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Cantaloupe and Prosciutto Salad

By Carolyn Stilwell

5 from 1 vote

Updated Aug 08, 2025, Published on Sep 07, 2024

This Cantaloupe and Prosciutto Salad includes the classic Italian pairing of cantaloupe and prosciutto with several other tasty ingredients.

This salad is also a wonderful "no-cook" recipe that elevates simple ingredients with both flavor and texture. No need to turn on your oven or stove so it's perfect for summer!

Looking for other easy summer salads? Check out my Summer Peach Salad with Stracciatella or Sugar Snap Pea Salad with Miso Dressing!

Why You’ll Love This Cantaloupe and Prosciutto Salad

• Sweet‑and‑savory combination – Juicy cantaloupe pairs beautifully with salty prosciutto for a refreshing and balanced bite.
• Minimal-ingredients – The melon is scooped into round balls using a melon baller, creating an elegant presentation. Combined with the salty prosciutto, creamy burrata, crunchy pistachios, and bright herbs, this dish is a beautiful balance of flavors and textures without any cooking required.
• Perfect summer starter or light lunch – Crisp, hydrating melon and protein-rich prosciutto make it feel gourmet yet satisfying.
• Quick to prep (15 minutes total!) – Preparing this salad takes just minutes. Scoop the cantaloupe into balls, tear the burrata and prosciutto into pieces, and sprinkle pistachios and herbs over the top. Drizzle with a simple balsamic dressing and you're ready to serve!

How do I pick a good cantaloupe?

• Color: A ripe cantaloupe will have a creamy, golden beige color underneath the net-like skin. If the cantaloupe still has green patches, it may not be fully ripe.
• Check the Stem End: A ripe cantaloupe should have a smooth, slightly indented area where the stem has naturally separated from the fruit.
• Feel the Weight: A ripe cantaloupe should feel heavy for its size.
• Smell the Melon: Smell the blossom end (opposite the stem). A sweet, fragrant scent suggests the cantaloupe is ready to eat.
• Press Gently: Press the blossom end gently with your thumb. It should give slightly when ripe but shouldn’t be too soft or mushy.

Recipe Ingredients

See the full list of ingredients with exact quantities on the recipe card below.

• Cantaloupe - you could also add honeydew, watermelon, peaches, plums, or figs.
• Burrata - or try swapping for Stracciatella or fresh mozzarella

How do I make this Cantaloupe and Prosciutto salad?

See full list of instructions on the recipe card below.

Step 1: Slice the cantaloupe in half and remove the seeds. Scoop out as many balls as you can from both halves of the cantaloupe using a melon baller.

Step 2: Tear the burrata into pieces and scatter on top and to the sides of the cantaloupe.

Step 3: Tear the prosciutto into pieces and scatter on top of the cantaloupe and burrata. Sprinkle with the pistachios and fresh herbs.

Step 4: Whisk the dressing ingredients and drizzle over the salad.

Did you try this Cantaloupe and Prosciutto Salad recipe? Leave a Review!

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5 from 1 vote

Cantaloupe and Prosciutto Salad

By: Carolyn Stilwell

A classic pairing of cantaloupe and prosciutto in a salad form with plenty of creamy burrata, salty pistachios, and fresh herbs.

Prep: 15 minutes mins

Total: 15 minutes mins

Servings: 2

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Equipment

• Melon Baller

Ingredients 

1x2x3x

• ▢ 1 small Cantaloupe
• ▢ 4 oz Burrata Cheese, or Stracciatella
• ▢ 2 oz Prosciutto
• ▢ 1/4 cup Roasted & Salted Pistachios, I used no-shell roasted & salted pistachios; optionally chop into smaller pieces
• ▢ 10 leaves Fresh Mint, optionally slice into smaller pieces
• ▢ 10 leaves Fresh Basil, optionally slice into smaller pieces

Dressing

• ▢ 2 tablespoon Balsamic Vinegar
• ▢ 2 tablespoon Extra Virgin Olive Oil
• ▢ 1 teaspoon Honey
• ▢ 1/4 teaspoon Kosher Salt, or to taste
• ▢ 1/4 teaspoon Black Pepper, or to taste

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions 

• Slice the cantaloupe in half and remove the seeds. Scoop out as many balls as you can from both halves of the cantaloupe using a melon baller. Alternatively, cut the cantaloupe into 1 inch or so pieces. Add the melon balls to the serving dish.
  1 small Cantaloupe
• Tear the burrata into pieces and scatter on top and to the sides of the cantaloupe. Tear the prosciutto into pieces and scatter on top of the cantaloupe and burrata. Sprinkle with the pistachios and fresh herbs.
  4 oz Burrata Cheese, 2 oz Prosciutto, 1/4 cup Roasted & Salted Pistachios, 10 leaves Fresh Mint, 10 leaves Fresh Basil
• Evenly drizzle the salad with the dressing and serve.

Dressing

• Add all dressing ingredients to a small bowl. Whisk until well combined. Taste the dressing and add more of any ingredient to taste.
  2 tablespoon Balsamic Vinegar, 2 tablespoon Extra Virgin Olive Oil, 1 teaspoon Honey, 1/4 teaspoon Kosher Salt, 1/4 teaspoon Black Pepper

Notes

Storage Instructions: This salad is best enjoyed fresh. If needed, store leftovers in an airtight container in the fridge for up to 1 day. For the best texture, you can store the melon and prosciutto separately and assemble just before serving.

Nutrition

Calories: 571kcal, Carbohydrates: 28g, Protein: 18g, Fat: 47g, Saturated Fat: 15g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 19g, Trans Fat: 0.04g, Cholesterol: 59mg, Sodium: 549mg, Potassium: 592mg, Fiber: 3g, Sugar: 24g, Vitamin A: 8072IU, Vitamin C: 25mg, Calcium: 349mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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