Melon Basil Salad with Prosciutto & Mozzarella
This melon basil salad is a summer stunner, packed with juicy cantaloupe and honeydew, creamy mozzarella, savory prosciutto, and fresh basil, all drizzled in a light pineapple vinaigrette. It’s the perfect chilled side for warm weather gatherings.
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/
Notes
Melon Swap: Try watermelon or a mix of all three for extra color.
Cheese Tip: Burrata or feta can be used instead of mozzarella for a creamy or tangy twist.
Make-Ahead Tip: Assemble the salad (without dressing) a few hours in advance and dress right before serving.
Flavor Boost: Add a drizzle of honey or balsamic glaze for sweetness and depth.