Best 3 Melon Arugula Salad With Ham Recipes

When it comes to refreshing and flavorful summer salads, melon arugula salad with ham stands out as a delectable choice. This dish combines the sweetness of ripe melon, the peppery bite of arugula, the salty savoriness of ham, and a tangy dressing to create a symphony of flavors. Whether you're hosting a backyard barbecue, enjoying a light lunch al fresco, or seeking a healthy and vibrant side dish, this salad ticks all the boxes. With minimal effort and a few simple ingredients, you can whip up this culinary masterpiece that's sure to impress your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

MELON SALAD WITH ARUGULA, FENNEL, AND MARJORAM

Melon Salad with Arugula, Fennel, and Marjoram image

Provided by Adam Sappington

Categories Salad Low Fat Kid-Friendly Quick & Easy Lunch Melon Fennel Arugula Fall Summer Healthy Low Cholesterol Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 4

Number Of Ingredients 9

Ingredients

1/2 medium Canary melon, rind removed and flesh cut into 1/2-inch pieces (about 3 1/2 cups)
1/2 medium Charentais melon, rind removed and flesh cut into 1/2-inch pieces (about 3 1/2 cups)
1/4 small heirloom watermelon, rind removed and flesh cut into 1/2-inch pieces (about 1 cup)
1 teaspoon kosher salt, plus more for seasoning
1 medium fennel bulb, thinly sliced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons moscato vinegar
2 loosely packed cups baby arugula
2 tablespoons fresh marjoram, large leaves torn

Steps:

1. In a large bowl, combine the Canary and Charentais melons and watermelon. Sprinkle with the salt and toss to combine.
2. Add the fennel to the bowl. Drizzle the oil and vinegar over the melons and fennel and gently mix with your hands. Let the melon and fennel marinate in the dressing at room temperature for 10 minutes.
3. Add the arugula and marjoram to the bowl and toss until just combined. Season with salt. Transfer the salad to a large rimmed serving platter or shallow salad bowl. Pour any juice from the bowl over the top of the salad and dig in.

HONEYDEW AND ARUGULA SALAD

Honeydew and Arugula Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Cut 1/2 honeydew melon into small, thin pieces. Puree 1/2 cup of the melon pieces with 1/3 cup mixed fresh herbs, 3 tablespoons mayonnaise, 2 tablespoons lime juice, and salt and pepper. Toss with 10 ounces baby arugula and 1 cup of the melon pieces. Season with salt and pepper.

Nutrition Facts : Calories 141 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 249 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 3 grams, Sugar 12 grams

MELON, ARUGULA, AND SERRANO HAM WITH SMOKED PAPRIKA DRESSING

Melon, Arugula, and Serrano Ham With Smoked Paprika Dressing image

Serrano ham and smoked paprika tossed with arugula and a light vinagrette turn melons into a full meal when the weather is too hot to warrant anything heavy. The melons are sweet and the tangy serrano adds its salt to the arugula's pepper. It is important that the serrano ham not be sliced as thin as proscuitto usually is. Slightly thicker ham is easier to cut into strips and will stay separated in the salad. If the ham is sliced too thin, the ham will all clump together. This recipe is from the August 2001 issue of Gourmet Magazine. This serves 4 people as a main course, 6 as an appetizer course.

Provided by Chef Regina V. Smith

Categories Melons

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons fresh lime juice
1/2 teaspoon smoked paprika (sweet or hot)
1/4 teaspoon salt
1/8 teaspoon black pepper
5 tablespoons mild extra virgin olive oil
4 cups cantaloupe, peeled and cut into 1 inch pieces
4 cups honeydew melon, peeled and cut into 1 inch pieces
1 1/2 lbs arugula, coarse stems discarded
8 ounces serrano ham, cut crosswise into 3/4 inch strips
salt and pepper

Steps:

Make Dressing:.
Whisk together lime juice, smoked paprika, salt and pepper in a small bowl and add oil in a slow stream, whisking until blended.
Make Salad:.
Toss cantaloupe and honeydew melon with 1/2 of the dressing in a bowl.
Toss arugula and ham with the remaining dressing in a large bowl, then add the melon and salt and pepper to taste. Toss gently.
Serve immediately.

Nutrition Facts : Calories 312.3, Fat 18.6, SaturatedFat 2.6, Sodium 249.4, Carbohydrate 36, Fiber 5.7, Sugar 30.6, Protein 6.8

Tips:

Choose ripe and flavorful melons: The quality of your melons will greatly impact the overall taste of the salad. Look for melons that are heavy for their size, have a deep color, and give off a sweet fragrance.
Use fresh, peppery arugula: Arugula's slightly bitter flavor pairs perfectly with the sweet melons and salty ham. If you can't find arugula, you can substitute baby spinach or mixed greens.
Slice the melons thinly: This will help them absorb the dressing and make them easier to eat.
Don't overcrowd the salad: A little bit of melon, arugula, and ham goes a long way. If you try to cram too much into the salad, it will become difficult to toss and eat.
Use a light and flavorful dressing: A simple vinaigrette or lemon-herb dressing is all you need to dress this salad. Avoid using heavy dressings, which will overpower the delicate flavors of the melon and arugula.
Serve immediately: This salad is best enjoyed fresh. The arugula will start to wilt if it sits for too long.

Conclusion:

This melon arugula salad with ham is a refreshing and flavorful summer dish. It's easy to make and perfect for a light lunch or dinner. The combination of sweet melons, peppery arugula, salty ham, and tangy dressing is sure to please everyone at your table.