There are flavors that represent summer in a single bite. My melon and Iberian ham salad is a delicious bridge between Spain and Italy: we swap the white melon typical of Spanish tables for French Cantaloupe melon, with its orange pulp and intense aroma, and I pair it with buffalo mozzarella, arugula, and basil to give it that unmistakable Italian accent. The salty contrast of the best Iberian ham rounds out the dish and turns the classic “melon with ham” into a fresh and citrusy fusion that celebrates the best of both sides of the Mediterranean. First, I’ll tell you the reason for each ingredient; then you’ll see that preparing it takes less time than it takes to set the table.
Index
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Main ingredients
For 2 people
⏱ Preparation time: 5 min
⏱ Cooking time: 0 min
- 1/2 Cantaloupe (French) melon
- 8 slices of Iberian ham
- 1 ball of buffalo mozzarella (125 g)
- 30 g of arugula
- 30 g of lamb’s lettuce
- 6-8 fresh basil leaves
- 1 lemon (juice and zest)
- 1 garlic clove (optional)
- Extra virgin olive oil
- Fine salt
- Freshly ground black pepper
Remember: At the end of the article, you will find the complete recipe card with detailed preparation times.
How to prepare the melon salad with Iberian ham and mozzarella
Prepare the melon into balls
With a melon baller, extract melon balls. If you don’t have one, cut into medium cubes: the important thing is to maintain the juiciness.
Assemble the bed of green leaves
Arrange the arugula and lamb’s lettuce at the base of the plate. In addition to freshness, they provide a slight spicy touch that balances the sweetness of the melon.
Make the lemon dressing
In a bowl, mix the lemon juice with the oil, a pinch of salt, and pepper. Emulsify until it thickens slightly.
Combine and plate
Place the melon balls over the leaves, distribute the mozzarella crumbled by hand, and drizzle with the dressing.
The final touch of ham and zest
Roll up the slices of Iberian ham and distribute them over the salad. Finally, add fine lemon zest and basil leaves for an explosive aroma.
Tips and advice for a perfect result
Choose the right melon
The Cantaloupe melon, with its orange and firm pulp, holds up better to cutting and provides an intense sweetness.
Ham at room temperature
Take the ham out of the refrigerator 15 minutes before: this way it releases all its aroma and melts with the rest of the flavors.
Balanced dressing
Taste the lemon and oil mixture before pouring it; look for an acidic but mild point so as not to mask the ham.
Frequently Asked Questions
Can I substitute the Iberian ham for another cured meat?
Yes. If you can’t find Iberian ham, use prosciutto di Parma or a quality serrano ham. It changes the character, but it will still be delicious.
What type of melon works best?
The Cantaloupe or French melon provides a firm texture and an intense sweetness. Avoid very watery melons that could water down the salad.
Can I prepare the salad in advance?
Prepare the ingredients and the dressing separately; mix everything just before serving to maintain freshness and texture.
Is there a lactose-free version?
Replace the buffalo mozzarella with a vegan option or with lactose-free fresh cheese, adjusting the salt at the end.
How long does it last in the fridge?
It is best to consume it immediately, but it can be kept covered and refrigerated for up to 12 hours. The ham may lose juiciness over more time.
Related recipes you will love
If you like fresh combinations, also try:
- Multicolor Caprese salad: Italian freshness for your summer.
- Orange and fennel salad: citrus and anise contrast for your table.
- Chickpea, arugula, and cherry tomato salad: plant-based protein and sea flavor in every bite.
Enjoy your melon salad with Iberian ham and mozzarella!
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The card
Melon salad with Iberian ham and mozzarella
Ingredients
- 1/2 Cantaloupe melon French
- 8 lonchas Iberian ham
- 125 g Buffalo mozzarella
- 30 g arugula
- 30 g lamb's lettuce
- 8 hojas fresh basil
- 1 lemon juice and zest
- 1 diente garlic optional
- Extra virgin olive oil
- Fine salt
- Freshly ground black pepper
Instructions
- Form melon balls with a melon baller.
- Arrange arugula and lamb’s lettuce on a large plate.
- Add the melon balls and torn mozzarella.
- Emulsify the lemon juice with the oil, salt, and pepper.
- Dress the salad, place the ham on top, and finish with lemon zest and basil.
Notes
Best eaten immediately to enjoy the contrast of temperatures and textures.
Video
What I use to record my videos
The heart of my setup. A mirrorless camera designed specifically for vlogging. It offers exceptional 4K video quality and real-time eye autofocus that ensures the image is always sharp, even while I'm cooking or moving around.
Versatility in every shot. This zoom lens is compact and lightweight, ideal for switching between wide shots of the kitchen and close-ups of ingredients. Its built-in optical image stabilization helps make handheld shots much smoother.
Cinematic stability. A professional gimbal that eliminates any image shake. It includes an integrated LED fill light and an ergonomic design that allows you to record creative angles with total smoothness.
Impeccable audio and ultra-compact design. The successor to the popular M1. These microphones are incredibly small and powerful, offering advanced noise cancellation that captures your voice with crystal clarity, eliminating ambient kitchen noise.
The perfect lighting. This 19-inch ring light lets you adjust the color temperature to always achieve a natural skin tone. It's the key to eliminating harsh shadows and giving every shot that professional look.
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