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!
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! 
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!
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
Ingredients
- 2 cantaloupes halved and seeded
- 8 ounce fresh mozzarella use balls or cut bite sized
- 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
- 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.
- 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
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!
This is definitely sweeter than a tomato caprese!
Looks beautiful, Inger! I am playing with a melon and cheese salad, and am getting some great ideas from people. This recipe, included!
Can’t wait to see your salad David!
I love cantaloupe and prosciutto. Turning it into a caprese salad is such a great idea! So light, fresh, and perfect for summer.
I am so happy that we are having a classic summer this year–this just fit right in!