Cantaloupe Caprese Salad

With melon, fresh mozzarella, prosciutto, basil & mint in a light honey vinaigrette, Cantaloupe Caprese Salad is a tasty side or brunch dish.

What makes a great summer dish?  Something that is light?  Fresh?  Easy?  And delicious, of course!  Just like this Cantaloupe Caprese Salad! 

Cantaloupe Caprese Salad

 When the recipe popped into my email from Foodiecrush, I was intrigued.  Since I had four cantaloupes and a party coming, it went to the top of my “recipes to try” list!  Melon balls, fresh mozzarella, prosciutto, basil and mint topped with a light honey vinaigrette—doesn’t that say summer!    proscuitto

We ate the salad among other lovely dishes on a 14th floor balcony overlooking the city.  Everyone enjoyed it and there was a single serving left which I had for breakfast the next day.  I guess that makes this a brunch candidate as well! 

Cantaloupe Caprese Salad--Champagne brunch?

Later in the week my sister mentioned that she was planning to serve cantaloupe at a dinner party she was having but was worried it was a bit plain.  I have an answer, ding, ding, ding— Cantaloupe Caprese Salad. 

Cantaloupe Caprese Salad for Summer

Cantaloupe Caprese Salad

Cantaloupe Caprese Salad

Yield: 8
Prep Time: 10 minutes
Total Time: 10 minutes

Melon balls, fresh mozzarella, prosciutto, basil and mint topped with a light honey vinaigrette—doesn’t this Cantaloupe Caprese Salad say summer!

Ingredients

  • 2 cantaloupes, halved and seeded
  • 1 8- ounce container fresh mozzarella balls
  • 6-8 slices prosciutto, shredded into large pieces (1-4 ounce package)
  • ¼ cup basil leaves, thinly sliced
  • ¼ cup mint leaves, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1½ tablespoons honey
  • 1 tablespoon white wine vinegar
  • Sea salt and freshly ground black pepper to taste

Instructions

  1. Scoop balls from the cantaloupe halves with a melon baller and add to a large bowl. Drain the fresh mozzarella balls and add to melon. Add the torn prosciutto and sprinkle with the basil and mint leaves.
  2. Whisk the olive oil, honey and white wine vinegar together and season with salt and freshly ground black pepper. Drizzle over the cantaloupe and toss to coat.
Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 229Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 968mgCarbohydrates: 15gFiber: 1gSugar: 14gProtein: 14g

Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

6 thoughts on “Cantaloupe Caprese Salad

    1. Inger Post author

      I am so happy that we are having a classic summer this year–this just fit right in!

  1. David

    Looks beautiful, Inger! I am playing with a melon and cheese salad, and am getting some great ideas from people. This recipe, included!

  2. grace

    excellent dish! one of my only gripes about caprese salad is that sometimes the tomatoes aren’t sweet enough…this solves that complaint in a healthful and beautiful way!

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