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Arugula, Melon and Prosciutto Salad


Sweet melon with salty cured prosciutto and spicy green arugula dressed simply with a bright vinaigrette makes for a delicious light salad!

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Rate this recipe 4.5/5 (2 Votes)


  • 1/2 small cantaloupe about 1 pound
  • 2 tablespoons olive oil
  • 1 tablespoon red-wine or sherry vinegar
  • 1 teaspoon Dijon mustard
  • Kosher salt and pepper, to taste
  • 2 bunches arugula
  • 1/2 small red onion
  • 4 ounces prosciutto, thinly sliced
  • Crusty bread, for serving


Servings 1
Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1

Using a soup spoon, scoop bite-size pieces of the cantaloupe into a bowl.

In a large bowl, whisk together the oil, vinegar, mustard, and 1/4 teaspoons each salt and pepper. Add the arugula and onion and toss to coat. Fold in the cantaloupe and prosciutto. Serve with bread, if desired.

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