Melon and Prosciutto Salad with Arugula, Herbs, and Cucamelons

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Sweet cantaloupe, salty prosciutto, peppery arugula, and a scattering of cucamelons and fresh herbs — the kind of effortless summer salad that looks like you spent way more time on it than you did.

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This salad is late summer on a plate. It only really works when the melons are at their peak — fragrant, heavy, and dripping sweet when you cut into them. Paired with thin sheets of prosciutto, a tangle of arugula, and a handful of whatever herbs are growing in the garden, it comes together in about fifteen minutes. It’s the salad I make when I want something that feels special but requires almost no cooking.

The melon has to be perfect

This recipe depends entirely on the quality of your melon. Pick one up and smell the stem end — it should smell sweet and musky, almost perfumy. It should feel heavy for its size and give slightly when you press the blossom end. If it doesn’t smell like anything, it won’t taste like anything. I use cantaloupe most often, but a ripe honeydew or charentais melon would be beautiful here too. Cut it into thin slices or wedges rather than cubes — the bigger pieces drape across the plate and catch more dressing.

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Let the prosciutto do the work

Good prosciutto doesn’t need much help. Drape it over the salad in loose, rippled sheets so it catches the olive oil and vinegar. The saltiness plays off the sweet melon in a way that makes every bite interesting. If you can find prosciutto sliced paper-thin at a deli counter rather than the pre-packaged kind, it makes a real difference — it melts on your tongue instead of being chewy.

Cucamelons are the secret ingredient

If you grow cucamelons in your garden (or can find them at the farmers market), this is the salad that shows them off. They look like tiny watermelons but taste like cucumbers with a bright, citrusy bite. Halved and scattered across the plate, they add crunch and a pop of acidity that cuts through the richness of the prosciutto. If you can’t find them, thinly sliced Persian cucumbers or even a handful of halved cherry tomatoes work in their place.

Make it a light dinner. Add a ball of torn burrata in the center of the plate, drizzle generously with olive oil, and serve with crusty bread. A glass of cold rosé doesn’t hurt either.

Cucumbers

Melon and Prosciutto Salad with Arugula, Herbs, and Cucamelons

Prep: 15m

Cook: 0m

Total: 15m

Sweet ripe cantaloupe draped with salty prosciutto, tossed with peppery arugula, cucamelons, fresh herbs, and kalamata olives. Dressed simply with olive oil, balsamic, and a pinch of red pepper flakes. Fifteen minutes, no cooking, peak summer.

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Ingredients

For the salad:

• 1 ripe cantaloupe, halved, seeded, and sliced into thin wedges
• 4 ounces thinly sliced prosciutto (about 8 slices)
• 2 large handfuls baby arugula
• 1 cup cucamelons, halved (or thinly sliced Persian cucumbers)
• 1 small shallot, finely sliced into rings
• ⅓ cup fresh basil leaves, torn
• 1 small handful fennel fronds, loosely torn
• 12 kalamata olives, halved lengthwise

For dressing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Flaky sea salt
• Pinch of red pepper flakes

Instructions

1. Halve the cantaloupe and scoop out the seeds. Slice each half into thin wedges about ½ inch thick, then carefully cut the rind away from each wedge. The melon should smell fragrant and sweet as you cut into it — if it does not, let it ripen another day.
2. Scatter the arugula across a large serving platter or wide shallow bowl. Arrange the melon wedges over the greens, tucking them in loosely rather than stacking. Drape the prosciutto in rippled sheets over and between the melon — you want it to look effortless, not flat.
3. Scatter the halved cucamelons, sliced shallot, torn basil, fennel fronds, and olives across the top. Everything should look abundant and a little wild.
4. Drizzle the olive oil generously over the entire salad, followed by the balsamic vinegar. Finish with a good pinch of flaky sea salt and a scattering of red pepper flakes. Toss very gently at the table, or let everyone serve themselves and toss their own portion. Serve immediately — the arugula wilts quickly once dressed.

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Refreshing summer salad from my garden. Inspired by @wishbonekitchen #garden #gardening #melon #summer

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Notes

• Choosing a melon. Pick it up and smell the stem end — a ripe cantaloupe smells sweet and musky. It should feel heavy for its size and yield slightly at the blossom end. Honeydew or charentais melon work beautifully here too.
• No cucamelons? Thinly sliced Persian cucumbers, halved cherry tomatoes, or even diced watermelon radish all make great substitutes.
• Make it a meal. Add a ball of torn burrata to the center and serve with crusty bread for a light summer dinner.