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    Home » Recipes » Salad Recipes

    Published: Mar 24, 2021 · Last Updated: Mar 25, 2021 by Kyndra Holley

    Prosciutto, Peach and Melon Salad

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    a fresh summer salad of prosciutto, peaches, melon, walnuts, croutons, feta, and arugula on a white plate
    a fresh summer salad of prosciutto, peaches, melon, walnuts, croutons, feta, and arugula on a white plate
    a fresh summer salad of prosciutto, peaches, melon, walnuts, croutons, feta, and arugula on a white plate
    a fresh summer salad of prosciutto, peaches, melon, walnuts, croutons, feta, and arugula on a white plate

    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.

    a white plate piled high with a fresh summer salad of prosciutto, peaches, melon, walnuts, and arugula
    Table of Contents show
    Ingredient Notes
    Step-by-step Instructions
    Recipe tips and variations
    Frequently asked questions
    Other recipes you might enjoy
    Prosciutto, Peach and Melon Salad

    Ingredient Notes

    Spread of salad ingredients - prosciutto, peaches, arugula, cantaloupe, croutons, basil, walnuts

    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-by-step Instructions

    Step by step photos of a prosciutto, peach and melon salad being made

    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

    a fresh summer salad of prosciutto, peaches, melon, walnuts, croutons, feta, and arugula

    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.
    a white plate piled high with a fresh summer salad of prosciutto, peaches, melon, walnuts, and arugula

    Frequently asked questions

    What dressing goes well with this salad?

    I like to keep it simple with a light vinaigrette. Mixing olive oil, balsamic (or apple cider vinegar) and a little salt and pepper.

    How do you make homemade croutons?

    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.

    How can I make this low carb?

    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.

    a fresh summer salad of prosciutto, peaches, melon, walnuts, croutons, feta, and arugula on a white plate

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    a fresh summer salad of prosciutto, peaches, melon, walnuts, croutons, feta, and arugula on a white plate

    Prosciutto, Peach and Melon Salad


    • Author: Kyndra Holley
    • Total Time: 15 minutes
    • Yield: 4 servings 1x
    Print Recipe
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    Description

    This light and fresh summer 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

    Scale
    •  2 cups packed baby arugula (I get my fresh produce here) code PEACE for 10% off
    • 2 cups seeded and cubed cantaloupe
    • 1 peach, skinned, pitted, and cut into thin wedges
    • ½ cup torn basil leaves
    • 6 thin slices prosciutto, cut into strips
    • ½ cup chopped walnuts
    • ½ cup Garlic Parmesan Croutons, optional
    • crumbled feta cheese, optional

    Instructions

    1. Add the arugula to a large bowl. Add the melon, peaches, basil, prosciutto, walnuts, croutons and feta, if using. Toss to mix. Drizzle over dressing and toss again.

    Notes

    • To make a quick dressing, combine ¼ cup olive oil, 2 tablespoons apple cider vinegar, and salt and pepper to taste.
    • If you do not want to make homemade croutons, store-bought works great too. 
    • This salad is best to serve immediately. If not possible, prepare the salad as directed, leaving out the melon and peach. Keep the salad in the fridge, covered. Add the peaches and melon right before serving.
    • Peeled peaches turn brown very quickly. If you need to prepare the peach ahead of time, squeeze some lime/lemon juice over them, cover, and store in the fridge. 
    • Prep Time: 15 minutes
    • Category: Salad Recipes
    • Method: Mixing
    • Cuisine: Italian

    Nutrition

    • Calories: 189
    • Fat: 12.4g
    • Carbohydrates: 12.5g
    • Fiber: 2.5g
    • Protein: 9.3g

    Keywords: peach salad, prosciutto salad, summer salad recipes, fruit salad recipes, paleo salad recipes

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    Kyndra

    Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog and Peace Love and Low Carb. When I am not hard at work creating recipes and healthy living content, I can be found exploring the world, playing with our 5 crazy pups, hiking, or just kicking back and relaxing with a cup of coffee and a good book. Read more...

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    406 shares