Photo: Thomas J. Story; Styling: Dan Becker
Total Time
30 Mins
Serves 8

How to Make It

Step 1

Heat oven to 350°. Set a rack over a rimmed baking sheet. Lay prosciutto on rack and bake until crisp, 8 to 10 minutes. Let cool, then break into shards and chips.

Step 2

Shave off ribbons of cantaloupe onto a large serving platter, using a vegetable peeler, mandoline, or very sharp knife. Sprinkle prosciutto and mint over melon shavings. Drizzle oil over salad.

Step 3

Note: Nutritional analysis is per 3/4-cup serving.

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Ratings & Reviews

PKFletcher's Review

May 19, 2014
This recipe is so over the top simple and creative. I had two very ripe cantaloupes and I needed to use them. Mine were too ripe to make the thin strips with a peeler, but I cut them thin with a knife. I added balsamic fig, olive oil and a little fresh basil, and my husband was so happy. This is so easy and wonderful. Next time I will buy fruit not so ripe so I can make it as pretty as it tastes.

CarolineMartin's Review

July 05, 2010
Simple, clean summer flavors and a beautiful presentation. The baked prosciutto makes this salad sing. Was a huge hit at a recent foodie dinner party.