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Cantaloupe Salad with Arugula and Prosciutto

by Capri Lilly
Published: Last Updated on

Cantaloupe Salad is bursting with rich flavors from ripe cantaloupe, peppery arugula, and salty prosciutto tossed in a honey lime dressing. This quick and easy salad is ideal for backyard barbecues, picnics, or a light weekday meal. (This recipe is completely gluten-free and refined sugar-free.)

If you are looking for more ways to add melon to your diet, then you have to try our naturally sweetened Cantaloupe Juice, Honeydew Juice, Easy Melon Salad, or our refreshing Watermelon Mint Salad.

cantaloupe salad with arugula prosciutto mozzarella balls fresh basil and cucumber in a wooden bowl with a wooden spoon in the bowl. sliced of cantaloupe on cutting board shown in the top right corner. two gold forks shown in left corner

This delicious Cantaloupe Salad with Arugula and Prosciutto is the perfect summer salad. No need to turn on the stove or the oven to make this tasty filling salad. It is packed with fresh, seasonal fruits and vegetables so you can keep cool on even the hottest days.

cantaloupe salad with arugula prosciutto mozzarella balls fresh basil and cucumber in a wooden bowl with a wooden spoon in the bowl. sliced of cantaloupe on cutting board shown in the top right corner

Inspired by Prosciutto e Melone (essentially prosciutto-wrapped cantaloupe), this flavorful salad is the perfect combination of sweet cantaloupe, salty Prosciutto ham, bitter arugula, crunchy cucumbers, and creamy mozzarella cheese. You can enjoy it as a starter, a light lunch, or a delicious side. It is easy to throw together but everyone will be impressed and going for seconds!

You’ll love Cantaloupe Salad because it’s:

  • Healthy – With ingredients like water-rich cantaloupe and cucumbers, this melon salad is a great way to stay hydrated on a hot summer day. Additionally, cantaloupes are rich in Vitamin A, Vitamin C, Potassium, and fiber.
  • Convenient – Made with inexpensive, easily accessible ingredients, it is simple to prepare and totally customizable to your taste.
  • The Perfect Side Dish – This sweet and savory Cantaloupe Salad is a light and refreshing side to an al fresco meal.

How to Choose Cantaloupe Melon

A ripe cantaloupe is essential for this recipe. You can tell a cantaloupe is ripe when the melon’s green rind begins to turn a light yellowish color. Push on the outside of the cantaloupe. It should be firm but slightly soft when pressed. A good cantaloupe will also feel heavy.

Another way to determine if your cantaloupe is ripe is the smell. The rind should smell sweet and slightly musky. If you don’t smell anything, it is not ready. Alternatively, if it’s sour, trash it.

ingredients show to make the salad shown are sliced cantaloupe cucumber prosciutto basil mini mozzarella balls basil and arugula

Cantaloupe Salad Ingredients

  • Cantaloupe: This main ingredient works best when it’s creamy and fragrant so this salad is best enjoyed when melons are in season (June – August).
  • Arugula: The peppery, slightly bitter flavor of the arugula compliments the sweet and salty flavors of the salad.
  • Cucumber: This is the burst of freshness every summer salad needs and adds a welcome crunch. English cucumbers work best in this salad.
  • Fresh Basil: This pairs well with the other ingredients and enhances the flavor.
  • Mozzarella cheese balls: This soft, rich cheese pairs perfectly with cantaloupe! Make sure to get the small bite-sized balls. You can also, try feta cheese for an even tangier flavored cheese.
  • Prosciutto: If you are going to include this cured meat, don’t skimp! Make sure you rip it into bite-size pieces.

Honey Lime Dressing

Although this salad is delicious as is, adding dressing kicks it up a notch. You can easily make the dressing by combining the ingredients in a small mason jar and giving it a good shake. You’ll need:

  • Olive oil
  • Lime juice
  • Honey
  • Sea salt
  • Freshly ground black pepper
close up homemade vinaigrette in a small metal ramekin with a gold spoon inside. on the left is a cut off bowl of the cantaloupe salad with mozzarella balls prosciutto and basil

How to Make Cantaloupe Salad

  1. Slice the cantaloupe in half, remove the seeds, then cut into wedges. Remove the rind and cut the cantaloupe flesh into small cubes. (Alternatively, you can use a melon baller to scoop out the cantaloupe into bite-sized balls.)
  2. Assemble The Salad: Place arugula in a large salad bowl. Top arugula with sliced cucumber, mozzarella cheese balls, chopped basil, and cantaloupe.
  3. Prepare The Cantaloupe Salad Dressing: whisk together lime juice, honey, olive oil, salt, and pepper in a small bowl. Finally, drizzle dressing over the salad.
  4. Garnish and Enjoy. Top with more basil. Serve immediately. Enjoy!
cantaloupe salad with arugula prosciutto mozzarella balls fresh basil and cucumber in a wooden bowl with a wooden spoon in the bowl. sliced of cantaloupe on cutting board shown in the top right corner

Variations & Modifications

  • Cheese: I chose mozzarella cheese for this recipe but you can use goat cheese, feta, burrata, or cottage cheese.
  • Protein: No prosciutto? This salad would taste great with bacon, crab, shrimp, or simply without any added protein.
  • Fruit: Instead of cantaloupe, you can make this salad with watermelon or honeydew. Alternatively, keep the cantaloupe and add either strawberries, peach, blueberries, or pineapples.
  • Vegetables & Fresh Herbs: Arugula not your thing? Try a spinach or spring mix.
  • Vegan: Simply swap the cheese for a non-dairy alternative, the honey for agave nectar, and omit the prosciutto. To make the salad heartier, add quinoa.
close up of cantaloupe salad with arugula prosciutto mozzarella balls fresh basil and cucumber in a wooden bowl with a wooden spoon in the bowl

What to Serve with Cantaloupe Salad

While this can be enjoyed as a meal, it would be a well-balanced side. Here are some dishes to pair with your salad:

Can I make Cantaloupe Salad ahead of time?

