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Melon and Prosciutto Salad

Melon and Prosciutto Salad

This salad is the perfect summer meal when it's too hot to actually cook anything but you still want something delicious. It's also easily customizable to whatever you have on hand!
Serves 2-4
Course Salad
Servings 2


  • 1/2 medium melon
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced
  • 1/4 teaspoon salt, to taste
  • Several grinds pepper, to taste
  • 3-4 handfuls (cups) arugula
  • 2-4 ounces prosciutto
  • Small handful fresh mint, roughly chopped
  • 1/4 cup pistachios, roughly chopped
  • 1/2 cup crumbled goat cheese


  • Remove the seeds from the melon, cut into 4-6 wedges, and remove rind. Set aside.
  • Combine olive oil, balsamic vinegar, Dijon mustard, shallot, salt, and pepper in a small jar. Secure lid tightly and shake vigorously until combined. Place a few tablespoons of the vinaigrette in a medium bowl. Add arugula and toss to combine. Add more dressing as needed, being careful not to overdress the arugula.
  • Place dressed arugula on a single large serving platter or evenly among individual plates. Arrange melon slices on top of the arugula. Roughly tear up the prosciutto and add to the salad. Sprinkle with mint and top with pistachios and goat cheese. Add extra dressing as desired and enjoy!


  1. Any leftover vinaigrette can be stored in the fridge for about a week.
  2. Once the salad is assembled, it’s best served immediately so don’t plan on leftovers. However, each individual component can be made in advance so you can easily whip up a salad when you’re ready. 
Keyword Melon, Quick, Summer