I’m sharing a Light Recipes take on a Summer Melon & Prosciutto Salad that pairs ripe cantaloupe and honeydew with fresh mozzarella and prosciutto, dressed with olive oil, lemon and a touch of honey, and perfect as a side, a light meal or an antipasti platter.

Jump to Recipe

I cant get over how simple things feel fancy when you pair sweet cantaloupe with paper thin prosciutto. The first time I tried it I thought, wait really, but then every bite surprised me, sweet then salty then bright all at once.

It sits perfect on a summer table, like something you’d find at a seaside market but somehow easier. People always ask what it is, they lean in, curious, and you get to watch them figure it out.

If you like small shocks of flavor this one will keep you coming back. Perfect for lazy afternoons and Savory Salads.

Ingredients

Print Recipe (No Advertisments)

Cantaloupe: Juicy, sweet, high in vitamin A and C, adds lots of refreshing summer sweetness.
Honeydew: Milder sweet flavor, hydrating, provides potassium and gentle melon aroma.
Mozzarella bocconcini: Creamy soft cheese, good source of protein and calcium, mellow saltiness.
Prosciutto: Thin, salty cured ham, lots of savory umami, pairs with sweet fruit.
Extra virgin olive oil: Adds fruity richness, healthy fats and a silky mouthfeel.
Lemon juice: Bright tang that cuts richness, adds acidity and fresh citrus zip.
Honey: Tiny bit of honey balances acidity and brings floral sweetness and body.
Basil: Fresh basil gives an herbal lift, aroma and peppery sweet notes.
Arugula: Peppery greens option, adds bite, fiber and a bitter counterpoint.

Ingredient Quantities

1/2 small cantaloupe (about 2 cups melon)

1/2 small honeydew (about 2 cups melon)

8 oz fresh mozzarella bocconcini or small balls

4 oz prosciutto, thinly sliced about 6 to 8 slices

2 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp honey

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

about 10 fresh basil leaves

2 cups arugula or mixed greens optional

How to Make this

Print Recipe (No Advertisments)

1. Put the cantaloupe and honeydew in the fridge for at least 30 minutes so they’re really cold, then cut both in half, scoop out the seeds and either use a melon baller or cut into about 1 inch cubes (you should end up with roughly 2 cups of each).

2. Drain the 8 oz mozzarella bocconcini, pat dry with paper towels and halve or tear larger balls so they’re bite sized.

3. Tear 4 oz prosciutto into strips or rough pieces, saving a couple slices to lay on top at the end for a pretty finish.

4. Make the dressing: whisk together 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper until combined; taste and tweak a little if you want it sweeter or more bright.

5. If using greens, put 2 cups arugula or mixed greens in a large bowl or platter and toss with a tablespoon of the dressing to lightly wilt them.

6. Add the melon, mozzarella and most of the prosciutto to the greens (or straight into a bowl if not using greens), then gently fold everything together with the rest of the dressing—go easy so the melon doesn’t get mushy.

7. Transfer to a serving platter, arrange the reserved prosciutto on top, tear about 10 fresh basil leaves and scatter them over the salad, then drizzle any extra dressing or a little more olive oil if you like.

8. Serve immediately as a side, light meal or antipasti; pro tip: if you need to make ahead keep the dressing separate and toss it with the salad within 15 minutes of serving so the melon stays firm.

Equipment Needed

1. Refrigerator to chill the melons
2. Cutting board
3. Sharp chef’s knife
4. Paring knife or melon baller
5. Spoon to scoop the seeds
6. Colander or small sieve to drain the bocconcini
7. Paper towels or a clean kitchen towel to pat dry
8. Small bowl and a whisk or fork for the dressing
9. Large bowl or platter and salad tongs or a serving spoon

FAQ

Q: Can I make this salad ahead of time?

Yes, you can prep most parts up to a day ahead. Cube the melons, chill them in airtight containers and pat dry before storing, keep prosciutto and mozzarella separate, and keep the dressing in a jar. I usually dont dress it till right before serving or the greens and melon get soggy.

Q: What can I swap for prosciutto or make it vegetarian?

Prosciutto can be swapped with serrano, Jamon Serrano, or thin coppa. For a vegetarian option try toasted almonds or walnuts, marinated artichokes, roasted peppers or extra creamy burrata and a balsamic drizzle to add that savory contrast.

Q: How ripe should the cantaloupe and honeydew be?

