Cantaloupe Salad with Prosciutto, Halloumi, and Hot Honey Dressing

This easy summer salad recipe features sweet, salty, and spicy flavors from cantaloupe and prosciutto, plus halloumi cheese and a homemade hot honey dressing. Easy to prep in 30 minutes or less!

Course Main Course, Salad

Cuisine Mediterranean

Keyword Cantaloupe Recipes, Halloumi Salad, Hot Honey Dressing, Summer Salad

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 508kcal

Author Cara Harbstreet

Ingredients

For the Hot Honey Dressing:

1/2 cup honey
1 tbsp minced jalapeno
1 tsp sriracha or red pepper hot sauce
1 1/2 tbsp apple cider vinegar
2 cloves garlic finely minced
1/8 tsp kosher salt
1/3 cup extra virgin olive oil

For the Cantaloupe Salad:

6 oz fresh salad greens or more for larger salads
2 cups cantaloupe chopped into bite sized cubes
1 package halloumi cheese about 8 oz
¼ red onion thinly sliced
6 oz prosciutto
½ cup fresh basil leaves
cracked black pepper to taste

Instructions

For the Hot Honey Dressing:

Heat a small saucepan over low heat. Add all ingredients except the extra virgin olive oil.
As it heats, stir gently until well-combined, about 3 minutes. Avoid letting the mixture simmer and remove from heat and allow to cool for at least 10 minutes.
Once cooled, transfer to a small jar with a tight-fitting lid. Add the olive oil and shake vigorously to combine. Set aside until ready to serve.

For the Cantaloupe Salad:

Heat a grill pan or griddle over medium heat. Pat the block of halloumi cheese to dry it, then slice the block in half lengthwise.
Grill each piece for 2-3 minutes on each side, or until char marks form and the outside becomes lightly browned and seared. Transfer to a clean cutting board to let it cool while you assemble the salad.
Arrange the salad greens on a serving platter or salad plates. Separate the thinly sliced red onion and randomly arrange it on the salad greens, along with the fresh basil leaves, prosciutto, and cantaloupe.
Cut the grilled halloumi into cubes and add to the salad. Top with cracked black pepper (to taste). Drizzle with the Hot Honey Dressing and serve immediately.

Notes

You'll likely end up with extra hot honey dressing, so store the leftovers in an airtight container in the fridge for up to one week. Before serving, let it come to room temperature and shake or stir if needed.

To avoid soggy leftover salad, store the salad components separately in the refrigerator. Eat within 2-3 days for best results, adding the hot honey dressing before eating.

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