Melon, Peach, and Prosciutto Salad

Crisp slices of prosciutto in the oven, or swap it out for cooked bacon to add a craveable savory and salty bite to this side salad.

Melon Peach and Prosciutto Salad
Photo: Carson Downing
Hands On Time:
30 mins
Total Time:
45 mins


  • 6 - 8 thin slices prosciutto (2 to 3 ounces)

  • ½ cup champagne vinegar

  • 1 tablespoon turbinado sugar

  • 2 teaspoon fennel seeds, crushed

  • 2 firm, ripe peaches or plums and/or mangoes, pitted

  • 6 - 8 cup baby arugula

  • ¼ 6-7 pound seedless watermelon, peeled and thinly sliced

  • ½ of a honeydew and/or cantaloupe melon, seeded, cut into wedges and shaved with a vegetable peeler or mandoline

  • 2 ounce goat's milk Gouda cheese, finely shredded, (1/2 cup), or crumbled soft goat cheese


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper; arrange prosciutto slices in a single layer on pan. Bake 12 to 14 minutes or until prosciutto is just crisp. Let cool; break into shards.

  2. Meanwhile, in a small bowl whisk together vinegar, sugar, fennel seeds, and 1/2 teaspoon kosher salt until sugar is dissolved. Gradually drizzle in 1/3 cup olive oil, whisking to emulsify.

  3. Use a sharp knife or mandoline to thinly slice peaches or plums. (If using mangoes, use a sharp knife or veggie peeler to slice.) Arrange arugula, melons, and peach, plum, or mango slices on plates. Drizzle with vinaigrette and top with prosciutto and cheese. Serves 6.

Nutrition Facts (per serving)

265 Calories
16g Fat
25g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 265
% Daily Value *
Total Fat 16g 21%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 371mg 16%
Total Carbohydrate 25g 9%
Total Sugars 22g
Protein 7g
Vitamin C 28.5mg 143%
Calcium 52mg 4%
Iron 1mg 6%
Potassium 425mg 9%
Folate, total 38mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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