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    Home » Recipes » Salad Recipes

    Cantaloupe and Prosciutto Salad with Mozzarella

    Published: Jun 28, 2022 · Last Updated: May 8, 2025 by Kyndra Holley

    Jump to Recipe·Print Recipe
    white plate with a salad made of thinly sliced prosciutto, cantaloupe balls, mozzarella cheese, mint and basil.
    white plate with a salad made of thinly sliced prosciutto, cantaloupe balls, mozzarella cheese, mint and basil.
    white plate with a salad made of thinly sliced prosciutto, cantaloupe balls, mozzarella cheese, mint and basil.
    white plate with a salad made of thinly sliced prosciutto, cantaloupe balls, mozzarella cheese, mint and basil.

    This Cantaloups and Prosciutto Salad recipe pairs the sweetness of cantaloupe melon with the saltiness of prosciutto, the creaminess of fresh mozzarella cheese, and the herbaceous flavors of mint and basil. It is a quick and easy summer salad that is perfect for barbecues, the 4th of July, picnics, or any other occasion.

     white plate with a salad made of thinly sliced prosciutto, cantaloupe balls, mozzarella cheese, mint and basil.
    Table of Contents show
    Ingredients in Cantaloupe and Prosciutto Salad with Mozzarella
    Ingredient Notes
    How to make Cantaloupe and Mozzarella Caprese
    Step By Step Instructions
    Recipe Tips and Variations
    Frequently Asked Questions
    More Summer Salad Recipes
    Cantaloupe and Prosciutto Salad with Mozzarella

    Ingredients in Cantaloupe and Prosciutto Salad with Mozzarella

    white plate with a salad made of thinly sliced prosciutto, cantaloupe balls, mozzarella cheese, mint and basil.

    Ingredient Notes

    • Cantaloupe: The sweetness of cantaloupe pairs perfectly with the saltiness of prosciutto and the herbaceous flavors of the mint and basil. You can also use honeydew melon, or a combination of the two. (Try this Prosciutto, Peach, and Melon Salad)
    • Prosciutto: Prosciutto is a dry cured Italian Ham. It is very flavorful and is the perfect complement to the melon. Pancetta, salami, or capicola would be great choices also.
    • Fresh Mozzarella: For this melon and prosciutto salad, I used mini fresh mozzarella balls. You will also see them called mozzarella pearls. You can find them packed in water or marinated in oil and herbs. Both versions are delicious in this recipe.
    • Herbs: I like to use a combination of mint and basil, but you can use just one or the other. It is also delicious with some chopped fresh chives and parsley added.

    How to make Cantaloupe and Mozzarella Caprese

    white plate with a salad made of thinly sliced prosciutto, cantaloupe balls, mozzarella cheese, mint and basil.

    Step By Step Instructions

    1: Using a melon baller, scoop out balls of the cantaloupe into a large mixing bowl, making as many as you can from both halves of the cantaloupe.

    2: Add the fresh mozzarella balls to the bowl. Tear the slices of prosciutto into large pieces and add to the bowl, along with most of the basil and mint, retaining some for garnish.

    3: Drizzle over the oil and vinegar and toss to combine everything. Season with salt and pepper, to taste.

    4: Plate and top with reserved herbs.

    white plate with a salad made of thinly sliced prosciutto, cantaloupe balls, mozzarella cheese, mint and basil.

    Recipe Tips and Variations

    • Recommended tools: The only thing you need for this recipe that you might not already have in your kitchen is a melon baller.
    • Storage: Store leftovers in the refrigerator for up to 3 days. (However, this is best enjoyed right away)
    • Add cucumbers: This cantaloupe and prosciutto salad is also delicious with some chopped English or Persian cucumber. It adds a nice crunch. (Try this Cucumber Dill Broccoli Slaw)
    • Add some spice: Try adding a pinch of red pepper flakes for a hint of spice.
    • Add tomatoes: This melon and prosciutto salad is a play on a traditional caprese salad. This is also excellent with some cherry or grape tomatoes added. (Try this Pepperoni Caprese Pasta Salad)
    • Vinegar: If you cannot find white vinegar, regular balsamic vinegar will work great also.
    • Add berries: Try tossing in some mixed berries like straberries, blackberries, raspberries, or blueberries.
    • Add some leafy greens: Turn this into a lettuce based salad by adding some arugula or mixed baby greens.
    white plate with a salad made of thinly sliced prosciutto, cantaloupe balls, mozzarella cheese, mint and basil.

