieces in an airtight container for up to 1 day. The melon may release juice and soften the prosciutto slightly.
- Best tip: Layer leftover melon and prosciutto on arugula with a splash of vinaigrette for a next-day salad.
FAQ’s
Yes, honeydew and watermelon are also popular choices that work well with prosciutto.
Melon Tips:
Look for a sweet, fragrant smell at the stem.
The rind should be golden under the netting, not green.
It should feel heavy for its size and slightly soft at the stem end.
Prosciutto Tips:
Choose thinly sliced Prosciutto di Parma or Prosciutto di San Daniele.
Look for creamy fat marbling and avoid overly salty or thick cuts.
Serve at room temperature for the best texture and flavor.
What to Serve with Prosciutto Salad
Try my no-knead focaccia bread and grilled pork chops for a complete summer meal.
Don’t forget dessert! Try: Classic Italian Tiramisu Recipe (Authentic), Creamy Frozen Lemon Bars with Graham Cracker Crust, or Simple Italian Apple Cake (one bowl).
More Italian Salad Recipes
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Prosciutto and Melon Recipe
Ingredients
For the Salad:
- Fresh arugula, about 15 oz, pre-washed
- 8 slices prosciutto, trimmed if needed
- 8 cantaloupe wedges, from about half a medium melon, peeled
- 8 fresh basil leaves
Orange Vinaigrette:
- ¾ cup good quality extra virgin olive oil
- ½ cup fresh-squeezed orange juice, about 1 large orange
- Zest of one orange
- 2 tablespoons honey, adjust to taste
- 1 teaspoon Dijon mustard
- 1 teaspoon salt, more to taste
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic, cut into quarters
Instructions
For the Orange Dressing:
- Add all vinaigrette ingredients to a mason jar. Seal and shake well until emulsified. Store at room temperature up to 1 week, or refrigerate up to 2 weeks. Shake again before using.
Assemble the Melon and Prosciutto:
- Toss the arugula gently with about half of the vinaigrette. Arrange on a large serving platter as a fresh bed for the melon and prosciutto.
- Cut the melon in half and scoop out the seeds. Slice each half into even wedges, then run a small knife between the rind and the flesh to remove the peel. Trim the slices as needed so they're easy to wrap with prosciutto.
- Wrap the melon: Place a fresh basil leaf on each cantaloupe wedge. Wrap with a slice of prosciutto, leaving the ends of the melon exposed. Repeat for all slices.
- Top the salad: Arrange the prosciutto-wrapped melon on top of the arugula. Drizzle with a little extra dressing (about 2 tablespoons) right before serving.
- Serve immediately and enjoy with crusty bread or as a starter to a summer meal!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe! The perfect combination of flavors and the presentation is beautiful. My only variation was that I cut my basil into ribbons and sprinkled them on top. So good!
Yes, perfect for summer!
Made this 2 days ago and it was so refreshing and delicious. Used all the same ingredients, I didn’t change or substitute anything and I will def make it again. Besides being yummy it was beautiful. Love trying your recipes Elena!
Thrilled you loved it! We made some the other day too! Enjoy all the recipes 🙂
Error in the salat sauce: it should say lemon, not orange, right? And: the whole zest of a lemon? thats really to much, the zest is quite bitter.
It is orange and it is the zest of one orange. Only the orange part, not the white. The white layer is the only bitter part of a citrus peel. If you want to use lemon you can also do that instead of the orange.
The best combination of sweet, savory, and fresh. We make this all summer long!