Serrano Ham and Melon Salad

By Culiora

A classic Spanish flavor pairing where sweet, juicy melon meets salty, dry-cured Serrano ham and peppery arugula. Toasted pine nuts and a mild balsamic vinaigrette tie the sweetness together with acidity and richness.

• Servings: 4
• Prep time: 15 min
• Cook time: 5 min
• Total time: 20 min

Ingredients

• 600 g cantaloupe (or muskmelon), peeled, seeded, and cut into bite-sized pieces
• 120 g thinly sliced Serrano ham
• 70 g arugula, washed and dried
• 125 g mini mozzarella balls (mozzarella pearls), drained
• 40 g pine nuts
• 15 g fresh basil leaves
• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar or white balsamic vinegar
• 1 tsp liquid honey
• 1 pinch flaky sea salt
• 1 pinch freshly ground black pepper
• 1 tbsp balsamic glaze (crema di balsamico)

Instructions

1. Toast the pine nuts in a dry skillet over medium heat for 3–4 minutes until golden and fragrant. Shake the pan frequently to prevent them from burning, then immediately transfer them to a plate to cool.
2. In a small bowl, whisk together the olive oil, white balsamic vinegar, honey, a pinch of flaky sea salt, and freshly ground black pepper until the dressing is lightly emulsified.
3. Scatter the arugula across a large, shallow serving platter. Drizzle over half of the dressing and toss gently to coat.
4. Evenly arrange the melon pieces over the bed of arugula along with the drained mozzarella balls.
5. Tear or loosely ruffle the Serrano ham slices into decorative folds and arrange them over the salad so they retain their volume.
6. Drizzle with the remaining dressing, top with the toasted pine nuts and fresh basil leaves, and finish with a drizzle of balsamic glaze in thin ribbons across the platter. Serve immediately.