You are here: Home » Recipes » Cantaloupe and Prosciutto Salad Cantaloupe and Prosciutto Salad Recipe by Cheryl BarnesKitchen Tested Yield servings The classic combination of melon and prosciutto, transformed into a salad. PrintEmail This savory salad is a variation on classic Italian spring and summer fare when cantaloupe is at its peak. The sweetness of the melon is enhanced by the black pepper and vinegar and is nicely complimented by the smoky flavor of prosciutto. Served alongside fresh, crusty bread and creamy goat cheese, this juicy melon salad makes a perfect warm weather appetizer or meal. Ingredients 1 (2- to3-pound) cantaloupe, cut into bite-sized pieces3 tablespoons extra-virgin olive oil1 tablespoon cider vinegar1/2 cup prosciutto, diced1 tablespoon sugar3 tablespoons freshly snipped chives Salt and pepper, to taste1 loaf crusty country bread, cut into 1-inch slices Olive oil for broiling8 ounces fresh goat cheese Instructions Preheat broiler. In medium bowl, combine first 6 ingredients and toss gently to blend. Add salt and freshly ground pepper to taste. Using a pastry brush, coat bread slices with olive oil. Toast under broiler on ungreased baking sheet until bread is golden, 3 to 5 minutes. Arrange the bread slices and goat cheese on a large platter around the melon salad, garnish with chives, if desired. Serve at room temperature for the best flavor. Recipe by Cheryl Barnes.