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+ servings
sliced cantaloupe and honeydew with mozzarella, prosciutto and fresh basil on a wooden tray

Melon Prosciutto Salad

Amanda
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. 
5 from 11 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Salad, Side Dish
Cuisine Italian
Servings 10 servings
Calories 253 kcal

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
  • 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.
 

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.

Nutrition

Serving: 1cupCalories: 253kcalCarbohydrates: 9gProtein: 12gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 43mgSodium: 434mgPotassium: 280mgFiber: 1gSugar: 8gVitamin A: 1298IUVitamin C: 22mgCalcium: 237mgIron: 1mg
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