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Melon & Prosciutto Caprese Salad

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This Melon & Prosciutto Caprese Salad combines sweet melon, creamy mozzarella, salty prosciutto, and fresh basil for a refreshing and elegant dish. Drizzled with a touch of balsamic glaze, it’s the perfect no-cook salad for warm days or easy entertaining.

Ingredients

Scale

  • 1/2 cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size cubes or balls

  • 8 oz fresh mozzarella balls (bocconcini or ciliegine), drained

  • 4–6 slices of prosciutto, torn into bite-size strips

  • 1 cup cherry tomatoes, halved

  • Fresh basil leaves, for garnish

  • 2 tbsp olive oil

  • 1 tbsp balsamic glaze (or more to taste)

  • Salt and pepper to taste

Instructions

  1. In a large bowl or serving platter, arrange melon, mozzarella, cherry tomatoes, and prosciutto.

  2. Drizzle with olive oil and season lightly with salt and pepper.

  3. Tear fresh basil leaves and scatter over the top.

  4. Finish with a generous drizzle of balsamic glaze.

  5. Serve immediately or chill for 15–20 minutes before serving for extra refreshment.

Notes

  • Use a melon baller for a fancier presentation.

  • Burrata can be swapped in for mozzarella for a creamier texture.

  • Great as a starter or side dish at barbecues and brunches.

Find it online: https://ukfinda.com/melon-prosciutto-caprese-salad/