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    Home » Appetizers & Snacks

    Summer Melon & Prosciutto Salad

    Last Updated June 26, 2020. Originally Published July 3, 2018 By Susan 2 Comments

    Jump to Recipe Print Recipe

    Summer Melon  & Prosciutto Salad  - A quick and easy summer salad, showcasing ripe sweet cantaloupe and honeydew melon, mozzarella and prosciutto. Dressed with olive oil, lemon juice and a touch of honey, this sweet-meets-savory salad can be served as a side dish, a light meal or as an antipasti platter.  Perfect for your July 4th celebration, summer picnics, or anytime you want a quick and tasty summer salad option.

    Summer Melon & Prosciutto Salad on a white platter

    Well, one thing is for sure…I’m consistent!  Consistent in my love for easy summer salads (the proof: Peace Caprese, Three Bean Salad, Italian Salad , Strawberry Spinach Salad and   Skillet Mexican Street Corn).

    What do they all have in common? Simple, healthy  ingredients put together to celebrate the flavors of the summer season.  Summer Melon & Prosciutto is no exception! The flavors of the ripe melons, mozzarella and prosciutto dressed in a light honey lemon dressing and fresh mint pairs nicely with so many summer dishes.

    Summer Melon & Prosciutto Salad being served on individual white salad plates

    Summer Melon & Prosciutto Salad Recipe Notes:

    The Dressing:

    1. If making this salad ahead of time, I suggest storing the dressing separately and mix with the salad just prior to serving.
    2. You may not need the full amount of dressing, adjust to suit your tastes.

    Don’t forget the Salt and Pepper!

    Although it may seem strange to some to put salt and pepper on melon, the salt really brings out the sweetness of the melon (similar to how salt brings out sweetness in chocolate) and adds to the flavor of the salad.

    Mint or Basil

    If you’re not a fan of mint, you can easily swap it out for fresh basil. (or use both)

    Round or Square

    You pick! use a melon baller  to scoop the cantaloupe and honeydew into perfectly round shapes, or cut the melon into square cubes.

    What Kind of Mozzarella to Use

    The short answer - any kind you like. I'm using Mozzarella balls by BelGioioso called "ciliegine" , they also make a smaller version called "pearls". You can also use fresh mozzarella or buffalo mozzarella cut into cubes or torn into bite size pieces.

    Can I use other types of Melons or other fruit?

    You bet! Besides cantaloupe and honeydew you could try watermelon, blueberries, strawberries, figs, apricots or peaches, all would work well with the honey lemon dressing and fresh mint.

    Summer Melon & Prosciutto Salad close up view of salad on a white platter and silver serving spoon

    summer melons (honeydew and cantaloupe )balls and mozzarella balls with prosciutto on a white platter with serving spoon
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    Summer Melon & Prosciutto Salad

    A quick and easy summer salad, showcasing ripe sweet cantaloupe and honeydew melon, mozzarella and prosciutto. Dressed with olive oil, lemon juice and a touch of honey, this sweet-meets-savory salad can be served as a side dish or as an antipasti platter
    Prep Time15 mins
    Total Time15 mins
    Course: Salad, Side Dish
    Cuisine: American
    Servings: 6 servings
    Calories: 171kcal
    Author: Susan | SimpleHealthyKitchen.com

    Ingredients

    • ½ ripe cantaloupe melon seeded
    • ½ ripe honeydew melon seeded
    • 1 8 oz. container of Mozzarella balls ( or fresh mozzarella/buffalo mozzarella, torn into bite size pieces)
    • 2 Tbsp thinly sliced fresh mint
    • 3 Tbsp lemon juice
    • 2 Tbsp extra-virgin olive oil
    • 1 ½ Tbsp honey
    • 6 slices of prosciutto torn into bite size pieces

    Instructions

    • Use a melon baller to scoop melon balls from the cantaloupe and honeydew, placing melon balls in a large mixing bowl. Add Mozzarella balls and sliced mint. Sprinkle with course ground salt and pepper to taste.
    • In a small bowl, whisk together lemon juice, olive oil and honey. Drizzle over the melon and toss gently to coat.
    • Plate salad and add torn prosciutto. Garnish with additional mint leaves.

    Nutrition

    Serving: 1serving | Calories: 171kcal | Carbohydrates: 10.4g | Protein: 9.6g | Fat: 10.8g | Saturated Fat: 4.5g | Cholesterol: 21.9mg | Sodium: 181.5mg | Fiber: 0.5g | Sugar: 4.7g
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    Comments

    1. Stacy Iseminger

      June 12, 2022 at 10:08 am

      This was so delicious, I actually served it on a huge sheet pan for a Fourth of July barbecue over a huge bed of arugula! It was a hit and I had people asking for the recipe.

      Reply
      • Susan

        July 17, 2022 at 10:14 am

        Stacy, I love the sheet pan idea and serving over a bed of arugula! I'm so happy it was a hit. Thanks for taking the time to comment! much appreciated!

        Reply

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