Skip to Content

Melon Prosciutto Salad

Sharing is caring!

This delicious melon prosciutto salad combines cantaloupe, honeydew, little mozzarella balls, and prosciutto for a refreshing summer salad!

This recipe looks gorgeous on any table and is surprisingly easy to make. It takes a few minutes to ball the melons but assembling the salad is a cinch.

Cantaloupe and prosciutto are a classic, delicious combination that we've taken to even greater heights with an extra punch of juicy, melon flavor from the honeydew.

An overhead shot of an oval plate of melon prosciutto salad.

Why You'll Love This Salad with Prosciutto

If you love fruit but also savory flavors, you've got to try this recipe. The melons make it both bright and refreshing, but the cheese and ham bring a lovely (and substantial) flavor that isn't often found in a salad.

This is a great side salad for a BBQ or picnic, but I like to eat it as a main course as well. If you enjoy Caprese salads, I'm sure you'll like this one.

A halved cantaloupe, a halved honeydew, prosciutto, mozzarella balls, fresh herbs, salt, pepper, olive oil, and balsamic.

Ingredients You'll Need

The key to this recipe is ripe, juicy melons. Here's how to get the best ingredients!

Melons - You'll need 1 honeydew melon and 1 cantaloupe. To find the ripest melons, make sure they have a fragrant smell, no noticeable bruising or spots, and are heavy for their size.

Prosciutto - You'll need 3 ounces of sliced prosciutto. It's an Italian dry-cured ham that should be available in the deli section of your grocery store.

Mozzarella - You'll need 8 ounces of small Mozzarella balls. I used Ciliegine Mozzarella balls, which means "cherry" in Italian - denoting their size. You could also use Nocciline, Perle, or Perline balls. They are all smaller than Ciliegine. Ovaline and Bocconcini are going to be too large though, so half or quarter those if that's what you have.

Toppings - For the dressing, you'll need 2 tablespoons of good olive oil, 2 teaspoons of balsamic glaze (reduced balsamic), 1/2 teaspoon of flaky sea salt, and 1/4 teaspoon ground black pepper. You'll also need a handful of fresh herbs for topping - I used a mixture of basil, mint, and variegated sage.

A cutting board with a halved honeydew and melon balls on it.

More Melon Recipes to Try

If you love the fruity, refreshing flavor of melon, check out some of our other favorite cantaloupe and honeydew recipes!

A closeup shot of a melon prosciutto salad on a white serving dish.

Tips for Making this Recipe

Links on some posts are affiliate links and as an Amazon Associate, I earn from qualifying purchases.

Recommended Tools - If you want to make cute melon balls, I highly recommend picking up a cheap and very useful melon baller! This OXO melon baller is inexpensive and works well.

Storing Tips - You can save this salad in the refrigerator for up to 4 days.

If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.

Yield: 4 to 6 servings

Melon Prosciutto Salad

An overhead shot of an oval plate of melon prosciutto salad.

This delicious, savory melon salad with prosciutto is a refreshing light lunch or side dish.

Prep Time 12 minutes
Additional Time 5 minutes
Total Time 17 minutes

Ingredients

  • 1 ripe cantaloupe
  • 1 ripe honeydew
  • 3 ounces sliced prosciutto, torn into pieces
  • 8 ounces Ciliegine Mozzarella balls*
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic glaze
  • 1/2 teaspoon flaky sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped fresh herbs (mint, basil, sage)

Instructions

  1. Slice the melons in half and scoop out the seeds. Using a melon baller or round teaspoon, press against the melon and scoop out the balls. After you've scooped out the first layer, slice 1/2 inch off the top of the melon and continue scooping out balls. Repeat as necessary.
  2. Combine the melon balls, prosciutto, and mozzarella balls on a serving plate.
  3. Whisk together the olive oil, balsamic glaze, salt, and pepper. Pour it over the salad.
  4. Top the salad with fresh herbs.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 294Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 40mgSodium: 848mgCarbohydrates: 29gFiber: 3gSugar: 26gProtein: 14g

An overhead shot of grilled pineapple with lime mint sauce on a white serving dish.
Previous
Mint Recipes to Use Up All the Leftover Mint
Different types of radishes on a marble background.
Next
Types of Radishes + How to Use Them
Skip to Recipe