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Summer Melon Caprese Salad with Prosciutto

A refreshing, vibrant twist on the classic Caprese featuring sweet melon balls, creamy mozzarella pearls, fresh tomatoes, and salty ribbons of prosciutto, finished with basil and olive oil.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Italian-inspired
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 0.5 small cantaloupe seeded and balled
  • 0.5 small honeydew melon seeded and balled
  • 8 oz fresh mozzarella pearls (bocconcini) drained
  • 0.5 cup cherry tomatoes halved
  • 3 oz prosciutto thinly sliced and torn
Dressing & Garnish
  • 0.25 cup fresh basil leaves
  • 3 tbsp extra virgin olive oil high quality
  • 1 pinch flaky sea salt to taste
  • 1 pinch black pepper freshly cracked, to taste

Equipment

  • Melon baller
  • Large mixing bowl
  • Shallow serving platter

Method
 

  1. Ensure your melons and tomatoes are chilled in the refrigerator before starting.
  2. Using a melon baller, scoop spheres out of the cantaloupe and honeydew. Place them in a large bowl.
  3. Drain and pat the mozzarella pearls dry. Halve the cherry tomatoes. Add both to the melon.
  4. Gently tear the prosciutto slices into bite-sized ribbons and add to the bowl.
  5. Very gently toss the ingredients together. Transfer to a wide, shallow serving bowl.
  6. Drizzle generously with extra virgin olive oil. Season with flaky sea salt and freshly cracked black pepper.
  7. Garnish with fresh basil leaves just before serving. Serve immediately while cold.

Notes

If you don't have a melon baller, you can easily cut the melon into uniform bite-sized cubes. For a sweeter touch, add a light drizzle of balsamic glaze right before serving.