Recipe: Melon, Fig and Prosciutto Salad


  • ½ cantaloupe or Tuscan melon, peeled and seeded
  • 4 figs, thinly sliced
  • 4 ounces prosciutto
  • 1 large shallot, peeled and thinly sliced
  • 1 tablespoon basil, julienned (or I used tiny leaved bush basil)
  • 1 tablespoon mint, julienned
  • 1 tablespoon olive oil
  • 1-2 teaspoons balsamic glaze
  • kosher salt


  1. Cut the cantaloupe into chunks or cut them into French fry sized pieces like I did. Arrange them on a platter with the figs and the pieces of prosciutto.
  2. Sprinkle the salad with the shallots and the basil and mint. Drizzle with the olive oil and balsamic glaze and then sprinkle with a little kosher salt. Serve immediately.