This Summer Salad with Melon and Parma ham is one of those dishes you need to know. Why? Because it’s super quick to make, you only need a few ingredients, it looks beautiful, and—most importantly—it always works.
The taste is fresh, salty, sweet, and creamy all at once. Perfect for a sunny lunch, a light dinner, or as a small party snack. With the mix of sweet Galia melon, crispness, and an easy yet tasty dressing, you’ll impress your guests for sure. And no, you don’t need to be a pro in the kitchen!
Arugula Salad with Galia & Balsamic
The first time I made this salad, it was a hot summer day. We planned a BBQ and I wanted something light and different to go with it. I had a ripe Galia melon on the counter, as well as some in the fridge. Ten minutes later, this salad was on the table—and everyone loved it!
It reminded me of warm nights in Italy, spent eating outside and enjoying simple, good food with a cold glass of white wine. The salty and sweet, yet juicy, melon is a perfect match. Just like my carpaccio salad, this recipe is all about balance: salty, sweet, fresh, and creamy in one bite.
Tips for Making This Summer Salad
- Choose a ripe Galia melon. If it smells sweet, it’s ready.
- Don’t like arugula? Use lamb’s lettuce for a milder flavor.
- Use good-quality olive oil. You taste the difference in the dressing.
- Add a few fresh mint leaves for an extra burst of freshness.
- No balsamic glaze? Use regular balsamic vinegar and simmer it in a pan until it thickens.
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Need more inspiration?
- You can find video recipes on my YouTube channel.
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📖 Recipe
RECIPE CARD
Ingredients
- 3 oz. arugula
- 3 oz. Parma ham
- 1 galia melon
- 1 tablespoon balsamic glaze
- 4 tablespoons olive oil, extra vierge, the best you can get
- salt and pepper, at taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Wash the arugula thoroughly and dry it well (using a salad spinner or a towel).3 oz. arugula
- Cut the Parma ham into strips.3 oz. Parma ham
- Peel the melon, remove the seeds, and slice into thin wedges.1 galia melon
- Mix the balsamic glaze and olive oil with a fork or small whisk to make a dressing. Add salt and pepper.1 tablespoon balsamic glaze, 4 tablespoons olive oil, salt and pepper
- Divide the arugula over the plates or small glasses.
- Add the melon slices and crispy Parma ham on top.
- Drizzle with the dressing.
Notes
- Want to prepare ahead?
- Store the rocket, Parma ham, and melon in separate containers in the fridge.
- Add the dressing and flowers just before serving. That way, everything stays fresh and crunchy.
Nutrition
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