Cantaloupe Salad Caprese Style
With melon, fresh mozzarella balls, prosciutto, basil & mint in a light honey vinaigrette, this Cantaloupe Salad is a tasty and healthy side salad.
What makes a great summer dish? Something that is light… fresh… easy? And… delicious, of course! Well this Cantaloupe Salad ticks all the boxes!
Based on the classic caprese with tomato, fresh mozzarella and basil, this version swaps in juicy cantaloupe for the tomato–and it practically shouts summer. Of course it would be delicious any time of the year given the availability of fresh herbs and melon!
Adapted from the Foodiecrush blog, I’ve served this versatile salad on many occasions–from brunches and lunches to buffet dinners. It’s a great way to dress up some common ingredients. And it’s always a hit!
Working with Fresh Mint and Basil
Both basil and mint are tasty additions to many different foods and beverages that can put a recipe over the top.
These include Summer Berry Salad with Limoncello and Bourbon Smash (mint) as well as Prosciutto Bruschetta with Basil Drizzle and Broccoli Cheese Casserole (basil).
Because of this I grow both herbs in pots and/or the garden (mint can be invasive so growing in a pot is generally preferred). Both are easy to grow and so convenient to have around.
How to Julienne Herbs
Now many recipes (such as this) will call for you to julienne herb leaves. But if you happen to have younger plants with a lot of small leaves, those can go in whole. If you look closely at my pictures, you may notice I have a combo of whole and julienned leaves.
The larger leaves do need to be cut, which is easier than you might think. I like to roll them up like a long cigar then slice down the length of the “cigar.” Be sure to roll the right direction to avoid really long strips.
One thing to be aware of is that basil leaves sometimes turns black if cut or exposed to moisture. So I try to pick and cut shortly before serving.
I did notice this time, however, that the basil in the (delicious) leftovers still looked good even the next day. I have read that oil can help prevent the color change, so perhaps being in a dressed salad was helpful.
Tips & FAQs
Small melon balls are easier to make than larger ones so if you have multiple melon ballers, use your smallest.
In my small town grocers, I wasn’t able to find small mozzarella balls except with herbs. So I bought those, rinsed them and they worked perfectly. You could even chunk up larger forms of fresh mozzarella in a pinch, though you’d loose some of the aesthetics.
The only part of this Cantaloupe salad that’s at all time consuming is making the melon balls. To save time, you can cut cantaloupe balls and make the dressing the day before, then store in the refrigerator to save time.
More Must Try Melon Recipes
- Mango Melon Mint Cooler from Magical Ingredients
- Melon Berry Salad from That Recipe
- Melon Fruit Cups from Creative Cynchronicity
- Watermelon Agua Fresca from Jen Around the World
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Cantaloupe Caprese Salad
Ingredients
- 2 cantaloupes halved and seeded
- 8 ounce fresh mozzarella use balls or cut bite sized
- 3 slices prosciutto shredded (half of a 4 ounce package)
- ¼ cup basil leaves julienned
- ¼ cup mint leaves julienned
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons honey
- 1 tablespoon white wine vinegar
- Salt, 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 shredded prosciutto and the julienned basil and mint leaves.
- In a small bowl, whisk together the olive oil, honey and white wine vinegar. Season with salt and freshly ground black pepper.
- Drizzle dressing over the cantaloupe and toss to coat.
Nutrition
Updated from the original published Aug 9, 2015.
I bet the sweet and salty combo of this salad just really hits! It looks delicious.
Pass me that bowl please! Love the simple idea and flavors.
Thanks!
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!