I remember the first time I scooped melon balls into a bowl and paired them with silky mozzarella and salty prosciutto.
One bite transported me to a sunlit afternoon, where every flavor sparkled.
This Melon Salad has since become my favorite go-to for quick summer entertaining or a simple weekday treat.
Why You’ll Love This Recipe
Ultimate summer flavors – Juicy melon, creamy mozzarella, and savory prosciutto create a perfect sweet-salty balance.
Effortless prep – No cooking needed; just scoop, toss, and chill.
Elegant yet simple – Minimal ingredients, minimal fuss, maximum impact.
Nutrient-rich – Melon offers hydration and vitamins, while cheese and prosciutto add protein and texture.
What You’ll Need (Ingredient Highlights)
Cantaloupe & honeydew – Two melon varieties offer sweet and floral notes.
Ciliegine mozzarella – Small mozzarella balls blend creaminess without heaviness.
Prosciutto – Thin, salty slices tear into delicate shreds that pair perfectly with fruit.
Basil – Fresh leaves add an herbal brightness.
Cherry tomatoes – Provide tang and color.
Pineapple vinegar & olive oil – Form a light, tangy dressing that ties everything together.
Pro Tips Before You Start
Chill melons thoroughly so they hold their shape and stay crisp.
Use a melon baller for uniform spheres—each bite feels special.
Tear prosciutto by hand into shreds to disperse its flavor evenly.
Dry basil completely after rinsing so the dressing adheres properly.
How to Make Melon Salad
Step 1: Scoop the Melons
Chill melons, halve them, and use a melon baller to create uniform balls. Place in a large bowl.
Step 2: Add Cheese, Basil, Prosciutto & Tomatoes
Gently pat dry mozzarella. Tear basil leaves and prosciutto into bite-size pieces.
Halve cherry tomatoes. Add all to the melon.
Step 3: Whisk & Dress
In a small bowl, whisk pineapple vinegar, olive oil, sea salt, and freshly cracked pepper.
Drizzle over the salad.
Step 4: Toss & Chill
Gently toss to coat every piece. Cover and refrigerate for 15–20 minutes. Serve cold.
What to Serve It With
Crisp white wine – Sauvignon Blanc or Pinot Grigio.
Grilled seafood – Lemon-garlic shrimp or scallops.
Toasted crostini – Rubbed with garlic and olive oil for scooping.
Mixed greens – Serve the melon salad atop arugula or spinach for extra volume.
Variations / Substitutions
Cheese swap – Use feta or goat cheese instead of mozzarella.
Vegan option – Replace cheese with vegan mozzarella or omit cheese and add roasted cashews.
Herb twist – Substitute mint for basil for a cooling note.
Fruit mix-in – Add peach or nectarine cubes for extra sweetness.
Vinegar substitute – Use white balsamic or apple cider vinegar if you don’t have pineapple vinegar.
Storage & Leftovers
Refrigerate in an airtight container for up to 24 hours—melons start releasing water after that.
Keep dressing separate if preparing ahead to prevent sogginess. Add just before serving.
Refresh before serving – Gently toss before plating if juices accumulate.
FAQs
Can I prepare this salad entirely ahead of time?
You can scoop melons and pack components separately up to four hours before serving.
Add basil and dressing just before serving.
What if I don’t have a melon baller?
Cut melons into uniform, one-inch cubes instead of balls; the texture remains delightful.
Is it okay to use frozen melon?
Fresh melon is best.
Frozen melon releases excess water when thawed, making the salad watery.
Can I substitute prosciutto with another protein?
Yes—smoked salmon, grilled chicken, or cooked shrimp all work well.
How do I prevent basil from wilting?
Add basil just before tossing; avoid massaging or pre-mixing it with wet ingredients.
What’s the best way to slice cherry tomatoes?
Cut each tomato in half so their sweet juices blend into the salad without overpowering the melon.
Can I make the dressing without pineapple vinegar?
Absolutely—use white balsamic or apple cider vinegar in equal parts for a similar tang.
Final Thoughts
This Melon Salad strikes the perfect balance between sweet, savory, and tangy.
The combination of crisp melon, creamy mozzarella, salty prosciutto, and bright basil creates a dish that’s both refreshing and elegant.
Perfect for summer lunches, poolside gatherings, or as a show-stopping starter, you’ll find yourself making it on repeat all season long.
Melon Basil Salad with Prosciutto & Mozzarella
Ingredients
Melon Salad:
- 1 small cantaloupe about 3 cups melon balls
- 1 small honeydew melon about 3 cups melon balls
- 1 cup ciliegine mozzarella drained
- ⅓ cup fresh basil leaves rinsed and finely chopped
- 3 ounces prosciutto sliced and torn into shreds
- 1 cup cherry tomatoes halved
Dressing:
- 3 tablespoons pineapple vinegar or white balsamic/apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- Fresh cracked pepper to taste
- Sea salt to taste
Instructions
- Scoop Melons: Chill melons until cold.
- Slice each melon in half, remove seeds, and use a melon baller or cut into cubes.
- Place melon balls/cubes in a large bowl.
- Add Salad Components: Gently pat dry mozzarella balls.
- Tear basil leaves and prosciutto into bite-size pieces.
- Halve cherry tomatoes. Add all to bowl with melon.
- See full steps with tips & photos → https://p4pd.org/melon-salad/
