Sweet balls of cantaloupe mingle with salty shaved prosciutto, fresh herbs, and creamy mozzarella pearls in this effortless summer salad that’s perfect for potlucks, picnics, and bbqs. Think of this as the salad version of the prosciutto-wrapped melon served at upscale Italian restaurants!
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“I made this excellent salad twice in two weeks. The combination of the melon, cheese and prosciutto is perfectly complemented by white balsamic and honey. Bravo!” -Linda, FoodieCrush reader
This Melon Salad Is Bursting with Fresh Italian Flavor
With my garden tomatoes still clawing their way toward sweet fruit-ition, I’m patiently awaiting to harvest my ‘mates to make my favorite caprese salad with my very own, homegrown tomatoes.
Okay, who am I kidding. I’m not patient at all.
That’s why I’m jumping the line and moving forward anyway by subbing tomatoes with local, sweet cantaloupe. Don’t worry tomatoes, I’ll be back. But until then, this melon mozzarella salad is totally turning my head and making me stare with each and every bite.
Enjoy!
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Cantaloupe — To select the sweetest, juiciest melon, look for one with a beige rind (avoid the green ones) and give it a good sniff. If it smells sweet and floral, it’s a good one. You can also gently knock on the middle to see if it sounds deep, which also indicates ripeness.
- Fresh mozzarella pearls — There are several varieties of fresh mozzarella balls you can readily find at your local grocery store’s finer cheese section. I prefer Wisconsin’s Bel Gioioso mozzarella balls. For this recipe I chose their pearl size to add variety in size and contrast to my melon balls. You could use the more available ciliegine, but I would suggest you halve the balls first to make them go farther in the salad.
- Prosciutto — A style of dry-cured Italian ham, very thinly sliced and quite delicate. I get my favorite brand (Citterio) at Costco because I can get two packages for the price of one from the grocery store. It comes with paper dividing each supple slice as they have a tendency to melt together. Salty prosciutto is easy to tear and add to the salad, adding a subtle smokiness that perfectly compliments the sweetness of the cantaloupe and the honey-laced dressing.
- Fresh herbs — I used a blend of fresh basil and mint, but you can mix and match as desired.
- Balsamic dressing — For a lighter flavor and to prevent staining the melon, I swapped in white balsamic. If you don’t have white balsamic on hand, try using white wine vinegar instead.
How to Make This Cantaloupe Salad
- Scoop the melon. A melon baller creates juicy orbs of cantaloupe that are the perfect size for eating in one bite. If you don’t own a melon baller, you can also cut up the melon into bite-sized pieces.
- Add the remaining salad fixings. I prefer tearing the delicate prosciutto and fresh herbs by hand before mixing them with the balls of cantaloupe. The mozzarella pearls can be added in after draining.
- Dress and serve. I suggest whisking together the dressing in a separate bowl to make sure it’s evenly incorporated before pouring over the salad.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Mozzarella and Cantaloupe Salad Recipe
Ingredients
- 1 cantaloupe , halved and seeded
- 8 ounces mini mozzarella pearls
- 8-10 slices prosciutto , shredded into large pieces
- ¼ cup basil leaves , thinly sliced
- ¼ cup mint leaves , thinly sliced
For the dressing
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons honey
- 1 tablespoon white balsamic vinegar
- Kosher salt and freshly ground black pepper , to taste
Instructions
- Scoop the cantaloupe into balls. Use a melon baller to scoop balls from the cantaloupe halves and add to a large bowl.
- Add the salad fixings. Add the mozzarella pearls and the torn prosciutto. Sprinkle with the basil and mint leaves.
- Toss with the dressing. In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper. Drizzle over the cantaloupe and toss to coat. Season with more salt and pepper and additional herbs to taste.
Notes
Nutrition
What to Serve with This Melon Salad
More Summer Salads That Pair Fruit and Cheese
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Maria
I’m obsessed with this dish! Such amazing flavors and refreshing.
Thank you Maria!
Angela Cardillo
Can this be made to order or is it better to make night before?
Hayley
Hi Angela, we recommend making this the day you plan to serve it (it will keep chilled in the fridge for several hours, but it’s best eaten as fresh as possible). Hope that helps. Enjoy!
Dana
Excellent summer appetizer! It’s perfect, thank you.
Susan
Looking to make this soon. Wondering if I. Ake it a day ahead should I combine all ingredients or wait till the last minute to combine?
Hayley
Hi Susan! We’d suggest waiting until the last minute to combine.