Melon and Prosciutto Salad with Basil and Lime

A cool, elegant no-cook salad of ripe melon, torn prosciutto, fresh basil, and lime - sweet, salty, and ready in 10 minutes.

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Prep Time 10

Servings 4 servings

Ingredients

4 cups cantaloupe or honeydew balled or cubed
4 oz thinly sliced prosciutto torn
1/4 cup fresh basil leaves torn or chopped
1 tablespoon olive oil
1 teaspoon lime juice
Flaky salt and black pepper to taste

Instructions

Scoop or cube the melon and arrange it in a shallow serving bowl or on a platter.
Tear the prosciutto into ribbons and nestle it among the melon pieces.
Drizzle with olive oil and lime juice, then sprinkle with salt, pepper, and torn basil.
Serve immediately, slightly chilled, for the freshest flavor.

Notes

Swaps: Use a mix of cantaloupe and honeydew for color; add burrata or mozzarella for creaminess; swap basil for mint or lemon balm. Storage: best eaten fresh; holds about 1 day refrigerated. Make-ahead: ball the melon and mix the dressing ahead, then assemble just before serving. Freezing is not suitable - melon and prosciutto weep and wilt.