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Cantaloupe and Prosciutto Salad With Rustic Croutons

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“This easy-to-make salad is great as a stand-alone light lunch or as a side dish with almost anything for dinner. For a variation and about 50% cost savings, use sopressata instead of prosciutto...just cut thin slices into narrow strips. I serve the Rustic Croutons along with the salad when it is the main course for lunch or a light summer supper. The rustic croutons are served along side the salad, not in the salad.”
8-10 side dishes

Ingredients Nutrition

  • 1 cantaloupe, cut into bite-sized pieces (about 5 pounds, and remember, when selecting, less green means more ripe)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 12 cup prosciutto di Parma, torn into small shreds (about 4 ounces)
  • 3 tablespoons fresh chives, snipped (almost all of a 1 ounce cello package, plus additional for garnish)
  • 14 teaspoon fresh ground pepper (to taste)
  • 1 loaf crusty country bread (about 1 pound. Publix Supermarket has a Tuscan Boule that I like alot)
  • olive oil, for broiling
  • 8 ounces fresh goat cheese


  1. TO MAKE THE SALAD: Combine the melon pieces, olive oil, vinegar, prosciutto, sugar and chives in a medium bowl and toss gently to blend. Add pepper to taste. Salad can be made ahead several hours and refrigerated. Let come to room temperature for best flavor. Garnish with longer strips of chives.
  2. TO MAKE RUSTIC CROUTONS: Preheat broiler.
  3. Cut the bread into 1-inch thick slices. Coat generously with olive oil, using a brush, or pour some oil onto a flat plate and briefly dip both sides of each slice.Toast under broiler on an ungreased baking sheet until golden, about two-and-a-half minutes per side. WATCH CLOSELY! Let cool, then spread generously with goat cheese, or serve the cheese separately.

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