Tomato-Melon Salad with Crispy Prosciutto & Mint

Tomato-Melon Salad with Crispy Prosciutto & Mint

A summery, 6-ingredient tomato-melon salad with cantaloupe, tomato, crispy prosciutto, heirloom tomatoes and mint tossed in a light vinaigrette. A refreshing and delicious side dish.
Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 202 kcal
Autor Elle


For the dressing:

  • 1 1/2 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil

For the salad:

  • 100-120 g thinly-sliced Prosciutto di Parma, trimmed of excess fat and coarsely chopped
  • 600 g heirloom tomatoes (or beefsteak tomatoes), chopped into large chunks
  • 1 small cantaloupe, segmented and cut into chunks roughly the same size as the tomatoes (ca. 700 g melon)
  • handful fresh mint leaves, chopped (ca. 2 tbsp)
  • sea salt and freshly ground black pepper, to taste

To serve:

  • crusty bread


  1. To make the dressing, whisk all the ingredients together in a bowl and set aside.
  2. Meanwhile, sauté the prosciutto in a non-stick skillet over medium-high heat until it begins to crisp at edges, about 5-7 minutes. Remove from the heat and set aside.
  3. Add the tomatoes, melon, prosciutto and mint together in the bowl with the dressing. Toss and serve immediately with some crusty bread. Enjoy!