Melon Prosciutto Arugula Salad
I enjoyed this dish last summer in Arles, France. It was a simple yet exquisite dish simply made with melon, prosciutto, arugula, fresh whipped cream, and a drizzle of raspberry sauce. It was a perfect balance of flavors — sweet, salty, creamy, and tart — and ideal for a 93-degree day dining al fresco at a French bistro. The ingredients were simple, and the presentation was beautiful. I snapped a picture so I could replicate it at home.
While replicating a restaurant dish isn’t always an exact match at home, it can be a wonderful starting point to inspire your own version. Recreating this dish took me back to that sunny afternoon in Arles. It’s a reminder that even the simplest combinations can be exquisite. Here’s how I brought this taste of Provence to my table.
Ingredients
- Melon: Choose a ripe cantaloupe or honeydew melon.
- Ham: Thinly sliced jamón Serrano or prosciutto.
- Whipped cream: Whip heavy cream with just a touch of sugar (or not) to balance the saltiness of the ham.
- Balsamic vinegar: I used balsamic vinegar instead of raspberry sauce.
- Arugula: Fresh arugula.
- Tomatoes: Cherry or grape tomatoes.
Instructions
- Prepare the melon: Slice the melon into wedges or ball it with a melon scoop. Arrange it on a plate.
- Add the ham: Drape thin slices of ham or prosciutto over the melon.
- Whip the cream: Whip the heavy cream until soft peaks form. Add a hint of sugar if desired. Place a small dollop next to the melon and ham.
- Drizzle with balsamic: Lightly drizzle balsamic vinegar over the melon and ham for a pop of color and a sweet-tart contrast.
- Lemon dressing: Whisk about 2 parts olive oil to 1 part fresh lemon juice and toss with the arugula. You can find the lemon dressing recipe here.
- Plate the arugula: Add the arugula to the plate and enjoy!
Serving Tips:
This dish makes a lovely starter or light lunch, especially during the warmer months. Pair it with a crisp rosé or sparkling water with lemon for a refreshing touch. If you have picky eaters at your table, they may enjoy only the melon and ham with a dollop of cream, and you can still serve one dish to please everyone.
I made this version when I was on vacation and out of arugula. I replaced the arugula with some micro-greens on hand. It was delicious. This an easy, quick lunch to make while on vacation.
This balsamic vinegar has a fabulous flavor and is not overpowering or too sweet. You can find it here.
Find it online: https://returntothetable.com/melon-prosciutto-arugula-salad/