Arugula and Prosciutto Salad with Melon and Sherry Vinaigrette
A bright, elegant salad combining peppery arugula with salty prosciutto, sweet cantaloupe, and creamy burrata cheese, dressed in a silky sherry vinaigrette. Fresh and simple, this Italian-inspired salad is perfect as a first course or light lunch.
Steps
Before you start
- Chill serving plates in the refrigerator if you have time
- Select a ripe cantaloupe that yields slightly to pressure at the blossom end
- Have all ingredients prepped and ready before assembling
Make the vinaigrette
- In a small bowl or jar, combine the sherry vinegar, Dijon mustard, and minced shallot.
- Whisk together and let sit for 1 minute to soften the shallot slightly.
- Add a pinch of salt and pepper.
- While whisking continuously, slowly drizzle in the extra-virgin olive oil until the vinaigrette is emulsified and creamy.
- Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
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Ready when: Vinaigrette is creamy and well combined
Tip: Whisking in the oil slowly ensures the emulsion stays stable; if it breaks, start with a fresh bowl and whisk in the broken vinaigrette slowly.
Prepare and tear prosciutto
- Lay the prosciutto slices on a clean surface.
- Tear each slice into 2–3 irregular pieces by hand.
- This creates appealing texture and makes eating easier.
- Set aside.
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Ready when: Prosciutto is torn into bite-sized pieces
Tip: Don't cut the prosciutto with a knife; tearing by hand keeps it delicate and prevents it from shredding.
Dress the arugula
- Place the clean, dry arugula in a large mixing bowl.
- Drizzle with about three-quarters of the vinaigrette and toss gently with your hands or two forks until every leaf is lightly coated.
- Be gentle to avoid bruising the delicate greens.
- Taste and add more vinaigrette if needed, but do not overdress.
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Ready when: Arugula is evenly coated with vinaigrette and glistens
Tip: Dress the arugula just before serving to keep it crisp. Underdressing is better than overdressing a delicate green.
Assemble the salad
- Divide the dressed arugula among four chilled serving plates or bowls.
- Arrange the cantaloupe wedges or melon balls around the arugula, distributing them evenly.
- Scatter the torn prosciutto over the top.
- If using burrata, place a ball or portion gently in the center of each salad (do not toss it with the greens, as it will break).
- Drizzle any remaining vinaigrette lightly over the melon and prosciutto.
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Ready when: Salad is arranged and ready to serve
Tip: Serve immediately after plating so the arugula stays crisp and the flavors are at their peak.
Good to know
Tips
- Choose a cantaloupe that is fragrant at the blossom end and feels slightly yielding when pressed; an underripe melon will taste bland and watery.
- Sherry vinegar varies in sweetness; taste your vinaigrette and adjust with a touch of honey or a squeeze of lemon juice if the balance feels off.
- For a warm-weather meal, chill all components thoroughly and serve the salad on ice if you like.
- This salad works beautifully as a first course before a light main dish like grilled fish or roasted chicken.
Make ahead
Sherry vinaigrette can be made up to 2 days ahead and stored in a sealed jar in the refrigerator. Bring to room temperature and shake well before using. Arugula can be washed, spun dry, and stored in a paper towel–lined container in the refrigerator for up to 1 day.
Storage & reheating
This salad is best served immediately after assembly and cannot be stored dressed. Undressed components keep refrigerated: arugula for 1 day, melon for 2–3 days (wrapped), prosciutto in its original packaging for 1 week, and vinaigrette for up to 2 weeks. Burrata is best eaten within 1 day of purchase.
Substitutions
- burrata cheese, fresh → Fresh mozzarella di bufala or goat cheese. Either cheese adds creamy richness. Use 2 oz (60 g) crumbled goat cheese or one 4 oz (115 g) ball of fresh mozzarella, torn into pieces.
- ripe cantaloupe → Honeydew melon, peach, or fresh figs. Any sweet, juicy fruit works. Use the same weight and adjust if the fruit is significantly softer (like ripe peaches) to avoid bruising.
- prosciutto di Parma, thinly sliced → Speck, serrano ham, or crispy pancetta. Any cured, salty pork works well. For pancetta, crisp it in a pan first, then crumble.
- sherry vinegar → Aged balsamic vinegar or red wine vinegar. Balsamic will darken the salad and add sweetness; use 1.5 tablespoons. Red wine vinegar is brighter; use 2.5 tablespoons and add a pinch of sugar if needed.
