Prosciutto-Wrapped Melon with Arugula
A barely-there summer plate of cold melon, salty prosciutto, peppery arugula, basil and black pepper. Ten minutes, no cooking, built entirely on contrast.
Ingredients
- 1 ripe cantaloupe or other orange-fleshed melon chilled
- 8 to 10 thin slices prosciutto
- 3 large handfuls arugula
- A handful of fresh basil leaves torn
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Chill everything you can. A cold melon is the difference between this plate and a sad one. Keep it in the fridge until the last moment.
- Halve the melon, scoop the seeds, and cut into thin wedges or rough cubes, whatever feels easy to eat. Remove the rind.
- In a wide bowl, toss the arugula and torn basil with the olive oil, lemon juice and a small pinch of salt. Use your hands. Dress it lightly; the leaves should glisten, not drown.
- Spread the dressed leaves on a large plate. Tuck the melon among them. Drape the prosciutto over the top in loose folds, not flat sheets. Air is part of the texture.
- Finish with flaky salt and a generous amount of black pepper. The pepper is not optional. It bridges the sweet melon and the salty ham and gives the whole plate its spine.
- Serve immediately, while the melon is still cold and the ham is at room temperature. The contrast of temperatures is part of the pleasure.
Notes
Notes
- No basil? Mint works, or a few torn leaves of both.
- The lemon matters more than it looks. A plate of sweet melon and salty ham can go heavy fast; the acid keeps it lifted. If it tastes flat, it almost always needs more lemon or more pepper, not more salt.
- Prosciutto is the classic choice, but any good thin-sliced cured ham will do.
Wines That Love This Dish
A high-acid white is the move here, crisp and bright enough to cut the salt and refresh against the melon. A Riesling at the dry-to-off-dry end is the standout: its acidity resets the palate between bites, and its faint orchard sweetness echoes the melon without tipping into dessert. Tried this recipe?Let us know how it was!