Prosciutto & Melon Salad with Basil Vinaigrette
If I’m hosting brunch, there are a few things I know I can always count on: something eggy, something warm and buttery, plenty of coffee, and this Prosciutto & Melon Salad with Basil Vinaigrette. It has become my go-to brunch side dish because it’s incredibly easy to make, but it always looks like I put way more effort into it than I actually did. The colors are beautiful, the melon is sweet and juicy, the prosciutto is salty and savory, and the basil vinaigrette brings everything together with a bright, lemony finish.
My Go-To Brunch Salad
Brunch can get a little heavy between the eggs, potatoes, pastries, pancakes, and everything else that inevitably ends up on the table. I always like having something fresh and colorful to balance everything out, and this salad does exactly that. It feels light and refreshing without feeling like an afterthought. The combination of sweet melon and salty prosciutto is classic for a reason, and the fresh basil makes the whole thing taste like summer.
I usually make this as a big platter rather than tossing everything together in a bowl. There’s something about bringing a beautiful platter of colorful melon, ribbons of prosciutto, and fresh basil to the table that makes brunch feel a little more special. It also makes the salad incredibly easy to serve, since everyone can grab a little bit of everything.
The Basil Vinaigrette Makes It
The basil vinaigrette is really what takes this from a simple plate of melon and prosciutto to something special. Fresh basil gets blended with good olive oil, lemon juice, white wine vinegar, honey, garlic, salt, and pepper until you have this gorgeous bright-green dressing. It’s fresh, slightly tangy, a little sweet, and packed with basil flavor.
The lemon keeps everything bright and adds just enough acidity to balance the sweetness of the melon. I like making the vinaigrette a little ahead of time so the basil has a chance to really flavor the olive oil. Just give it a good shake or stir before drizzling it over the salad.
Don’t Skimp on the Prosciutto
For the prosciutto, I prefer tearing the slices into smaller pieces rather than laying them flat across the platter. It makes the salad feel a little more casual, and you get a little salty prosciutto in almost every bite. You don’t need a huge amount either. The prosciutto is really there to add that savory contrast to the sweet fruit, and the combination is one of those simple pairings that never gets old.
When I’m assembling the salad, I’ll tuck the prosciutto in and around the melon so that you can see little ribbons of it throughout the platter. Then I’ll scatter fresh basil leaves over the top. The whole thing ends up looking colorful and abundant without requiring much work at all.
How I Serve It for Brunch
When I’m making this for brunch, I’ll arrange the melon on a large platter, tuck the prosciutto throughout, and scatter fresh basil leaves over everything. Right before serving, I’ll drizzle the basil vinaigrette over the top and finish with flaky sea salt and plenty of freshly cracked black pepper. That’s really all it needs.
One of the best things about this salad is that almost everything can be done ahead. I’ll make the vinaigrette earlier in the morning and keep it chilled, then cut the melon and store it in the refrigerator until I’m ready to assemble. When guests arrive, all I have to do is arrange everything on a platter and drizzle over the dressing. No cooking, no last-minute scrambling, and no taking up precious oven space.
A Few Ways to Make It Your Own
If I’m feeling a little extra, I’ll sometimes add torn mozzarella or creamy burrata, toasted pistachios, or a handful of peppery arugula. Fresh mint is also really good here if you want to add another layer of freshness. But most of the time, I keep it simple. The melon, prosciutto, basil, and vinaigrette are such a good combination on their own that there’s really no need to overcomplicate it.
This salad also happens to work with just about everything you’d normally serve at brunch. It’s delicious alongside scrambled eggs and crispy potatoes, but it’s just as good next to pancakes, French toast, or a savory breakfast casserole. The freshness of the melon and basil gives you a nice break between bites of all those richer brunch favorites.
The Easiest Thing on the Table
And that’s really why this has become one of my favorite brunch recipes. It’s colorful, fresh, incredibly easy, and can be made mostly ahead of time. It looks beautiful sitting in the middle of the table, and it’s always one of the first things I notice people going back for.
Sweet, juicy melon, salty prosciutto, fresh basil, bright lemon, and a little flaky sea salt. It’s simple, but sometimes the simplest recipes are the ones you end up making again and again.
Prosciutto & Melon Salad with Basil Vinaigrette
Ingredients
For the salad:
- 1 medium cantaloupe
- 1 small honeydew melon
- 6 oz prosciutto thinly sliced
- 1 cup fresh basil leaves
- Flaky sea salt
- Freshly cracked black pepper
For the Basil Vinaigrette:
- ½ cup packed fresh basil leaves
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1 clove garlic
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Add the ½ cup packed fresh basil leaves, ¼ cup extra-virgin olive oil, 2 tbsp fresh lemon juice1 tbsp white wine vinegar1 tsp honey, 1 clove garlic, 1 tsp salt, and 1/2 tsp ground black pepper to a blender. Blend until the basil is finely broken down and the vinaigrette is bright green and smooth.Freshly cracked black pepper, ¼ cup extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp white wine vinegar, 1 tsp honey, 1 clove garlic, 1 tsp salt, ½ cup packed fresh basil leaves
- Cut the 1 medium cantaloupe and 1 small honeydew melon in half and scoop out the seeds. Remove the rind and slice the melon into thin wedges or large bite-sized pieces.1 medium cantaloupe, 1 small honeydew melon
- Arrange the melon on a large platter or shallow serving bowl. Loosely tear the 6 oz prosciutto into smaller pieces and tuck them in and around the melon. Scatter the 1 cup fresh basil leaves over the top.6 oz prosciutto, 1 cup fresh basil leaves
- Drizzle generously with the basil vinaigrette, making sure some of it gets into all the little spaces between the melon and prosciutto. Finish with Flaky sea salt and Freshly cracked black pepper.Flaky sea salt, 1/2 tsp ground black pepper