Ripe but still firm. Overripe melons are too juicy and turn the salad watery. Give them a gentle squeeze and smell the stem end, you want sweetness without mushiness.

Q: Can I use other cheeses instead of bocconcini?

Burrata is a luxurious swap, mozzarella di bufala works great, and if you like tang try crumbled feta or goat cheese but that changes the flavor profile. Halloumi or strongly aged cheeses wont give the same fresh milky bite.

Q: How do I keep the salad from getting watery or limp?

Drain and pat the melon dry, toss with dressing only right before serving, assemble on chilled plates and use a slotted spoon when transferring melon so excess juice stays behind. Also serve greens on the bottom and prosciutto on top so it dont soak up dressing.

Q: How many does this serve and what pairs well with it?

As written it serves about 2 as a light main or 3 to 4 as a starter. Serve with crusty bread, grilled shrimp or a simple grain salad. For drinks pick a light white wine, a dry rosé, or sparkling water with lemon or mint.

Summer Melon & Prosciutto Salad Recipe Substitutions and Variations

Melons (cantaloupe or honeydew): swap with ripe peaches or nectarines, or cubed watermelon or mango — peaches/nectarines give a similar sweet, slightly firm bite while mango/watermelon bring extra juiciness.
Mozzarella bocconcini (8 oz): replace with burrata for a creamier finish, or use small fresh mozzarella pearls; for a saltier tang try crumbled feta or ricotta salata.
Prosciutto (4 oz): use Jamón Serrano or speck for a similar cured pork flavor, or for a non-pork option try thinly sliced smoked salmon or prosciutto-style turkey.
Fresh basil (about 10 leaves): swap with fresh mint for a bright cooling contrast, or use baby arugula/microgreens if you want more peppery, leafy notes.

Pro Tips

1) Chill the melon good and leave the dressing separate until right before serving, then toss everything quickly. If you dress it too early the melon turns soggy and limp, nobody likes that.

2) Make the pieces uniform, or use a melon baller for prettier bites. Also pat the mozzarella and melon lightly with paper towel so you dont end up with a puddle on the plate.

3) Treat the prosciutto gently, tear it instead of cutting so it feels less rubbery, or for a nice contrast fry a few slices until crispy and sprinkle them on top at the end.

4) Taste the dressing and tweak it, a little lemon zest or an extra drizzle of good olive oil can brighten it, and add honey slowly so it doesnt get too sweet.

Summer Melon & Prosciutto Salad Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

362

kcal

Equipment: 1. Refrigerator to chill the melons
2. Cutting board
3. Sharp chef’s knife
4. Paring knife or melon baller
5. Spoon to scoop the seeds
6. Colander or small sieve to drain the bocconcini
7. Paper towels or a clean kitchen towel to pat dry
8. Small bowl and a whisk or fork for the dressing
9. Large bowl or platter and salad tongs or a serving spoon

Ingredients

1/2 small cantaloupe (about 2 cups melon)
1/2 small honeydew (about 2 cups melon)
8 oz fresh mozzarella bocconcini or small balls
4 oz prosciutto, thinly sliced about 6 to 8 slices
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp honey
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
about 10 fresh basil leaves
2 cups arugula or mixed greens optional

Directions

Put the cantaloupe and honeydew in the fridge for at least 30 minutes so they’re really cold, then cut both in half, scoop out the seeds and either use a melon baller or cut into about 1 inch cubes (you should end up with roughly 2 cups of each).
Drain the 8 oz mozzarella bocconcini, pat dry with paper towels and halve or tear larger balls so they’re bite sized.
Tear 4 oz prosciutto into strips or rough pieces, saving a couple slices to lay on top at the end for a pretty finish.
Make the dressing: whisk together 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper until combined; taste and tweak a little if you want it sweeter or more bright.
If using greens, put 2 cups arugula or mixed greens in a large bowl or platter and toss with a tablespoon of the dressing to lightly wilt them.
Add the melon, mozzarella and most of the prosciutto to the greens (or straight into a bowl if not using greens), then gently fold everything together with the rest of the dressing—go easy so the melon doesn’t get mushy.
Transfer to a serving platter, arrange the reserved prosciutto on top, tear about 10 fresh basil leaves and scatter them over the salad, then drizzle any extra dressing or a little more olive oil if you like.
Serve immediately as a side, light meal or antipasti; pro tip: if you need to make ahead keep the dressing separate and toss it with the salad within 15 minutes of serving so the melon stays firm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.