Cantaloupe and Prosciutto Salad With Rustic Crouton

Name: Cantaloupe and Prosciutto Salad With Rustic Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cantaloupe, cut into bite-sized pieces (about 5 pounds, and remember, when selecting, less green means more ripe); 3 tablespoons extra virgin olive oil; 1 tablespoon cider vinegar; 1 tablespoon sugar; ½ cup prosciutto di Parma, torn into small shreds (about 4 ounces); 3 tablespoons fresh chives, snipped (almost all of a 1 ounce cello package, plus additional for garnish); ¼ teaspoon fresh ground pepper (to taste); 1 loaf crusty country bread (about 1 pound. Publix Supermarket has a Tuscan Boule that I like alot); olive oil, for broiling; 8 ounces fresh goat cheese

Servings: persons

1 cantaloupe, cut into bite-sized pieces (about 5 pounds, and remember, when selecting, less green means more ripe)
3 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
1 tablespoon sugar
½ cup prosciutto di Parma, torn into small shreds (about 4 ounces)
3 tablespoons fresh chives, snipped (almost all of a 1 ounce cello package, plus additional for garnish)
¼ teaspoon fresh ground pepper (to taste)
1 loaf crusty country bread (about 1 pound. Publix Supermarket has a Tuscan Boule that I like alot)
olive oil, for broiling
8 ounces fresh goat cheese

1
TO MAKE THE SALAD: Combine the melon pieces, olive oil, vinegar, prosciutto, sugar and chives in a medium bowl and toss gently to blend.
2
Add pepper to taste.
3
Salad can be made ahead several hours and refrigerated.
4
Let come to room temperature for best flavor.
5
Garnish with longer strips of chives.
6
TO MAKE RUSTIC CROUTONS: Preheat broiler.
7
Cut the bread into 1-inch thick slices.
8
Coat generously with olive oil, using a brush, or pour some oil onto a flat plate and briefly dip both sides of each slice.Toast under broiler on an ungreased baking sheet until golden, about two-and-a-half minutes per side.
9
WATCH CLOSELY!
10
Let cool, then spread generously with goat cheese, or serve the cheese separately.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cantaloupe, cut into bite-sized pieces (about 5 pounds, and remember, when selecting, less green means more ripe), 3 tablespoons extra virgin olive oil, 1 tablespoon cider vinegar, 1 tablespoon sugar, and more.

Yes, Cantaloupe and Prosciutto Salad With Rustic Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cantaloupe and Prosciutto Salad With Rustic Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions