Article By:Chef Joshua Houghton
Contributing Writer

Cantaloupe and Farro Salad
Serves 4


-Cutting Board
-Knife of choice
-Small Stock pot
-Baking Sheet Tray
-Large mixing bowl
-Small Mixing Bowl
-Wooden Spoon or Spatula


-1 Cantaloupe
– 4 oz Sliced Prosciutto
-8 oz Farro
-1 bunch fresh mint
-2 oz Green Onion
– 2 oz Honey
– 1 tsp Red Pepper Flake
-2 oz red wine vinegar
– 4 oz canola oil (or other neutral oil)

Welcome back! I’m excited to share with you a unique and refreshing salad that I’ve created, perfect for those warm summer days or any time you’re looking for something light and flavorful. This Farro, Cantaloupe, and Prosciutto Salad is a delightful combination of textures and tastes, blending the nutty chewiness of farro, the sweet juiciness of cantaloupe, and the savory crispiness of prosciutto chips.. The addition of fresh mint and green onion adds a burst of freshness, while a simple honey and red wine vinegar dressing ties everything together with a touch of sweetness and a hint of heat. I hope you enjoy making and eating this salad as much as I do!
Cooking the Farro: Start by preparing the farro, a delightful ancient grain that will form the hearty base of your salad. Begin by rinsing 8 ounces of farro under cold water to remove any residual dust. In a small pot, bring 3 cups of water to a rolling boil. Once the water is boiling, add the farro. Reduce the heat to a gentle simmer and allow the farro to cook for about 25-30 minutes. You’ll know it’s ready when the grains are tender but still slightly chewy. Drain any excess water and set the farro aside to cool.
Preparing the Cantaloupe: While the farro is cooling, turn your attention to the cantaloupe. Slice the cantaloupe in half and use a spoon to scoop out the seeds. With a sharp knife, carefully remove the rind and cut the flesh into bite-sized cubes. The sweet and juicy cantaloupe will add a refreshing burst of flavor to your salad.
Making the Dressing: The dressing is a simple yet flavorful combination that ties the salad together. In a small bowl, combine 2 ounces of honey, 1 teaspoon of red pepper flakes for a hint of heat, 2 ounces of red wine vinegar for acidity, and 4 ounces of canola oil to balance it all out. Whisk these ingredients together until they are well blended. Season the dressing with a pinch of salt and pepper to taste.
Preparing the Prosciutto Chips: Preheat your oven to 375°F (190°C). Lay the 4 ounces of sliced prosciutto in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for about 10-12 minutes, or until the prosciutto is crispy and slightly browned. Remove from the oven and let the prosciutto cool on the baking sheet. Once cooled, break the crispy prosciutto into bite-sized pieces.
Preparing the Additional Ingredients: Next, prepare the remaining fresh ingredients. Thinly slice 2 ounces of green onion, providing a mild and slightly sweet onion flavor. Finally, chop a generous handful of fresh mint leaves. The mint will add a bright and aromatic touch that complements the sweetness of the cantaloupe perfectly.
Assembling the Salad: In a large mixing bowl, combine the cooled farro, cantaloupe cubes, crispy prosciutto pieces, sliced green onion, and chopped mint. Drizzle the prepared dressing over the salad. Using salad tongs or a large spoon, gently toss all the ingredients together until everything is evenly coated with the dressing.
Serving: Transfer the mixed salad to a beautiful serving dish. For an extra touch of freshness and color, garnish the salad with a few whole mint leaves. This salad is best served immediately to enjoy the vibrant flavors and textures.
Enjoy your Farro, Cantaloupe, and Prosciutto Salad, a perfect blend of sweet, savory, and refreshing elements that will delight your taste buds! Salad will hold up well in the fridge for a couple days. If you keep the ingredients separate and mix when ready to eat, you will be able to enjoy them for up to 1 week! Salads like this are so great for the summer season, here are a couple variations to make all the time!
Variation 1: Farro, Cantaloupe, and Prosciutto Salad with Feta and Arugula
Add a tangy and peppery twist to your salad with the inclusion of feta cheese and arugula.
Additional Ingredients:
4 oz crumbled feta cheese
2 cups fresh arugula
Variation 2: Farro, Cantaloupe, and Prosciutto Salad with Balsamic Glaze and Pine Nuts
Introduce a nutty and slightly sweet flavor with balsamic glaze and toasted pine nuts.
Additional Ingredients:
2 oz balsamic glaze
1/4 cup toasted pine nuts
Variation 3: Farro, Melon Trio, and Prosciutto Salad with Basil
Enhance the fruitiness by using a trio of melons and a touch of fresh basil.
Additional Ingredients:
1/3 cantaloupe
1/3 honeydew melon
1/3 watermelon
1/4 cup fresh basil leaves, chopped
Variation 4: Farro, Cantaloupe, and Prosciutto Salad with Lemon Dressing and Avocado
Add a creamy texture and a zesty twist with avocado and lemon dressing.
Additional Ingredients:
1 avocado, diced
Juice of 1 lemon
Zest of 1 lemon

By Published On: July 1, 2024Categories: General

About the Author: Joshua Houghton

I've been cooking ever since I can remember, and it's not just a passion for me; it's a way of life. Hi, I'm Joshua, and I've dedicated my culinary journey to the art of creating unforgettable dining experiences. What truly sets my heart on fire is the intimacy of cooking in people's homes, where I can connect with them on a personal level. I run my own catering business, where I craft bespoke menus tailored to each client's desires. But it's not just about the food, it's about the stories and memories that unfold around the dinner table. I have a deep commitment to using locally sourced ingredients, not only for their freshness and quality but also to support thecommunity that has always inspired me. Cooking with heart, soul, and local flavors – that's what defines my culinary philosophy.

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