Cantaloupe Prosciutto Salad with Vine-ripened Raspberry Balsamic Glaze

Enjoy this refreshing flavorful salad when melon and peaches are in their peak season. The melon and peaches have fresh fruity flavor while the prosciutto adds a touch of salt along with a bit of sweetness from the balsamic vinegar.

The raspberry balsamic glaze is much lighter than the heavy traditional balsamic glaze and it’s full of fun raspberry flavor!

Olivelle aged balsamic vinegars are available locally at Wine Gourmet in Roanoke, Virginia.

Cantaloupe Procuitto Salad with Vine-Ripened Raspberry Balsamic Glaze

Prep Time 20 minutes
Cook Time 6 minutes
1 hour
Total Time 1 hour 26 minutes
Course Salad
Servings 4 servings


  • 1/2 large ripe cantaloupe, chilled preferably summer cantaloupe right out of the garden (ripe honeydew melon may be substituted)
  • 2 large freestone peaches, chilled
  • 2/3 cup Olivelle Vine-ripened raspberry balsamic vinegar
  • 6 ounces sliced prosciutto, baked and crumbled to bake prosciutto: place slices of prosciutto on the rack of a baking sheet and bake in preheated 350 degree oven for approximately 7 minutes or until lightly crisped (watch carefully so it does not burn).
  • juice of 1 lime
  • freshly ground black pepper
  • fresh mint sprigs for garnish


  • Chill glass or china salad plates and salad forks in freezer for at least an hour before service.
  • Peel cantaloupe and remove seeds. Slice into thin slices. Cover and place in refrigerator.
  • Cut peaches in half and remove pits. Cut into small slices. Cover and place in refrigerator.
  • Place Olivelle raspberry balsamic vinegar in a small pan. Heat over medium heat, stirring occasionally until vinegar begins to simmer. Reduce heat to low and cook for 3 minutes, stirring occasionally. Once the vinegar begins to get thick and syrupy, remove from heat. Once vinegar has cooled, place in small bowl, cover and refrigerate.
  • To assemble salad: Place 4 cantaloupe slices and several peach slices on chilled salad plates.
  • Sprinkle crumbled baked prosciutto over cantaloupe slices.
  • Drizzle raspberry balsamic glaze over cantaloupe and prosciutto, then drizzle with lime juice and sprinkle with black pepper.
  • Garnish with fresh mint sprigs.

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