Antipasto Salad


Prosciutto and melon get the main course treatment in this uber-simple salad—no cooking or homemade dressing required.

antipasto salad
Photo: Victor Protasio
Hands On Time:
15 mins
Total Time:
15 mins

Melon and prosciutto may be a classic Italian appetizer, but they're also totally delicious in this assembly-only, dinner-worthy salad. Bonus: you don't even have to make a dressing! Top tender-crisp Little Gem lettuce—or Boston lettuce or mixed greens—with rich prosciutto, buttery Castelvetrano olives, sweet cantaloupe, and crunchy pistachios. Creamy burrata, or plain old mozzarella, is the finishing touch before a generous drizzle of olive oil and balsamic vinegar.


  • 2 ¼ cups cantaloupe cubes (from 1 cantaloupe)

  • 1.50 cups sliced English cucumber (from 1 cucumber)

  • 2 heads Little Gem lettuce, trimmed and leaves separated

  • 2 tablespoons olive oil, plus more for serving

  • 1 tablespoon fresh lemon juice (from 1 lemon)

  • ¼ teaspoon kosher salt

  • Freshly ground black pepper, to taste

  • 4 ounces sliced prosciutto

  • .50 cup roughly chopped Castelvetrano olives

  • ¼ cup salted pistachios, roughly chopped

  • 2 4-oz. balls burrata cheese, drained

  • Balsamic vinegar and flaky sea salt, for serving


  1. Place cantaloupe, cucumber, and lettuce in a large bowl. Add oil, lemon juice, kosher salt, and pepper; toss to coat. Transfer to a platter.

  2. Top salad with prosciutto. Sprinkle with olives and pistachios. Cut or tear cheese into a few pieces and nestle in salad. Drizzle generously with vinegar and oil. Sprinkle with flaky sea salt and more pepper.

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