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A bright colorful summer salad made from simple ingredients is the perfect light meal or fresh-flavor side dish begging to be shared.

Summer Salads are a thing you know. Their pictures are gracing the covers of magazines at the grocery store checkout line, social media newsfeeds are bursting with inspiration, and backyard picnic tables have come to life with these gorgeous edible artworks.

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For me this Asparagus & Melon Salad was built around the idea of crispy Prosciutto. Simply achieved by baking at 400 degrees for 10-12 minutes. The prosciutto adds a delicate salty crunch, yet melt in your mouth, bacon-like happiness.

As I recall growing up, every cocktail party my mom would host included cantaloupe wrapped in prosciutto. The sweet and salty flavors marry so well together and melons and corn are so flavorful this time of year, making them a natural addition to our Asparagus & Melon Salad with Crispy Prosciutto.

Add fresh basil, fresh mozzarella, and a generous drizzle of basil vinaigrette and you’ve got a party on the platter. Every bite of this salad is literally bursting with flavor.

Our fresh herb gardens are doing pretty well this summer and I’m happy to say the basil is thriving and begged to be included in this salad. We have become obsessed with this basil vinaigrette recipe from What’s Gaby Cooking. It has made it’s way onto many a salad, we’ve tossed it with roasted veggies, and stirred it into rice. It’s bright flavor is addicting and perfect with our Asparagus & Melon Salad with Crispy Prosciutto!

Asparagus & Melon Salad {with Crispy Prosciutto}

A bright colorful summer salad is the perfect light meal or fresh-flavor side dish begging to be shared.
Cook Time 15 mins
Course Salad
Servings 4


For the Salad

  • 1 cantaloupe scoop into balls using small ice cream scoop
  • 1 bunch fresh asparagus ends trimmed
  • 2 ears raw corn on the cob kernels
  • 8 slices good quality prosciutto
  • 1 large ball fresh mozzarella

For the Basil Vinaigrette

  • 2 cups fresh basil leaves tightly packed
  • 1 small shallot chopped
  • 1 clove garlic
  • 2 Tbl red wine vinegar
  • 1/2 cup olive oil
  • 1 pinch red pepper flakes
  • 1/2 tsp salt


For the Basil Vinaigrette

  • Combine all ingredients in a food processor or blender and blend for one minute. Reserve. Unused dressing can be stored in refrigerator for up to 5 days.

For the Salad

  • Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Place prosciutto slices in circles about 1" apart, turning edges under slightly to prevent burning. Baked for 10-12 minutes until golden brown. Cool on a rack.
  • Meanwhile, bring a large saute pan of water to a boil, add trimmed asparagus and blanch for 1 minute. Remove and place in bowl of ice water to stop cooking. Drain and reserve.
  • To plate, arrange melon, blanched asparagus, raw corn kernels, pieces of fresh mozzarella and crispy prosciutto on a large platter. Generously drizzle with basil vinaigrette and fresh basil leaves. Enjoy!

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