Prosciutto salad with arugula, basil and lime dressing
Summer Recipe

Melon prosciutto salad

Serve sliced melon with prosciutto, rocket and basil and drizzle with a lime and honey dressing. Cool the melon well and cut just before serving; don't leave prosciutto and dressing on top for long. Nectarine complements the melon, burrata makes the salad creamier.

No ratings yet
Jump to recipe View ingredients
Share
Total time 15 min
Calories 330 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

How to make a melon prosciutto salad

Cool the melon well and cut it just before serving; don't leave the prosciutto and dressing on it for long. Serve the melon wedges with prosciutto, rocket and basil and drizzle with a lime and honey dressing. Nectarine complements the melon, burrata makes the salad creamier.

Quick Dinners Mediterranean Cuisine Lunch Summer Recipes

Recipe

Melon prosciutto salad

Serve sliced melon with prosciutto, rocket and basil and drizzle with a lime and honey dressing. Cool the melon well and cut just before serving; don't leave prosciutto and dressing on top for long.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Prosciutto: slice. Rucola: wash and pat dry. Basil: pluck leaves. Lime: grate the peel and squeeze out the juice.

  2. 2

    Prepare

    Serve sliced melon with prosciutto, rocket and basil and drizzle with a lime and honey dressing.

  3. 3

    Check for doneness

    Cool the melon well and cut just before serving; don't leave prosciutto and dressing on it for long.

  4. 4

    Serve

    Spread the slices of melon, rocket and prosciutto loosely on a plate instead of compactly. Add the basil and lime-honey dressing at the table first so that the fine slices of ham do not stick together.

Kitchen know-how

Tips for Melon prosciutto salad

Important for melon prosciutto salad

Cool the melon well and cut just before serving; don't leave prosciutto and dressing on it for long.

Variations

How to adapt this recipe

Nectarine complements the melon, burrata makes the salad creamier.

Nutrition per serving

330kcal
26.0 gCarbohydrates
18.0 gProtein
18.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Melon prosciutto salad

Weigh the melon, prepare the prosciutto and arugula separately, and then start the main cooking process for the melon prosciutto salad.

Cool the melon well and cut just before serving; don't leave prosciutto and dressing on it for long.

Cool melon prosciutto salad covered. Important for the texture: Cool melon well and cut just before serving; don't leave prosciutto and dressing on it for long. Eat leftovers the following day if possible.

Nectarine complements the melon, burrata makes the salad creamier.

Keep cooking

Related recipes and topics

Similar recipes

23 min · Summer Grilled peaches with burrata Halved peaches are grilled briefly on the cut surface and served warm with burrata, rocket, pistachio, basil and lemon-honey dressing. Use ripe but firm peaches and add burrata only on the plate so that fruit and cheese retain their texture. 15 min · Summer Peach caprese with basil Sliced peaches are grilled briefly and served with mozzarella, tomatoes, basil and a balsamic honey dressing. Ripe but firm peaches retain their shape on the grill; add mozzarella and basil on the plate. 15 min · Summer Watermelon and feta salad Watermelon and cucumber are mixed with feta, mint and lime vinaigrette and sprinkled with roasted pine nuts. Drain the melon and cucumber well and salt just before serving, otherwise too much liquid will accumulate. 30 min · Mediterranean Bean and tomato salad with feta Green beans, sweet tomatoes and salty feta make a satisfying summer salad. A mustard-herb dressing combines the vegetables without weighing them down. 23 min · Mediterranean Grilled halloumi salad with nectarines Grilled cheese and nectarine wedges are briefly fried and served warm with rocket, cucumber and lemon-honey dressing. Grilled cheese should be roasted last and served immediately, while the nectarines should only have strong grill traces. 32 min · Mediterranean Chicken pita with tzatziki Fry the lemony spiced chicken breast and fill it with tomatoes and a yoghurt tzatziki and squeezed cucumber into warm pita bread. Squeeze the cucumber thoroughly and let the chicken rest briefly after frying so that neither tzatziki nor meat soak the pita.