Gluten-Free Prosciutto and Melon Salad
By the Gluten Free Recipes team ·
This vibrant salad offers a delightful interplay of sweet, juicy melon and savory, salty prosciutto, all brought together with a light, zesty dressing. It's a refreshing and satisfying meal that's naturally gluten-free and perfect for a quick lunch.
At a glance: This easy lunch recipe yields 4 servings in about 30 minutes (5 min prep, 25 min cook). It uses 7 ingredients — including cantaloupe or honeydew melon, thinly sliced prosciutto, fresh basil leaves — and walks through 6 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Prosciutto and Melon Salad: When preparing this lunch recipe, while prosciutto is typically gluten-free, it's crucial to check labels for any cross-contamination warnings or added ingredients that may contain gluten. Ensure your balsamic glaze is also certified gluten-free In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Prosciutto and Melon Salad: This recipe is naturally gluten-free, relying on fresh fruits, cured meats, and simple pantry staples. Always ensure any added glazes or seasonings are certified gluten-free.
Ingredients
- 1 pound cantaloupe or honeydew melon, cubed
- 4 ounces thinly sliced prosciutto
- 1/4 cup fresh basil leaves, torn
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp balsamic glaze (optional, ensure GF)
- freshly ground black pepper, to taste
Instructions
- 1
Prepare the melon by cutting it into bite-sized cubes, aiming for pieces that are easy to spear with a fork. Place the cubed melon into a large mixing bowl, ensuring it has enough space to be tossed gently.
- 2
Tear the prosciutto slices into smaller, rustic pieces. Add the torn prosciutto to the bowl with the melon. This step should take about 5 minutes to complete.
- 3
Gently tear the fresh basil leaves and scatter them over the melon and prosciutto. The aroma of the fresh basil will begin to release as you prepare the dressing.
- 4
In a small separate bowl, whisk together the extra virgin olive oil and fresh lemon juice until they are well combined and slightly emulsified. This creates the bright, zesty base for your dressing, which should take about 2 minutes.
- 5
Drizzle the olive oil and lemon juice mixture evenly over the ingredients in the large bowl. If using, add the optional balsamic glaze at this stage for an extra layer of sweetness and depth. Season generously with freshly ground black pepper.
- 6
Gently toss all the ingredients together for about 1-2 minutes, ensuring everything is lightly coated with the dressing. Be careful not to overmix, as this can break down the delicate melon and prosciutto. The salad is now ready to be served immediately, or it can be chilled for up to 25 minutes before serving to allow the flavors to meld.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
- Warm honey (set the jar in hot water for a few minutes) makes it easier to measure and pour.
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