Honeydew + Cantaloupe Summer Salad

Mia’s sister came over for the weekend and had not been able to yet try any of our many kitchen experiments. This is one of the first dishes we walked out of the kitchen with and her face wasn’t sure about ham and melon together at first. Neither were we.

Here is the thing about this ham. We are so sorry if you don’t live in Dallas because H-E-B’s Central Market is where it’s at. Niman Ranch Uncured & Applewood Smoked Ham. If you cannot find it, it’s okay as it is local to us but if you can find a similar style we suggest it! If you are unsure about the ham selection at your local market, prosciutto is a great substitute!

But we braved the first bite and we almost decided not to share.

An unlikely pairing has just become our new favorite summer salad. The plan was to make a big platter of salad and then divvy up into smaller servings, however we couldn’t help but all grab forks and dig right in! This dish is one of those salty-sweet matches that you just can’t beat.

The tangy balsamic reduction is something that we both love so we couldn’t help but to drizzle more and more on top! In the end, everyone was left wanting more.


Honeydew + Cantaloupe Summer Salad

This one has it all… salty shaved ham, sweet melon, creamy burrata cheese and a tangy balsamic reduction.

Makes: 8 servings

Honeydew and Cantaloupe Summer Salad

Prep time:

Cook time:

  • 1/2 lb of smoked, uncured ham - sliced thin (we ask for a quarter to half point slice at the deli!)
  • 1 Honeydew Melon
  • 1 Cantaloupe
  • 1 Bunch Basil
  • Burrata cheese
  • 1/2 c balsamic vinegar
  • 2 TBSP Honey
  • 1 tsp Salt
  • 1/4 tsp garlic powder

  1. In a small saucepan, add balsamic vinegar, honey, salt and garlic powder. Stirring occasionally, reduce on low heat for 10 minutes or until it coats the back of a spoon. Remove from heat and allow to cool.
  2. Cut each melon in half and scoop out the seeds. Ball the melon using a melon baller or spoon.
  3. Prep the ham by removing each slice from the package and rolling into a rose shape around two fingers.
  4. Prep the basil by ripping into smaller pieces, carefully without bruising the leaves.
  5. Place the balled melon on a serving dish and top with ham, basil and burrata (we ripped ours into smaller pieces).
  6. Drizzle with balsamic reduction and olive oil.
  7. Enjoy!