If you want to make this before you are ready to eat, just assemble the salad and leave the dressing off until you are ready to serve it. The salad is best enjoyed immediately but will keep well in the refrigerator up to 12 hours.

How to Store Leftovers

Store the leftover salad and dressings in separate airtight containers then place them in the fridge. Enjoy both within 2 days.

close up of cantaloupe salad with arugula prosciutto mozzarella balls fresh basil and cucumber in a wooden bowl with a wooden spoon in the bowl

I hope you enjoy this Cantaloupe Salad with Arugula and Prosciutto Recipe! 

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram and Pinterest! I love seeing my recipes come to life in your kitchen.

More Salad Ideas! 

cantaloupe salad with arugula prosciutto mozzarella balls fresh basil and cucumber in a wooden bowl with a wooden spoon in the bowl. golden fork in the top left corner and two slices of cantaloupe on a wooden cutting board in top right corner

Cantaloupe Salad with Arugula and Prosciutto

Cantaloupe Salad is bursting with rich flavors from ripe cantaloupe, peppery arugula, and salty prosciutto tossed in a honey lime dressing. This quick and easy gluten-free salad is ideal for backyard barbecues and picnics.
5 from 56 votes
Print Pin Rate
Course: Salad
Cuisine: American, Healthy Options, Italian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 251kcal
Author: Capri Lilly

Ingredients

  • 1 small Ripe Cantaloupe (2-2.5 lb) cut into bite-sized chunks or sliced thinly
  • 6 oz Baby Arugula
  • 1/2 English Cucumber, chopped
  • 1/4 cup loosely packed Basil, chopped plus more for garnish
  • 6 oz Mozzarella cheese balls mini size
  • 4 oz Prosciutto, cut or torn into bite-sized pieces optional

Honey Lime Dressing

  • 3 tbsp Lime juice
  • 2 tbsp Honey
  • 1 tbsp Olive oil
  • ½ tsp Sea salt plus more to taste
  • ½ tsp Freshly ground black pepper plus more to taste

Instructions

  • Slice the cantaloupe in half, remove the seeds, then cutinto wedges. Remove the rind and cut the cantaloupe flesh into small cubes. (Alternatively, you can use a melon baller to scoop out the cantaloupe into bite-sized balls.)
  • Assemble The Salad: Place arugula in a large salad bowl. Top arugula with sliced cucumber, mozzarella cheese balls, chopped basil, and cantaloupe.
  • Prepare The Cantaloupe Salad Dressing: whisk together lime juice, honey, olive oil, salt, and pepper in a small bowl. Finally, drizzle dressing over the salad.
  • Garnish and Enjoy. Top with more basil. Serve immediately. Enjoy!

Nutrition

Serving: 1g | Calories: 251kcal | Carbohydrates: 6.5g | Protein: 18.2g | Fat: 17g | Saturated Fat: 9.6g | Cholesterol: 68mg | Sodium: 397mg | Potassium: 403mg | Fiber: 1.4g | Sugar: 4.2g | Calcium: 313mg | Iron: 2mg

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12 comments

Marta August 18, 2022 - 5:19 pm

5 stars
Arugula is my favorite green so when I found this cantaloupe salad recipe with it, I knew I would like it. Boy, was I wrong. I’m obsessed with it! I’ve made it 3 times this week for our lunch and the family can’t get enough of it!

Reply
Capri Lilly August 19, 2022 - 5:29 am

Yess! I love to hear it. I am glad you like the salad. 🙂 Also, arugula is my favorite green too!

Reply
Camille August 21, 2022 - 1:53 pm

5 stars
I’m usually not a salad girlie but this is bomb girl. I’m also enjoying your salad series on IG…can’t wait to try them all lol

Reply
Capri Lilly August 22, 2022 - 4:24 am

Hi Camille! I am glad I can sway you into liking salads. This one is a great one to start with! And thanks for tuning into the salad series! That brings me joy! 🙂

Reply
Robin August 22, 2022 - 5:28 pm

5 stars
When I came across this recipe on Instagram, I knew immediately I would adore it. The saltiness of the prosciutto and cheese juxtaposed with the sweet melon were simply incredible.

Reply
Capri Lilly August 23, 2022 - 1:23 am

Hi Robin, that makes me so happy to hear! I am glad you liked the mix of flavors!

Reply
Taneisha August 22, 2022 - 8:19 pm

This recipe was such a great treat to make and devour! I loved the freshness of the cantaloupe along with the saltiness of the prosciutto! Definitely recommend trying!

Reply
Capri Lilly August 23, 2022 - 1:19 am

Thanks, Taneisha!! Glad you liked 🙂

Reply
Jazz August 24, 2022 - 9:37 am

5 stars
I’ve been enjoying your salad series on Instagram and had to try this one. I love the flavors, especially the honey lime dressing, and will be making it again!

Reply
Capri Lilly August 24, 2022 - 3:27 pm

Hi Jazz! Thanks for following along on Instagram!! I am glad you like the salad!

Reply
Jessica August 24, 2022 - 10:50 am

5 stars
It’s been too hot to cook so I’ve been on the lookout for unique salads to make. We absolutely LOVED this. The sweetness of the melon with the salty prosciutto, creamy cheese and peppery arugula. Just PERFECT. Will be making this for the rest of summer!

Reply
Capri Lilly August 24, 2022 - 3:32 pm

Yesss! That makes me so happy! I am glad you enjoyed all the flavors together! 🙂

Reply

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