Melon Prosciutto Caprese Salad

This refreshing Caprese Melon Salad with Prosciutto transforms the classic Italian appetizer with sweet summer cantaloupe. The juicy melon pairs perfectly with creamy mozzarella, salty prosciutto, and fragrant basil for a light yet satisfying dish that's ready in minutes.

I first created this salad for an impromptu garden lunch when it was too hot to cook. My guests raved about the unexpected melon twist, and now it's my signature summer entertaining dish.

Ingredients

• Cantaloupe ensures natural sweetness that balances the savory elements. Choose one that feels heavy for its size and has a sweet aroma at the stem end
• Fresh mozzarella balls provide creamy texture and mild flavor. Look for ones packed in water for the best freshness
• Prosciutto adds a salty contrast and satisfying protein. Splurge on quality Italian prosciutto di Parma if possible
• Fresh basil leaves bring aromatic brightness. Garden fresh or farmers market basil has the most intense flavor
• Balsamic glaze delivers sweet tanginess that ties everything together. Choose a thick reduction rather than regular vinegar
• Extra virgin olive oil adds richness and helps carry flavors. Use a fruity variety rather than a peppery one
• Salt and pepper enhance all the other flavors. Sea salt flakes work particularly well here

Step-by-Step Instructions

Prepare the Melon

Wash the cantaloupe thoroughly under cold running water to remove any surface bacteria. Cut it in half with a sharp knife and use a spoon to scoop out all the seeds from the center cavity. Remove the rind and dice the flesh into bite-sized cubes about 1-inch square. The uniform size ensures each bite has the perfect balance of ingredients.

Prepare the Prosciutto

Take each slice of prosciutto and gently tear it into smaller, rustic strips about 2 inches long. This creates more textural interest than simply laying whole slices and makes the salad easier to eat. The slightly rough edges also help the prosciutto cling to the other ingredients.

Combine Base Ingredients

In a large mixing bowl, add the diced cantaloupe, mozzarella balls, and torn basil leaves. Handle the basil gently to prevent bruising. If the mozzarella balls are large, you may want to cut them in half to match the size of the melon pieces.

Dress the Salad

Drizzle the extra virgin olive oil evenly over the ingredients, followed by the balsamic glaze in a thin stream. The glaze should create delicate ribbons throughout the salad rather than pooling at the bottom. Season with a pinch of salt and freshly ground black pepper to taste.

Final Toss and Serve

Using two large spoons, gently toss all ingredients together with a lifting motion rather than stirring, which can damage the delicate components. This ensures even distribution of dressing without crushing the melon or cheese. Transfer immediately to a serving platter or individual bowls for the most attractive presentation.

Bookmark

The cantaloupe is truly the star of this recipe. I discovered this variation during a trip to Italy's Emilia-Romagna region, where a local cook served melon with aged balsamic from Modena. The combination of sweet fruit with tangy vinegar was a revelation that inspired me to create this more substantial version.

Make Ahead Options

This salad is best enjoyed fresh, but you can prepare components separately up to 24 hours in advance. Dice the melon and store it in an airtight container in the refrigerator. Keep the mozzarella in its original brine until ready to use. Tear the prosciutto and basil just before serving to maintain their texture and color. Assemble and dress the salad immediately before serving for optimal freshness and presentation.

Seasonal Variations

While cantaloupe makes this salad perfect for summer, you can adapt it year-round with different fruits. In late summer, try substituting ripe honeydew melon or watermelon. For fall, consider adding thin slices of ripe pear or persimmon. Winter versions work beautifully with blood oranges or ruby red grapefruit segments. The key is maintaining the sweet and juicy element that contrasts with the salty prosciutto and creamy cheese.

Serving Suggestions

This versatile salad pairs wonderfully with crusty Italian bread or garlic crostini to soak up the flavorful juices. Serve it as a starter before grilled chicken or fish for a complete meal. For entertaining, present it on a large wooden board surrounded by additional prosciutto slices, olives, and a small bowl of extra balsamic glaze for drizzling. A chilled glass of Prosecco or crisp Pinot Grigio makes the perfect beverage pairing.

Recipe FAQs

→ Can I substitute cantaloupe with other melons?

Yes! Honeydew melon or watermelon work beautifully as substitutes for cantaloupe. Each brings its own sweetness profile and color to the dish while maintaining the refreshing quality that complements the prosciutto and mozzarella.

→ How far in advance can I prepare this salad?

You can prepare the components up to 4 hours ahead, but assemble just before serving. Keep the cut melon, mozzarella, and torn basil refrigerated separately. Add the prosciutto, dressing, and seasonings at the last minute to maintain optimal texture and freshness.

→ What can I use instead of balsamic glaze?

If you don't have balsamic glaze, you can use regular balsamic vinegar reduced in a saucepan until syrupy, or substitute with a drizzle of honey mixed with a splash of red wine vinegar. Pomegranate molasses also makes an excellent tangy-sweet alternative.

→ Is this dish suitable for vegetarians?

The original dish contains prosciutto, which is not vegetarian. However, you can easily make a vegetarian version by simply omitting the prosciutto. The combination of melon, mozzarella, and basil still creates a delicious and satisfying salad.

→ What pairs well with this salad?

This versatile salad pairs beautifully with grilled chicken, fish, or crusty Italian bread. For a complete meal, serve alongside a light pasta dish or risotto. It also makes an excellent starter for a Mediterranean-themed dinner or part of a summer buffet spread.

→ How do I select the perfect cantaloupe for this dish?

Look for a cantaloupe with a sweet, fragrant aroma at the stem end. The rind should have a golden undertone beneath its netted surface and yield slightly to pressure. The melon should feel heavy for its size, indicating juiciness. Avoid melons with soft spots or excessive softness.