Cantaloupe and Prosciutto Salad with Mozzarella

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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.

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Ingredients in Cantaloupe and Prosciutto Salad with Mozzarella

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

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.

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.

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.

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