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 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 salad is perfect to serve along side italian salmon, grilled steaks or even pizza on the grill.
Jump to:
🍈 Ingredient notes
- Melon - Honeydew and cantaloupe melons are used for this 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 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 salad and then serve it immediately.
⭐ 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 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!
For a quick overview of this recipe, check out my web story for this melon and prosciutto caprese!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.
Print📖 Recipe
Melon Prosciutto Salad
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 light lemon vinaigrette.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 10 servings 1x
- Category: Appetizer, Salad, Side Dish
- Cuisine: Italian
- Diet: Vegetarian
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.
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.
Make Ahead Instructions
To make the salad ahead of time, keep the dressing separate. Layer the salad as instructed and then cover it in plastic wrap undressed and store in the refrigerator until serving time. Dressing can also be made and stored in the mason jar or container with a lid until serving time. When it's time to serve, shake the mason jar to recombine the ingredients and pour over the salad.
Keywords: melon caprese salad, melon and prosciutto appetizer, melon prosciutto salad
Anna says
It was delicious! So easy and quick to prepare too!
Amanda says
Thanks Anna, I'm so glad you enjoyed them.
Pam Greer says
Our favorite salad! This is so light and delicious!
Amanda says
Thank you!
Sue says
Delicious salad! I love melons and this is a wonderful way to serve them!
Amanda says
Thank you! All of the flavors really compliment each other!
Jerika says
I love the balance of sweetness of the fruits and the saltiness of Prosciutto they are perfectly combined.:) Thanks for this recipe!
Amanda says
Thank you! I'm glad you enjoyed it.
Marcellina says
A fantastic combination of flavors! One of my favs! Your presentation is excellent and will help me create it just like yours. Can't wait to make this for our next party!
Amanda says
Thank you so much, I'm glad it was helpful.
Anaiah says
This is a beautiful summer salad. I love the way the sweetness of the melons pairs with the prosciutto. So delicious!
Amanda says
Thank you! It's definitely a summer favorite.
Elle @ Spice and Life says
As an Italian, I can completely appreciate this combination... it reminds me of long summer days on the beach. Love it!
Amanda says
Yes! Thank you so much.
Alexandra says
One of the best salads there is - such a delicious combination of flavours!
Amanda says
Thank you!
Linda says
I always enjoy melon and prosciutto. They both make a perfect duet and this salad can't get better!
Amanda says
Thank you so much Linda!