A simple grilled zucchini salad with sweet cantaloupe, salty prosciutto and crunchy toasted pine nuts. Finished with a bright, tangy vinaigrette and fresh herbs, this salad is light, refreshing and ready in about ten minutes.
This is one of my favourite summer salads: quick, simple and full of flavour. The classic pairing of melon and prosciutto—salty cured ham against juicy, sweet melon—works beautifully alongside charred zucchini. Add toasted pine nuts, chopped basil and mint, and a zingy vinaigrette, and you have a bright, satisfying dish.
Summer is the perfect time to use up abundant zucchinis. If you want other easy zucchini recipes, consider a zucchini ribbon salad or a fennel and courgette salad with smoked scamorza and chilli.
Do I need to salt the zucchini first?
No, there’s no need to salt the zucchini before grilling. Simply slice, oil, season and grill. You can also grill the zucchini ahead of time and keep it chilled until you’re ready to assemble the salad.
How to make grilled zucchini salad with melon and prosciutto
Slice the zucchini thinly lengthwise, roughly 1/4 inch (about 1/2 cm). Drizzle with a little olive oil and season with salt and pepper. Heat a griddle pan or outdoor grill until hot, then char the zucchini 1–2 minutes per side until tender and nicely marked. Transfer to a plate and let cool.
Toast the pine nuts in a dry skillet for about 30 seconds, watching carefully so they don’t burn, then set aside. Whisk together the vinaigrette ingredients until emulsified: red wine vinegar, a touch of honey, a squeeze of lemon, olive oil, and salt and pepper to taste. Adjust the honey if you prefer a sweeter dressing.
To assemble, arrange a few zucchini slices on each plate, add strips of prosciutto and pieces of cantaloupe, scatter toasted pine nuts over the top, and sprinkle with finely chopped basil and mint. Finish with freshly ground black pepper and a drizzle of the vinaigrette.
Serving suggestions
Serve this salad on its own for a light lunch or a simple dinner. It also makes a lovely side for grilled chicken or fish—if serving as a side, you may prefer to omit the melon for a less sweet accompaniment.
Recipe tips
- You can grill the zucchini ahead of time and keep it refrigerated until ready to serve.
- Prepare the vinaigrette in advance to make assembly faster.
- Slice the zucchini thinly (about 1/4 inch or 1/2 cm) so it cooks quickly and evenly.
- Use an indoor griddle pan, outdoor grill or the oven—roast zucchini at 200°C/400°F for 8–10 minutes until tender if you prefer not to grill.
- There’s no need to salt the zucchini before cooking.
- The melon does not need to be shaped with a melon baller; simply cut it into bite-sized chunks.
More delicious salads you might like
- Italian Farro Salad
- Tuna Panzanella – Italian Bread Salad
- Classic Caprese Salad – Easy, Fresh & Delicious
- Fennel Courgette Salad with Smoked Scamorza & Chilli
- Loaded Lentil Salad With Eggplant And Burrata
- Melon Gazpacho Soup With Crispy Prosciutto
If you try this zucchini salad or any other recipe from the blog, please leave a comment to let me know how it went—I love hearing from readers.
Grilled Zucchini Salad with Melon & Prosciutto
By Emily
Ingredients
- 1 small cantaloupe melon, scooped or cut into medium chunks
- 7 oz (200 g) prosciutto
- 2 zucchini, thinly sliced lengthways
- 2 tbsp pine nuts
- Small handful basil, finely chopped
- Small handful mint, finely chopped
- 1–2 tbsp olive oil
For the vinaigrette
- 3 tsp red wine vinegar
- 1 tsp honey
- Juice of 1 lemon (a squeeze)
- 4 tbsp olive oil
- Salt and pepper, to season
Instructions
- Heat a griddle pan to medium-high. Drizzle zucchini with 1–2 tbsp olive oil, season with salt and pepper, and grill 1–2 minutes per side until tender and charred. Drain on kitchen paper.
- Toast the pine nuts in a dry pan for about 30 seconds until golden. For the dressing, whisk together red wine vinegar, honey, lemon, olive oil, salt and pepper. Taste and adjust as needed.
- To serve, layer zucchini slices, prosciutto and melon on plates. Scatter toasted pine nuts and chopped basil and mint over the salad. Drizzle with dressing, add black pepper, and serve immediately.
Notes
- Grill the zucchini ahead and chill until needed.
- Make the vinaigrette in advance for easy assembly.
- Slice zucchini thin for quicker cooking.
- Roasting at 200°C/400°F for 8–10 minutes is an alternative to grilling.
- No need to salt zucchini before cooking.
- Cut the melon into chunks if you don’t have a melon baller.
Nutrition
Nutrition information is an approximation.