This tasty Melon Prosciutto Salad is a delicious, fresh salad that is perfect for summer. Sweet honeydew and cantaloupe are layered with fresh mozzarella cheese. Studded with thinly sliced prosciutto and fresh basil leaves, this refreshing salad is dressed with a lemon vinaigrette.
This post was originally published in September 2020 and has been updated for content.
This melon prosciutto recipe is a twist on the classic caprese salad that is said to originate from the island of capri. Traditional caprese salad contains fresh mozzarella, tomatoes and basil and is sometimes dressed with a vinaigrette. This version replaces the tomatoes with melon to provide a sweeter version of this classic italian salad.
This melon prosciutto salad is perfect to serve along side italian salmon, grilled steaks or even pizza on the grill.
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🍈 Ingredient notes
- Melon - Honeydew and cantaloupe melons are used for this melon prosciutto salad. Alternatively, crenshaw, santa claus or winter melons would also be good.
- Mozzarella - I like using a large log or ball of fresh mozzarella cheese for this melon prosciutto salad recipe, because it is easily sliced and layered with the melon.
- Prosciutto - Prosciutto is an italian dry-cured ham that has a light, buttery and salty taste to it. It adds a nice contrast in flavor to the melon and cheese.
📋 Substitutions and variations
- Non-Layered Salad - To make this salad scoopable instead of layered, a melon baller can be used for the cantaloupe and honeydew. Use mozzarella pearls or ciliegine balls instead of slices and dice the prosciutto into smaller pieces.
- Dairy Free - To make this salad dairy free, omit the mozzarella cheese.
- Vegetarian/Vegan - To make this salad vegetarian, omit the prosciutto; to make it vegan, omit the cheese and prosciutto.
🔪 Step by step instructions
First, remove the peels and seeds from the melons and slice them and the mozzarella in half inch slices. Layer the melon and mozzarella on a serving platter.
Next, bunch up the slices of prosciutto and evenly distribute them in and around the slices of melon and cheese. Repeat with the fresh basil leaves.
In a mason jar, combine lemon juice, olive oil, salt and pepper and then shake to combine. Pour over the melon prosciutto salad and then serve it immediately.
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⭐ Expert tips
- Slice the melon and cheese in similar sized pieces to allow for easy layering.
- Don't dress the salad until you are ready to serve it. The acid in the vinaigrette will start to break down the cheese and melon, so it's best to do right before serving.
⏲️ Make ahead instructions
If you need to make this melon prosciutto salad ahead of time, I recommend keeping the dressing separate. Layer the salad as instructed and then cover it in plastic wrap undressed and store in the refrigerator until serving time. Make the dressing ahead of time and store in the fridge. When it's time to serve, give the dressing a good shake again and then pour it over the salad.
🥗 More salad recipes
If you loved this recipe for melon prosciutto salad, check out these other salad recipes that I know you will love too!
- Summer Panzanella
- Curry Chicken Salad with Grapes
- Spinach Salad with Pear & Pomegranate
- Winter Citrus Salad
📖 Recipe
Melon Prosciutto Salad
Ingredients
- ½ medium ripe honeydew
- ½ medium ripe cantaloupe
- 16 ounces fresh mozzarella
- ¼ pound thinly sliced prosciutto
- fresh basil leaves
- 1 Tablespoon fresh lemon juice
- 3 Tablespoons olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Peel and remove seeds from the cantaloupe and honeydew.
- Slice cantaloupe, honeydew and fresh mozzarella into approximately ½ inch thick slices.
- Layer cantaloupe, honeydew and mozzarella pieces on a serving platter.
- Bunch the prosciutto slices up and place them in and around the melon and cheese slices so they are evenly distributed. Repeat with the fresh basil leaves.
- In a small mason jar or container with a lid, add lemon juice, olive oil, salt and pepper. Shake vigorously to combine the ingredients.
- Drizzle lemon vinaigrette dressing over the top of the salad and serve immediately.
Notes
- Slice the melon and cheese in similar sized pieces in both general size and width to allow for easy layering.
- Don't dress the salad until you are ready to serve it as the acid in the vinaigrette will start to break down the cheese and melon.
Substitutions and Variations
- Different Melon - crenshaw, santa claus or winter melons would work as alternative melons for this recipe.
- Non-Layered Salad - To make this salad more scoopable instead of layered, a melon baller can be used for the cantaloupe and honeydew and a mozzarella pearls or ciliegine balls may be used. Dice the prosciutto into smaller pieces as well to make for easy serving and eating.
- Dairy Free - to make this salad dairy free, simply omit the mozzarella cheese.
- Vegetarian/Vegan - to make this salad vegetarian, omit the prosciutto and to make it vegan, omit the cheese and prosciutto.
Tracy Wilkinson
One of the most surprising salad I’ve made in a while. This was enjoyed by all guests and the recipe was emailed to all. Delicious and refreshing 👍👍
Amanda
I'm so glad you enjoyed it! It's definitely unique but delicious 🙂