Prosciutto and Melon
on Jul 18, 2022, Updated Jun 18, 2025
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Truly, this Prosciutto and Melon (also called prosciutto e melone) recipe is a special 5 Minute Summer Italian Appetizer. There is nothing better than a juicy cantaloupe then the salty to sweet combo is absolutely fantastic and the best flavors ever.
This melon salad is no-cook, no-fuss, and comes together in absolutely no time. Check out our Stone Fruit, Burrata & Prosciutto Salad for another seasonal salad!
Table of Contents
What is prosciutto e melone (prosciutto and melon)?
Proscuitto e melone is a popular dish from Italy, often eaten in the summertime.
Why You’ll Love This Recipe
This simple appetizer is one we gravitate towards during the summer. It’s simple and adaptable.
- This appetizer is easy to prepare, in under 5 minutes!
- Looks fancy and impressive, but requires minimal effort
- Less than 5 ingredients
- No cook time
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
Slices of paper-thin prosciutto di Parma: The salty bite of the prosciutto pairs so perfectly with the sweet melon! I like to use really thin slices of the prosciutto personally.
Melon: You can use any melon, like any ripe orange cantaloupe or honeydew melon!
Acid: For this recipe, I love to use balsamic vinegar, balsamic glaze, and balsamic reduction! If you don’t have those, you can also squeeze a lemon or even a splash of vinegar. Alternatively, you can omit altogether and keep it simple with salt, pepper, and olive oil.
Fresh basil leaves: We are topping each slice of melon with a basil leaves. You can also tuck it in as you’re wrapping it with the ham.
Black pepper and salt, flaky salt to serve
Other ingredients to serve with this recipe
We are keeping it simple with the classic melon, but you can add anything you have on hand, too.
Other variations: Ingredients like parmesan cheese and fresh mozzarella balls, like ciliegine, would work well with this, or any other fresh herb like mint.
Other ingredients like green grapes would add a nice punch to this as well, or any summer tomatoes. You can make this a more involved salad by adding some little gem lettuce or arugula!
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Let your prosciutto sit at room temperature before serving.
- You can swap the melon for watermelon or any type of melon variety available.
- Storing: Store your melon and prosciutto separately, and assemble when you want to eat them.
- Prep Ahead: You can slice your melon ahead of time and assemble with the prosciutto when ready to serve.
How to Make Prosciutto and Melon
Cut your pieces of cantaloupe
You’ll start by making melon wedges with your ripe cantaloupe. Slice your melon in half and remove the seeds with a spoon. Then cut again in the center, and then once again into quarters.
Then you will take your knife and cut off the peel this way, by holding the outer edge to scrape across. However, you can also serve this with the peel on, and serve the prosciutto alongside!
Wrap your melon
Gather a thin slice of prosciutto and place it down on a board/plate. Begin by placing your melon down on the prosciutto and wrap it over until it’s fully wrapped.
Finishing touches
Finish off with basil leaves, olive oil, salt, pepper, and balsamic vinegar or glaze (optional).
Place on a serving platter and enjoy!
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this prosciutto and melon? We have you covered!
- Serve as is, alongside other appetizers of choice such as Easy 15 Minute Smoked Trout Dip, or 10 Minute Salmon Crudo with Lime Basil Oil.
- To keep with the melon theme, you can also serve this with Tomato and Melon Gazpacho.
- Pair with crusty bread and an Italian Chopped Salad for a light summer meal.
Prosciutto and Melon FAQs
Any variety of melon works really well with prosciutto! Such as green melon, orange cantaloupe, and watermelon. Other fruits like peaches, plums, and nectarines also work really well!
While they are both salt-cured and both a ham product, prosciutto is dry-cured in a more humid environment, keeping the pork salty and more smooth!
Serve on a charcuterie board, toss in salads, crisp up on soups, and more! Start with our Cheesy Prosciutto Wrapped Asparagus, or Broccolini & Cheddar Soup with Crispy Prosciutto.
To pick the perfect melon, ensure there is some softness to it. You can also pat it, and it should have a feeling of hollowness to it. It is also a good sign if you see any scratches, which indicate bees were on it, meaning it’s sweet!
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If you do make this Prosciutto and Melon recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Prosciutto and Melon (5 Minute Italian Summer Appetizer)
Ingredients
- 1 cantaloupe or honeydew melon
- 1/2 pound paper thin prosciutto , about 8-10 slices
- salt, pepper, olive oil, basil to serve
- balsamim vinegar or glaze to serve, optional
Instructions
- Cut your pieces of cantaloupe. You'll start by making melon wedges with your ripe cantaloupe. Slice your melon in half and remove the seeds with a spoon. Then cut again in the center, and then once again into quarters.
- Wrap your melon. Then you will take your knife and cut off the peel this way, by holding the outer edge to scrape across. However, you can also serve this with the peel on, and serve the prosciutto along side!
- Gather a thin slice of prosciutto and place it down on a board/plate. Begin by placing your melon down on the prosciutto and wrap over until it's fully wrapped.
- Finish off with basil leaves, olive oil, salt, pepper, and balsamic vinegar or glaze (optional).
- Place on a serving platter and enjoy!
Video
Notes
- Let your prosciutto sit at room temperature before serving.
- Storing: Store your melon and prosciutto separately, and assemble when you want to eat them.
- Prep Ahead: You can slice your melon ahead of time and assemble with the prosciutto when ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What brand is the best prosciutto?
Hi Sudi, I love the prosciutto at Eataly (if you live next to any of their locations). Other brands I love are PARMA Prosciutto Di Parma, Volpi, Creminelli and La Quercia! You can also find a local butcher/deli and they should have great prosciutto as well! Hope this help!