Our charred melon and prosciutto panzanella salad is a modern take on a classic, decadent Italian and Venetian summer dish, ‘prosciutto e melone’ (parma ham and cantaloupe melon).
Usually, ‘prosciutto e melone’ is a simple assembly of just two good quality ingredients: ripe cantaloupe melon and prosciutto (parma ham). That’s it. And what’s not to like? Perfect on a hot summer day, when turning the oven on wouldn’t really help.
However, for slighter cooler days, or for a special summer dinner, you can take it to the next level and use those good quality ingredients in a lovely panzanella salad.
Charring the cantaloupe melon adds a depth of flavour that elevate this simple dish, and we love the touch of freshness that the lettuce, herbs and pungent dressing brings to the dish.
Charred melon and prosciutto panzanella salad
Ingredients for 4 servings
Dressing
- 1 Tbsp Dijon mustard
- 2 tsp honey
- 4 Tbsp extra virgin olive oil
- 2 lemons, zest and juice
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh mint, chopped
Salt and pepper
Salad
- 2 slices sourdough bread
- 2 tsp extra virgin olive oil
- 4 slices of cantaloupe melon, cut crosswise into 2cm wedges
- 200g lamb’s lettuce
- 3 Tbsp pumpkin seeds, toasted
- 200g parma ham (prosciutto)
- 1 handful of basil leaves
Directions
1. Prepare croutons for the panzanella
Heat a large skillet or griddle pan over medium-high heat. Add the bread slices and toast for 2-3 minutes per side, until deeply charred and crispy. Remove from the pan and set aside to cool.
Once cool enough to handle, tear or chop the bread into large, rustic chunks. Place them in a small bowl and drizzle with 1 teaspoon of olive oil, tossing gently to coat.
2. Char the melon
Using the same pan, increase the heat slightly if needed. Place the melon wedges in a single layer and grill for 2-4 minutes per side, or until distinct char marks appear and the melon easily releases from the pan. The melon should be slightly softened but still hold its shape. Set aside.
3. Make the dressing
Combine all dressing ingredients in a blender. Blend until completely smooth and emulsified. Taste and season with salt and pepper as needed.
4. Assemble the salad base
In a large mixing bowl, combine the lamb’s lettuce, fresh basil leaves, the prepared bread chunks, and 2 tablespoon of pumpkin seeds.
Pour the dressing over the salad base ingredients in the bowl. Gently toss everything together until well coated. Transfer the salad mixture onto your serving platter.
5. Finish and serve
Arrange the charred melon wedges and slices of prosciutto artfully over the salad. Finally, sprinkle with the remaining pumpkin seeds for added crunch. Serve immediately and enjoy!
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