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–+ servings
Patricia

Caprese Melon Salad with Prosciutto and Mozzarella delights!

A refreshing Caprese Melon Salad featuring sweet melons, creamy mozzarella, and savory prosciutto, perfect for summer gatherings.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cantaloupe cubed
  • 2 cups honeydew melon cubed
  • 8 ounces fresh mozzarella balls bocconcini
  • 4 ounces prosciutto thinly sliced
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh basil leaves torn
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic glaze
  • Salt and pepper to taste

Method
 

  1. In a large bowl, combine the cubed cantaloupe and honeydew melon.
  2. Add the mozzarella balls and halved cherry tomatoes to the bowl.
  3. Tear the prosciutto into bite-sized pieces and gently fold it into the salad.
  4. Add the torn basil leaves to the mixture.
  5. Drizzle the olive oil and balsamic glaze over the salad.
  6. Season with salt and pepper to taste, then gently toss everything together until well combined.
  7. Serve immediately or chill in the refrigerator for about 30 minutes to enhance the flavors.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 10gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 9gCholesterol: 30mgSodium: 600mgFiber: 1gSugar: 8g

Notes

  • For a spicy kick, add a pinch of red pepper flakes.
  • Swap out the prosciutto for crispy bacon or grilled chicken for a different flavor profile.

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