When the heat arrives, there’s nothing better than a fresh, colorful dish ready in a few minutes. The Melon, Prosciutto, and Fresh Cheese Salad is a no-cook recipe I often bring to the table in the summer: it’s light, tasty, and perfect both as an appetizer and a delightful second course.
The sweetness of the melon pairs wonderfully with the savoriness of the prosciutto and the texture of the fresh cheese, while the basil and the extra virgin olive oil provide an irresistible aroma. A simple dish that also immediately evokes summer.
If you’re looking for a quick and fresh recipe that will win everyone over, this salad is the perfect solution.
Let me know if you try it.
Anna – lappetitovienmangiando
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs melon
- 10 oz prosciutto
- 7 oz fresh cheese
- 4 tbsps extra virgin olive oil
- to taste pepper
- to taste basil
- balsamic vinegar to taste
Tools
- 1 Dish serving
- 1 Scoop melon
Preparation
Cut the melon in half, remove the seed-rich central part, and use a scoop to extract balls (to speed up the recipe preparation, you can also just cut it into pieces, removing the peel beforehand). Crumble the fresh cheese with your hands and place it directly at the bottom of a serving dish.
Place the melon balls over the cheese and season with extra virgin olive oil and freshly ground pepper if possible.
Add the halved slices of prosciutto and finish with fresh basil leaves.
Serve our Melon, Prosciutto, and Cheese Salad immediately, and if desired, also add a drizzle of balsamic vinegar.
Tips, Variations, and Storage
This salad is perfect when consumed immediately. If any leftovers remain, they can be stored in the refrigerator in an airtight container for up to 1 day.
We can replace the fresh cheese with mozzarella, feta, or ricotta.
Besides basil, fresh mint and thyme are also worth trying.
FAQ
Can I prepare it in advance?
Yes, we can cut the melon and cheese in advance and store them in the fridge. However, add the prosciutto, oil, and basil just before serving.
Which melon works best?
The best choice is the cantaloupe melon, sweet and fragrant, but we can also use other varieties as long as they are well-ripened.
Is it suitable as a main dish?
Absolutely yes, with the proteins from the prosciutto and cheese, it’s a balanced and substantial dish, ideal for a light summer lunch.
