This sweet melon prosciutto spinach salad is the ultimate summer salad that is ready for a quick anytime meal or your go-to crowd pleaser. It’s a delicious blend of light, fresh and refreshingly sweet, perfect for summer.
Cantaloupe Wrapped Prosciutto
Sweet ripe cantaloupe wrapped in prosciutto was first introduced to me 10 years ago in Italy and it is life-changing. The sweetness of the melon and the saltiness of the prosciutto is an irresistible combo. Still to this day, I tell anyone who is traveling to Italy to try it.
How to tell cantaloupe is ripe
Cantaloupe is a sweet melon when ripe. My Grandma Miller told me, when picking out a cantaloupe, knock on it and listen to see if it sounds hallow and then to smell the tip/end. If it smells like a sweet cantaloupe, it’s ready! Works every time.
Prosciutto is an Italian dry-cured ham and can be found the grocery store near the deli section or speciality meat and cheese section.
Honey Balsamic Vinaigrette
I’m totally obsessed with this vinaigrette. It’s the perfect balance of sweet and tangy. Drizzled on top of the baby spinach, fresh mozzarella, cantaloupe and prosciutto it is the chef’s kiss for this sweet melon prosciutto spinach salad. It will be a new go-to for all of your basic spinach salads.
There are so many different types of honey and they all have a different flavor. My all time favorite, and what I used for this recipe is Gunter’s Clover Honey. You can also use any honey you love.
For the balsamic vinegar, use the actual vinegar not the salad dressing.
Melon Prosciutto Spinach Salad
Ingredients
- ½ Cantaloupe
- 4 oz. Prosciutto
- 5 oz Baby Spinach
- 16 oz Fresh Mozzarella
Honey Balsamic Vinaigrette
- 2 TBSP Balsamic Vinegar
- 3 TBSP Honey
- ¼ cup Olive Oil
- ¼ tsp Kosher Salt
Instructions
- Prepare the ingredients, cut the cantaloupe- scoop out the seeds, remove the rind and cut into bite size wedges or chunks. Cut the fresh mozzarella into large bite size pieces.½ Cantaloupe, 16 oz Fresh Mozzarella
- Wrap the prosciutto around the some of the cut cantaloupe. You may need to cut the prosciutto in half depending on the size of the cantaloupe wedges. Leave some cantaloupe unwrapped.4 oz. Prosciutto
- In a bowl or jar add in the honey balsamic vinaigrette ingredients. Whisk or with a lid on the jar, shake until combined. Make sure to get all of the honey incorporated.2 TBSP Balsamic Vinegar, 3 TBSP Honey, ¼ cup Olive Oil, ¼ tsp Kosher Salt
- In a large salad bowl, add the spinach, ½ of the cut (unwrapped) cantaloupe and cut fresh mozzarella. Pour on 3/4 of the honey balsamic vinaigrette and toss. Toss until the spinach is evenly coated in the vinaigrette.5 oz Baby Spinach
- Add on the the remaining cantaloupe, prosciutto wrapped cantaloupe, and fresh mozzarella. Drizzle on the remaining vinaigrette. Serve Immediately.
Ooo – looks delightful! I am anxious to try it!
I’m pretty sure you’re going to love it!!