Cantaloupe and Prosciutto Salad

Cantaloupe and Prosciutto Salad takes a classic appetizer combination and puts it on a bed of arugula with a caper/oregano dressing. YUM!

Cantaloupe Prosciutto Salad (AIP/Paleo)
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The first time I ever had cantaloupe and prosciutto together was at my friend Ginny’s house. I fell in love with it! The combination of sweet, fresh summer cantaloupe wrapped in salty, aged prosciutto was so simple, so satisfying. It was the perfect appetizer.

Cantaloupe Prosciutto Salad (AIP/Paleo)

It gave me an idea for a salad. What if you put those two things on a bed of nutty arugula dressed in a caper/oregano dressing, and threw on some thinly sliced red onion? Um, yes. It works.

For AIP purposes, you’ll need to source prosciutto that is just pork and salt. And while we’re on the subject of prosciutto… if you are in the dark about the pronunciation of it, no shame! It’s an Italian word, so unless you grew up with the language or the beautiful ham stuff, you might not know. It sounds something like pro-SHOO-toe. (Italian speakers, please forgive my ungraceful pronunciation guide. As a former opera singer, I know how to say it, but how does one write a rolled R, a double dental consonant and an open O?)

Equipment needed

You will need either a good blender or mini food processor to make the dressing. For mini food processors, I like this one because it comes in fun colors. (Mine is yellow!) I use it all the time to make dressings, sauces and my summer favorite, PESTO.

OK, enough of the blabbity-blab. Here’s the recipe. Enjoy it. Share it with friends. Happy summer! 🌸😊🌸



Cantaloupe and Prosciutto Salad

Recipe by Wendi’s AIP Kitchen – Course: Salads, SidesCuisine: AIP, Paleo, ItalianDifficulty: Easy


Prep time


Cooking time



Cantaloupe and prosciutto are a classic combination as an appetizer – but on a bed of arugula with a caper/oregano dressing? YUM!


  • 2 TBSP 2 white wine vinegar

  • 3 TBSP 3 extra virgin olive oil (EVOO)

  • 2 TBSP 2 capers

  • 1 TBSP 1 fresh oregano leaves

  • 1 tsp 1 honey

  • 1/4 tsp 1/4 salt

  • 8 cups 8 arugula, loosely packed

  • 2 cups 2 bite-sized cantaloupe pieces

  • 4 thin slices prosciutto, each sliced into ribbons

  • 1/3 cup 1/3 thinly sliced red onion


  • Place vinegar, EVOO, capers, oregano, honey and salt in a mini food processor or blender. Process until the consistency is fairly even.
  • Toss whatever amount of this dressing in with the arugula that is pleasing to you. If you have some left over, you can serve it separately at table.
  • Divide dressed arugula onto serving plates. Top each salad with some red onion, prosciutto and cantaloupe. (You could toss everything together, but I think it makes a prettier salad to layer the components. :))


  • Seriously, get yourself a mini food processor. It will make your life easier.
  • It can be hard to find capers that are AIP friendly. Look for ones that don’t have just “vinegar” listed. That usually means white vinegar, which is not friendly. The ones I linked above only have capers, salt, water, and white wine vinegar.

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Cantaloupe and Prosciutto Salad Pinterest Pin showing a plate of the salad on a blue napkin with fresh oregano nearby
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  1. Pingback: Paleo AIP Recipe Roundtable #271

  2. Recently picked up some cantaloupe from the Farmer’s Market. I just fixed the Cantaloupe and Prosciutto Salad for our lunch. We both loved it! Thank you!

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