Easy and fresh, Melon Prosciutto Salad! Sweet cantaloupe combined with prosciutto topped with a lemon basil vinaigrette, perfect for summer!
Fruity, refresh flavors of cantaloupe mixed with salty prosciutto and creamy fresh mozzarella that is perfect for a summer salad, appetizer, or side dish!
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So let’s get something straight, I actually do not eat melons of any kind. Like zero. They are just not my thing. But my family LOVES all types of melons so I make sure I buy plenty of melons when they are in season for them.
Have I tried melon and prosciutto (melone e prosciutto) before? Absolutely! One summer that we spent in Italy, we went from friend’s house to friend’s house for dinner and that was served for every appetizer. After refusing at a few houses, I finally gave in an ate it. So I can say, I have tried it, I just don’t like it!
How To Make Melon Prosciutto Salad:
Ingredients:
For the salad:
- 1 cantaloupe, balled or cubed
- 16 ounces fresh mini mozzarella balls
- 4 oz prosciutto
- Basil leaves for garnish (optional)
Ingredients for the vinaigrette:
- 2 tablespoons olive oil
- Juice of one lemon (2-3 tablespoons)
- 2 tablespoons honey
- 1 tablespoon fresh basil, chopped
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Direction:
- Arrange the prosciutto, melon, mozzarella, and basil leaves (if using) as desired on a platter or in a serving bowl.
Make the vinaigrette:
- In a jar with an airtight lid, combine the olive oil, lemon juice, honey, chopped basil, garlic, salt, and pepper.
- Shake vigorously to combine.
- Drizzle over the prosciutto, melon, and mozzarella.
- Toss to combine or serve as is.
NOTES & STORAGE:
- Two serving ideas for a more fun presentation: 1. Toss or layer the salad ingredients in individual clear serving cups, or 2. Arrange the salad ingredients onto skewers and serve with the dressing on the side in a small serving bowl or martini glass.
- For more substance, toss the salad with 4 cups fresh arugula.
- Add balled or cubed honeydew melon or substitute it for the cantaloupe if desired.
- If preferred, dress the salad with a balsamic vinaigrette or balsamic reduction rather than the sweet lemon basil vinaigrette.
- To make this recipe for a crowd, simply double or triple the recipe.
- You can make the salad a few hours ahead, but be sure to store covered and undressed in the fridge. Keep in mind that the juices in the cantaloupe will begin to pool upon sitting. You may need to drain off any excess juice before serving.
- This salad is best served the same day as it is prepared. The vinaigrette will last in the fridge for 2-3 days when stored in a container with an airtight lid. Bring to room temperature and shake to reincorporate the ingredients before serving, as they will separate into layers upon standing.
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Melon Prosciutto Salad
Ingredients
- For the salad:
- 1 cantaloupe, balled or cubed
- 16 ounces fresh mozzarella
- 4 oz prosciutto
- Basil leaves for garnish (optional)
- For the vinaigrette:
- 2 tablespoons olive oil
- Juice of one lemon (2-3 tablespoons)
- 2 tablespoons honey
- 1 tablespoon fresh basil, chopped
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Arrange the prosciutto, melon, mozzarella, and basil leaves (if using) as desired on a platter or in a serving bowl.
Make the vinaigrette:
- In a jar with an airtight lid, combine the olive oil, lemon juice, honey, chopped basil, garlic, salt, and pepper.
- Shake vigorously to combine.
- Drizzle over the prosciutto, melon, and mozzarella.
- Toss to combine or serve as is.
Notes
- Two serving ideas for a more fun presentation: 1. Toss or layer the salad ingredients in individual clear serving cups, or 2. Arrange the salad ingredients onto skewers and serve with the dressing on the side in a small serving bowl or martini glass.
- For more substance, toss the salad with 4 cups fresh arugula.
- Add balled or cubed honeydew melon or substitute it for the cantaloupe if desired.
- If preferred, dress the salad with a balsamic vinaigrette or balsamic reduction rather than the sweet lemon basil vinaigrette.
- To make this recipe for a crowd, simply double or triple the recipe.
- You can make the salad a few hours ahead, but be sure to store covered and undressed in the fridge. Keep in mind that the juices in the cantaloupe will begin to pool upon sitting. You may need to drain off any excess juice before serving.
- This salad is best served the same day as it is prepared. The vinaigrette will last in the fridge for 2-3 days when store in a container with an airtight lid. Bring to room temperature and shake to reincorporate the ingredients before serving, as they will separate into layers upon standing.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 237Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 46mgSodium: 748mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 15g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice*
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