    Frequently Asked Questions

    What can I use instead of a melon baller?

    If you do not have a melon baller, you can just cut everything up into bite-sized chunks. It may not look as pretty, but it will still taste great.

    What is a good substitute for cantaloupe?

    You can also use honeydew melon, watermelon, peaches, papaya, or mango.

    What is a good substitute for prosciutto?

    Salami, guanciale, salami, pancetta, capicola, and ham are all great substitutions for prosciutto.

    More Summer Salad Recipes

    • a ceramic bowl with peaches, burrata cheese, fresh basil, balsamic vinegar and jalapenos.
      Peach Burrata Salad
    • a white bowl full of corn salad with corn, red onion, bacon, cheddar, jalapeños, cilantro and bacon
      Grilled Corn Salad
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    • clear mixing bowl filled with grilled corn salsa, served with chips, guacamole and limes
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    white plate with a salad made of thinly sliced prosciutto, cantaloupe balls, mozzarella cheese, mint and basil.

    Cantaloupe and Prosciutto Salad with Mozzarella


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Kyndra Holley
    • Total Time: 15 minutes
    • Yield: 6 servings 1x
    • Diet: Gluten Free
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    Description

    This Cantaloups and Prosciutto Salad recipe pairs the sweetness of cantaloupe melon with the saltiness of prosciutto, the creaminess of fresh mozzarella cheese, and the herbaceous flavors of mint and basil. It is a quick and easy summer salad that is perfect for barbecues, the 4th of July, picnics, or any other occasion.


    Ingredients

    Scale
    • 1 cantaloupe, halved and seeded
    • 8 ounce container fresh mini mozzarella balls
    • 10 thin slices prosciutto
    • 8 fresh basil leaves, thinly sliced
    • 6 fresh mint leaves, thinly sliced
    • 2 tablespoons olive oil or avocado oil (I use this brand)
    • 2 tablespoons white balsamic (I use this brand)
    • sea salt and black pepper, to taste

    Instructions

    1. Using a melon baller, scoop out balls of the cantaloupe into a large mixing bowl, making as many as you can from both halves of the cantaloupe.
    2. Add the fresh mozzarella balls to the bowl. Tear the slices of prosciutto into large pieces and add to the bowl, along with most of the basil and mint, retaining some for garnish.
    3. Drizzle over the oil and vinegar and toss to combine everything. Season with salt and pepper, to taste.
    4. Plate and top with reserved herbs.

    Notes

    • Storage: Store leftovers in the refrigerator for up to 3 days. (However, this is best enjoyed right away)
    • Add cucumbers: This cantaloupe and prosciutto salad is also delicious with some chopped English or Persian cucumber. It adds a nice crunch.
    • Add some spice: Try adding a pinch of red pepper flakes for a hint of spice.
    • Add tomatoes: This melon and prosciutto salad is a play on a traditional caprese salad. This is also excellent with some cherry or grape tomatoes added.
    • Vinegar: If you cannot find white vinegar, regular balsamic vinegar will work great also.
    • Prep Time: 15 minutes
    • Category: Salad Recipes
    • Method: Mixing
    • Cuisine: American

    Follow Me on Instagram @kyndraholley

    More Salad Recipes

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    • a white plate piled high with a fresh summer salad of prosciutto, peaches, melon, walnuts, and arugula
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    Comments

    1. Heather Lafferty says

      June 30, 2022 at 9:20 am

      I made this for a barbecue yesterday and it was really delicious. Easy to make and I already had mostly everything on hand. Thanks for the great summer recipe.

      Reply

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    Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog and Peace Love and Low Carb. When I am not hard at work creating recipes and healthy living content, I can be found exploring the world, playing with our 5 crazy pups, hiking, or just kicking back and relaxing with a cup of coffee and a good book.

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