Honeydew & Prosciutto Salad is a refreshing and elegant dish that pairs the natural sweetness of ripe honeydew melon with the salty, savory bite of thinly sliced prosciutto. Tossed with peppery arugula and finished with a light dressing, this salad offers the perfect balance of sweet, salty, and tangy in every bite. It’s simple, sophisticated, and ideal for warm-weather dining.

Why You’ll Love This Recipe

This salad is the definition of effortless elegance. It requires minimal ingredients but delivers maximum flavor and texture. The combination of juicy melon, delicate prosciutto, and crisp greens makes it a favorite for brunches, picnics, or summer dinners. It’s gluten-free, light, and packed with contrast—sweet meets salty, soft meets crisp.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Honeydew melon
Prosciutto
Arugula or mixed greens
Fresh mint or basil
Olive oil
Lemon juice or white balsamic vinegar
Salt
Black pepper
Optional: shaved Parmesan or mozzarella pearls

directions

Cut the honeydew in half, remove the seeds, and scoop or cube the melon into bite-sized pieces.
Gently tear the prosciutto into strips or ribbons.
In a large salad bowl, add the arugula or greens and scatter the melon and prosciutto over the top.
In a small bowl, whisk together olive oil, lemon juice or vinegar, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and gently toss to combine.
Garnish with fresh mint or basil and, if desired, a sprinkle of Parmesan or mozzarella pearls.
Serve immediately.

Servings and timing

This recipe serves 4 as a side or 2 as a main.
Prep time: 10 minutes
Total time: 10 minutes

Variations

Swap honeydew for cantaloupe or a mix of both.
Add toasted pine nuts or walnuts for crunch.
Try a drizzle of balsamic glaze for extra richness.
Use burrata or goat cheese for added creaminess.
Mix in thinly sliced cucumber for added freshness.

storage/reheating

This salad is best served immediately after preparation.
If storing, keep the greens and dressing separate to prevent wilting. Refrigerate components in airtight containers for up to 1 day. Do not freeze.

FAQs

Can I use cantaloupe instead of honeydew?

Yes, cantaloupe pairs just as beautifully with prosciutto and works as a great substitute or complement.

What kind of prosciutto should I use?

Look for thinly sliced, high-quality prosciutto from the deli counter for the best flavor and texture.

Can I make this salad ahead of time?

You can prep the melon and prosciutto in advance, but assemble and dress the salad just before serving for the best texture.

Is this salad healthy?

Yes, it’s low in carbs and calories and includes fresh produce and lean protein, especially when served without cheese or extra toppings.

What greens work best?

Arugula is ideal for its peppery flavor, but spinach or spring mix are good alternatives.

Can I use a different dressing?

A lemon vinaigrette or white balsamic dressing works best, but a simple drizzle of olive oil and balsamic glaze also complements the flavors.

Should I serve it chilled?

Yes, serving it slightly chilled enhances the freshness and flavor of the melon and prosciutto.

Is this salad keto-friendly?

Yes, it can be keto-friendly if served without sweet dressings or fruit with high sugar content.

Can I add protein to make it a meal?

The prosciutto provides some protein, but you can add grilled chicken or shrimp for a heartier meal.

What pairs well with this salad?

It’s great with crusty bread, a glass of white wine, or as a starter before pasta or seafood dishes.

Conclusion

Honeydew & Prosciutto Salad is a celebration of contrast—sweet and salty, soft and crisp, light and flavorful. With its minimal prep and elegant presentation, it’s a go-to recipe for impressing guests or treating yourself to something special. Whether served at a summer picnic, brunch, or dinner party, this salad is guaranteed to refresh and satisfy.