Salad with Mozzarella, Parma Ham and Melon Recipe
This salad is a classic Italian combination of sweet melon, salty Parma ham and delicate mozzarella. Italians often eat melon with ham as a summer starter, when it’s hot and nobody feels like spending much time in the kitchen. Adding mozzarella and arugula turns this snack into a light yet very elegant dish.
This salad with mozzarella, Parma ham and melon combines the sweetness of ripe fruit with the pronounced saltiness of cured ham and the gentle creaminess of cheese – a classic Italian sweet-and-salty pairing. Arugula adds a hint of bitterness and peppery aroma, while olive oil brings everything together into a light yet surprisingly satisfying dish. It’s the essence of summer cooking: minimal effort, maximum freshness.
Chef's tips
Peel and cut the melon into cubes or thin slices just before serving so it doesn’t release too much juice and water down the salad. It’s a good idea to take the mozzarella out of the fridge 20–30 minutes in advance so it reaches room temperature and full flavor. Arrange the Parma ham loosely in gentle “waves” – it looks more appetizing and doesn’t clump together.
How to serve
Serve well chilled, drizzled with good olive oil and, if you like, a few drops of lemon juice or balsamic vinegar for a touch of acidity. It pairs beautifully with prosecco, a light rosé wine or simply very fizzy water with ice and a slice of lime. It’s the perfect salad for a hot afternoon on the balcony, a picnic in the park or a quick, elegant lunch between online meetings.
Ingredients
- melon (e.g. cantaloupe or galia) ripe, sweet - 1 piece
- mozzarella balls (mini) or regular mozzarella - 200 g
- Parma ham or other cured ham thin slices - 120 g
- arugula or mixed salad leaves - 60 g
- olive oil - 3 tablespoons
- vinegar or balsamic glaze - 1.5 tablespoons
- honey optional, for the dressing - 1 teaspoon
- salt a pinch for the dressing
- freshly ground black pepper to taste
- fresh basil leaves, optional - 1 handful
Preparation
- Cut the melon in half and scoop out the seeds with a spoon. Peel off the skin and cut the flesh into large cubes or wedges.
- If you’re using mini mozzarella balls, drain them well. If you have a large ball of mozzarella, cut it into large cubes or tear it into pieces with your fingers.
- Tear the Parma ham into smaller strips so it’s easier to eat.
- Spread the arugula or mixed salad leaves on a large serving platter. Arrange the melon, mozzarella and ham on top, trying to distribute the ingredients evenly.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, a pinch of salt and freshly ground black pepper. Beat vigorously with a fork or small whisk until the dressing thickens slightly and becomes smooth.
- Just before serving, drizzle the salad with the prepared dressing. Gently toss with your hands or tongs so you don’t crush the ingredients.
- Finally, sprinkle with fresh basil leaves, if using, and serve immediately.
Storage
Store leftovers in the fridge in a closed container and eat within 1 day – the melon will release juice and the salad will soften, but it will still be tasty.
