Cantaloupe Bacon Salad

Bacon Cantaloupe Salad

I’m one of those odd people who considers a melon an amazing treat. It never used to be that way, until I found myself with an rabidly anti-melon-unless-it’s-watermelon type of person and had to surreptitiously consume half a melon at a time with a spoon in a secret place. Add to that the fact that they’re often pretty expensive, I gradually stopped buying and eating them altogether. However, sometimes I declare my food independence by treating myself to one. A whole amazing melon all for me! That I don’t have to share! That is quite possibly one of my top 5 favorite foods! Wheeeeee! You can see where I’m going with this: I am oddly euphoric about melons. Quiet in the back! Cantaloupe is my absolute favorite.

But by the time I got to the second half of my latest melon-acquisition, I started thinking back to how I was obsessed with the classic pairing of prosciutto and melon. Maybe that outs me as an 80s girl, I don’t know. Oops. I used to adore it. I could still probably eat more prosciutto e melone appetizers on a stick than any grown man. Like shots, in sweet and salty form. Anyway. Like I said, I got to reminiscing. Not having any prosciutto, I figured – let’s try bacon! Thus, the Cantaloupe Bacon Salad was born! It’s awesome, simple and refreshing. Oh, and whatever you do, don’t omit the fresh basil if you can possibly help it. It’s glorious with the sweet melon – salty bacon combo. Trust me. All in all this salad is a keeper. You may get mobbed if you take it to a BBQ this weekend. Maybe it would be safer if you ate it all yourself. I’m just sayin’.


Cantaloupe Bacon Salad

The grown up, gussied up “melon and ham” appetizer! The sweetness of melon is paired with the saltiness of bacon and rounded out with basil and green onions. Delicious!

  • Author: Rachael Bryant / Meatified
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4 servings


  • 4 slices bacon
  • 1 cantaloupe melon
  • 4 green onions, sliced
  • 8 leaves of fresh basil
  • Olive oil to serve


The fancypants version:

  1. Cook bacon until crispy. When done, set aside on a paper towel lined plate to absorb extra grease.
  2. Cut the cantaloupe in half and scoop out the seeds. Cut into quarters. Slice each quarter into 4 – 5 slices and remove the rind from each. Fan out slices, divided between 4 plates.
  3. Chop the green onion and chiffonade the basil leaves. Sprinkle over the melon slices.
  4. Once the bacon is cool enough to handle, chop finely and sprinkle over the plates.
  5. Finish each plate with a drizzle of olive oil before serving.

The easy take-to-a-BBQ version:

  1. Cook bacon until crispy. When done, set aside on a paper towel lined plate to absorb extra grease.
  2. Deseed the cantaloupe and either chop into bite size chunks or use a melon baller to remove the fruit from the rind. Add the melon to a large bowl.
  3. Chop the green onions and basil; add to the bowl.
  4. Once the bacon is cool enough to handle, chop finely and add to the bowl with a generous drizzle of olive oil. Mix to combine the salad and serve.

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