Provençal Melon Salad with Prosciutto and Basil

Name: Provençal Melon Salad with Prosciutto and Basil
Prep time: 12 min
Total time: 12 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 medium melon (about 3 lbs) (1400 g) ripe cantaloupe, halved, seeded, peeled, and cut into ¾-inch (2 cm) cubes or thin ribbons; 4 oz (115 g) prosciutto di Parma or similar high-quality prosciutto, thinly sliced, then torn into bite-sized pieces; ½ cup (loosely packed) (12 g) fresh basil leaves, preferably Genovese or sweet basil, hand-torn or left whole if small; 1 large (90 g) fresh lemon, zested (for garnish) and juiced; 3 tablespoons (45 ml) extra virgin olive oil, good quality; to taste sea salt; to taste freshly cracked black pepper; ⅛ teaspoon (½ g) red pepper flakes (optional, for heat) (optional)

From the MyKitchenBank Kitchen

A light, elegant no-cook salad celebrating the sweet-salty tradition of Provence. Ripe cantaloupe is cut into cubes or thin ribbons, then tossed with crispy prosciutto, fresh basil, and a bright lemon vinaigrette. It's cool, refreshing, and ready in minutes—perfect as a starter or light lunch.

Prep: 12 min
Cook: —
Total: 12 min
Makes: 4 servings as a first course or light lunch

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Steps

Before you start

Choose a ripe cantaloupe that yields slightly to pressure at the blossom end and smells fragrant
Use prosciutto di Parma if possible for authentic flavor
Tear basil by hand just before serving to prevent bruising and darkening
Chill your serving plates for 15 minutes before plating

1
Halve and seed the melon
- Cut the cantaloupe in half lengthwise with a sharp chef's knife, cutting through the stem end.
- Scoop out all seeds and stringy fibers with a sturdy spoon, working from the center outward until the cavity is clean and smooth.
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Ready when: Both halves are completely seeded with no fibrous strands remaining
Tip: Push the spoon firmly against the seed cavity to avoid leaving behind small seeds that can be gritty.
2
Peel and cut the melon
- Using a sharp chef's knife, remove the skin from each melon half in thin, downward strips, working around the curved surface.
- Stand each peeled half flat on a cutting board and cut into ¾-inch (2 cm) cubes, or use a vegetable peeler held at a 45° angle on the cut face to create thin ribbons.
- Place the prepared melon in a large serving bowl.
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Ready when: Melon is cleanly cut with no brown skin or stringy flesh remaining
Tip: For ribbons, use a mandoline or vegetable peeler on the cut face of the melon for long, delicate strips that catch the vinaigrette beautifully.
3
Juice and zest the lemon
- Roll the lemon firmly on the countertop, pressing gently with your palm, to loosen the juice inside.
- Cut it in half and juice both halves into a small bowl, catching any seeds with your hand or a fine strainer.
- Microplane or finely zest the remaining rind of a second lemon (or an untouched portion of the first) into a small dish and set aside for garnish.
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Ready when: You have about 3 tablespoons (45 ml) fresh lemon juice and 1 teaspoon zest collected
Tip: Use freshly squeezed lemon juice, not bottled—the difference in brightness is noticeable in this simple salad.
4
Prepare the prosciutto
- Lay the prosciutto slices on a cutting board.
- Using your hands, gently tear each slice into bite-sized pieces about 1 to 1½ inches (2.5–4 cm) across.
- Place the torn pieces in a small bowl and set aside.
- Do not tear them too early—if holding longer than 15 minutes, cover loosely to prevent drying.
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Ready when: All prosciutto is torn into irregular, bite-sized pieces
Tip: Tear by hand rather than cutting with a knife to preserve the delicate texture and prevent shredding.
5
Prepare the basil
- Just before assembly, gently hand-tear the fresh basil leaves from their stems.
- If the leaves are very small and tender, you may leave them whole.
- Place the torn basil in a small bowl or on a small plate, and set aside until the final assembly step.
- Do not prepare basil more than a few minutes ahead, as it will begin to darken.
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Ready when: Basil leaves are hand-torn and still bright green
Tip: Tear basil by hand rather than cutting to preserve its delicate oils and prevent bruising and browning.
6
Make the vinaigrette
- In a small bowl, whisk together the 3 tablespoons (45 ml) fresh lemon juice with 3 tablespoons (45 ml) extra virgin olive oil.
- Season with sea salt and cracked black pepper to taste.
- If using red pepper flakes, add a small pinch for subtle heat.
- Whisk for 30 seconds until the mixture is emulsified and slightly pale.
- Taste and adjust the salt, pepper, or lemon juice for balance—the vinaigrette should be bright, slightly assertive, and balanced between acid and oil.
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Ready when: Vinaigrette is well combined, slightly emulsified, and well seasoned
Tip: Whisk vigorously for a few seconds to help the oil and lemon juice emulsify—this helps the dressing coat the melon evenly.
7
Assemble the salad
- Pour the lemon vinaigrette over the melon in the serving bowl and gently toss with a spoon or your hands for 10–15 seconds, ensuring all pieces are evenly coated with dressing.
- Scatter the torn prosciutto pieces over the top and distribute them evenly.
- Add the hand-torn basil leaves and gently fold them in with no more than 2–3 turns of the spoon to avoid bruising the herb.
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Ready when: All ingredients are evenly distributed, glistening with vinaigrette, and the basil is still bright green
Tip: Assemble just before serving so the basil doesn't wilt and darken. Do not toss vigorously or the basil will bruise.
8
Taste and finish
- Taste a spoonful of the salad.
- If it needs more salt, pepper, or brightness, adjust now.
- Sprinkle a light pinch of lemon zest over the top as garnish and serve immediately on chilled plates.
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Ready when: Flavors are balanced and the salad is ready to plate
Tip: Chilling your serving plates for 15 minutes beforehand helps the melon stay refreshing and prevents the prosciutto from wilting in warmth.

