Prosciutto de Parma® and Melon with Arugula

parma ham with melon on plate
This recipe was developed by the Prosciutto de Parma® consortium. For more recipes that feature this famous specialty Italian ham please visit
  • PrepN/A |
  • TotalN/A |
  • ServesYield 4


    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon lemon juice
    • 1/4 teaspoon freshly grated lemon zest (yellow part only)
    • 1/4 teaspoon salt
    • 6 ounces arugula leaves (about 6 cups, loosely packed)
    • 6 cups cubed cantaloupe and/or honeydew melon*
    • 8 thin slices Prosciutto di Parma® (about 4 ounces)


In a medium-sized bowl, combine olive oil, lemon juice, lemon peel and salt. Add arugula leaves; toss to coat. Arrange greens on 4 dinner plates, dividing evenly. Mound melon chunks on top. Drape Prosciutto di Parma® around melon. If desired, garnish plates with melon wedges and sprinkle with coarsely ground pepper or additional lemon peel.

*Melon cubes can be sweetened by tossing with up to 1 tablespoon sugar.
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