Prosciutto wrapped melon — prosciutto e melone — may quite possibly be the best and simplest “salad” there is. It is perfection. Sweet, juicy melon paired with savory, salty prosciutto. Just two ingredients, and somehow that’s all it needs. This dish is like a summer vacation along the Italian coast.
Because there are only two ingredients, the quality of each really matters. You really so need to seek out imported Italian prosciutto — it’s worth it, and since you’re using paper-thin slices, a little will go a long way. For the melon, cantaloupe is the classic choice, but don’t feel locked in. Melons aren’t all at their peak at the same time, so let ripeness guide you. For this version I used a Santa Claus melon (also called piel de sapo) — it has a pale, light green interior, a soft texture, and is perfectly sweet. Honeydew, canary melon, Crenshaw, hami melon — any of these work beautifully. Experiment, try a few, and I promise you won’t be disappointed.
It is perfection. Sweet, juicy melon paired with savory, salty prosciutto. Just two ingredients, and somehow that's all it needs. This dish is like a summer vacation along the Italian coast.
Ingredients
This recipe serves 4 as an appetizer, so feel free to scale it up or down as needed.
- 1/2 Santa Claus melon (or any other melon you like such as cantaloupe, honeydew, canary melon, just make sure it’s ripe), seeds and skin removed, sliced into long thin strips
- 1/4 lb prosciutto (about 8–10 paper-thin slices)
- Fresh basil leaves, for garnish (*optional*)
How to Make Prosciutto Wrapped Melon
- Slice your melon in half and scoop out the seeds. Cut into long, thin strips and remove the skin.
- Take a slice of prosciutto and wrap it around a strip of melon. Arrange on a platter and repeat with the remaining melon and prosciutto.
- Finish with a few fresh basil leaves for garnish. Serve immediately.
More Recipes to Try
If you loved this, you might also enjoy these summer favorites:
Grilled Halloumi with Hami Melon — Another melon and salty cheese pairing that’s just as simple and just as good. Pan-fried halloumi with sweet hami melon, fresh herbs, and a drizzle of olive oil.
Cantaloupe Salad with Cucumber and Feta — Sweet cantaloupe with crisp cucumber, salty feta, crunchy pistachios, and a bright lime dressing. A perfect summer side.
Watermelon Salad with Feta — Juicy watermelon with Castelvetrano olives, fresh basil, and quick pickled onions. Another no-cook summer starter that disappears fast.
Whipped Ricotta — Serve this alongside the prosciutto and melon for an easy Italian aperitivo spread. Creamy, light, and endlessly versatile.
Panzanella Salad — The classic Italian bread salad with tomatoes, cucumbers, and a red wine vinegar dressing. Perfect for summer entertaining.
Prosciutto Wrapped Melon
Ingredients
- 1/2 Santa Claus melon or any other melon you like such as cantaloupe, honeydew, canary melon
- 1/4 lb prosciutto about 8–10 paper-thin slices
- Fresh basil leaves for garnish (optional)
Instructions
- Slice your melon in half and scoop out the seeds. Cut into long, thin strips and remove the skin.
- Take a slice of prosciutto and wrap it around a strip of melon. Arrange on a platter and repeat with the remaining melon and prosciutto.
- Finish with a few fresh basil leaves for garnish. Serve immediately.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Want more recipes like this delivered right to your inbox?
Sign-up to the Substack newsletter below:
Subscribe
Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
FAQs
Can I make prosciutto wrapped melon ahead of time?
This is a dish that you need to make right before serving, but honestly it only takes a minute or two. If you wanted to get some prep done, you can certainly slice up your melon in advance and keep it chilled in the refrigerator.
What kind of melon is best for prosciutto and melon?
Cantaloupe is the classic choice, but any ripe, sweet melon works perfectly. Santa Claus melon (my choice here!), honeydew, canary melon, Crenshaw, and hami melon are all great options. The most important thing is ripeness — a perfectly ripe melon of any variety will always beat an underripe cantaloupe.
What prosciutto should I buy?
Look for Italian imported prosciutto — Prosciutto di Parma or Prosciutto di San Daniele are both excellent and widely available. Ask your deli counter to slice it paper thin. Pre-packaged works too in a pinch, but freshly sliced from the deli is noticeably better.
Can I use a different cured meat?
Prosciutto is traditional, but thinly sliced speck or even serrano ham would work. You want something thin, salty, and a little fatty to contrast with the sweetness of the melon.
What do you serve with prosciutto wrapped melon?
It’s a natural fit on an Italian aperitivo spread alongside whipped ricotta toast, focaccia, pizza bianca, marinated artichokes, fried squash blossoms and even some olives.
2 thoughts on Prosciutto Wrapped Melon
Melon & Procuitto is a great Summer Salad. The Santa Claus melon is quite unique. If I ever run into one at any Southeast Florida Market I will definitely go for it.
One of my faves!