Good to know

Tips

Choose your melon wisely: look for a fragrant, heavy cantaloupe with a slightly yielding blossom end. A pale, hard melon will taste bland and watery.
Chill your serving plates for 15 minutes before plating—cold plates help the melon stay refreshing and prevent the prosciutto from wilting in the warmth.
This salad shines as a first course before a grilled fish or roasted chicken dinner. Pair it with a crisp white wine like Vermentino or Sauvignon Blanc.
If making this in winter when good melon is scarce, substitute with ripe peaches or pears and add a tiny pinch of Dijon mustard to the vinaigrette for depth.

Make ahead

Prep the melon and store in an airtight container in the fridge up to 8 hours ahead. Make the vinaigrette up to 4 hours ahead. Prepare the prosciutto up to 2 hours ahead. Tear the basil and assemble the salad only just before serving—within 10 minutes—so the basil stays bright green and the melon doesn't become waterlogged.

Storage & reheating

Best served immediately. If leftovers remain, store in an airtight container in the refrigerator for up to 1 day, though the basil will darken and the melon will soften. The salad does not freeze well.

Substitutions

ripe cantaloupe → Honeydew melon, Charentais melon, or ripe peaches. Any sweet, juicy stone fruit or pale melon works well. Adjust the salt slightly if using peaches, as they're less salty than melon.
prosciutto di Parma or similar high-quality prosciutto → Serrano ham, speck, or crispy pancetta. Choose another dry-cured meat with a similar salty, savory profile.
fresh basil leaves, preferably Genovese or sweet basil → Fresh mint or arugula. Mint adds a cool, herbaceous note; arugula brings peppery bite. Either works beautifully with the sweet melon and salty ham.
fresh lemon → White wine vinegar or fresh lime juice. Use slightly less vinegar than lemon juice (about 2 tablespoons instead of 3) as it's more acidic. Lime adds tropical notes.