1 Korean melon, peeled, cubed
1 red onion, small, halved, sliced thinly
1 small pickling, Persian, or English cucumber (no wax), halved lengthwise, sliced thin crosswise
1 bunch basil, de-stemmed, leaves chopped small
1 medium lime, juiced
1 package prosciutto, cut in bite-sized pieces
cracked black pepper & kosher salt
Optional: shishito peppers, de-stemmed, minced
Toss the melon, onion, cucumber, basil, and shishito peppers (if using) in a large bowl.
Juice lime over the bowl. Toss lightly. Season to taste with pepper and salt.
Fold in prosciutto. Cover and chill for 15 minutes or more.
Remove from the refrigerator and toss again.
Plate individually. Drizzle balsamic vinegar over salad in a light stream.