This light and fresh Prosciutto Peach and Melon Salad combines the saltiness of prosciutto, with the sweetness of peaches and melon, and the acidity of vinaigrette to make an incredibly balanced and flavorful salad. Best of all, it can be on the table in less than 30 minutes.
Ingredients for Prosciutto, Peach, and Melon Salad
- Arugula - arugula has a peppery, slightly bitter flavor (I get my fresh produce here) code peace for 10% off
- Prosciutto - This adds a nice salty element to the salad
- Cantaloupe and peaches - these add sweetness and balance the saltiness of the prosciutto
- Basil - this adds an amazing herbaceous flavor
- Croutons - the croutons give the salad a nice crunchy element. You can use strore-bought or make these Garlic Parmesan Croutons
STEP 1: Add the arugula to a large bowl
STEP 2: Add the cubed cantaloupe
STEP 3: Add the peaches and prosciutto
STEP 4: Add the walnuts, croutons and basil. Toss to combine
Recipe tips and variations
This Prosciutto Peach and Melon Salad is so adaptable. You can mix and match so many different ingredients, to create endless light and fresh flavor combinations. (more salad recipes)
- Storage - This is best eaten right away. I don't recommend storing leftovers.
- Make ahead - This salad is best served immediately. If not possible, prepare the salad as directed, leaving out the melon and peaches. Keep in the fridge, covered. Add the peaches and melon right before serving.
- Meat swaps - Any salty cured meat will work. Some of my favorites are pancetta, capicola, and salami.
- Lettuce substitutions - if you do not like the spiciness of arugula, you can use any lettuce you prefer. I also like to make this with a mix of little gem and Bibb lettuces.
- Mix up the herbs - fresh mint makes an excellent substitution for the basil. If using mint, I would start with ¼ cup and add more according to personal preference.
- Melon options - honeydew makes a great swap for the cantaloupe. A mix of both is amazing also. You could even use watermelon.
- Change up the cheese - If you are not a fan of feta, crumbled goat cheese and blue cheese are also excellent choices.
- Croutons - these add a nice crunch to the salad, but can certainly be omitted. (This is my favorite sourdough bread to make croutons with)
- Nut swaps - pecans, pistachios, cashews, or pine nuts are all great substitutions.
Frequently asked questions
I like to keep it simple with a light vinaigrette. Mixing olive oil, balsamic (or apple cider vinegar) and a little salt and pepper.
To make homemade croutons: take ½ a baguette and cut into 1” cubes. Alternatively, you can also use other types of bread (sourdough, French, ciabatta, etc.) Spread the bread cubes on a baking sheet lined with parchment paper. Drizzle generously with olive oil and coarse sea salt, and bake at (375°F) for 15 to 20 minutes, or until bread cubes are golden brown. You can even use your favorite gluten free bread to make gluten free croutons.
To make this salad more low carb friendly, swap out the melon and peaches for blackberries, strawberries, blueberries and/or raspberries and omit the croutons.