Prosciutto and Melon with Balsamic Shallots


This boujee salad is sure to elevate your salad game and wow your guests!


Let's Cook → Video


Prep time: 20 mins  | Cook time: 1 min | Serves: 2-4

What you will need:

  • 1 large shallot, very thinly sliced
  • ¼ Cup balsamic vinegar
  • ¼ Cup + 1 tbsp olive oil
  • Salt and pepper
  • ¼ Cup pine nuts
  • 1 tsp Lemon zest
  • 1 Medium rockmelon, peeled, halved, seeded and thinly sliced
  • 100g Prosciutto, thinly sliced
  • 1 tbsp Lemon juice
  • ¼ Cup shaved parmesan cheese
  • ¼ Cup basil leaves, torn



    • In a bowl, combine the shallots, balsamic vinegar,  ¼ cup of olive oil with a pinch of salt and a generous sprinkle of cracked pepper. Let the shallots sit, submerged, for about 15 minutes
    • Meanwhile, heat a skillet over medium heat. Add the remaining tablespoon of olive oil. Once hot, add the pine nuts. Turn the heat to low and toast for just about 30 seconds or until golden. Turn off the heat. Stir in the lemon zest and a pinch of salt
    • Arrange the rockmelon onto your serving platter and top with the prosciutto and pine nuts.
    • Squeeze the lemon juice into the shallots mixture and stir to combine
    • Spoon the shallots mixture over the dish, garnish with some parmesan and basil
    • Enjoy!

    Credit to the salad queen for this one @theoriginaldish