Melon Caprese Salad
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This Melon Caprese salad brings summer to your plate! Sweet bites of melon, creamy bites of mozzarella and salty bites of prosciutto all in one big bite!
This Melon Caprese Salad is so incredibly refreshing and satisfying. The combination of the salty prosciutto, the sweetness of the melon, and the creaminess of the mozzarella is divine.
My Dad has a garden in Los Banos, CA and he grows anything from tomatoes, peppers, eggplant, zucchini to ginormous watermelons and cantaloupes. Lucky for us because we get to enjoy these fresh fruits and veggies when they are in season. I just got a melon-baller and had zero clue of what to do with it except to make this.
On a side note- if you ever visit Monterey, CA you need to visit my Dad’s restaurant, Cafe Fina on Fisherman’s Wharf. This is a must especially if you love Italian and the freshest seafood. They also use the veggies from the garden when they are in season. #FarmToTable
There is something so gratifying when I use a melon baller. Maybe it’s because it makes perfect looking balls of melon or whatever else you are wanting to use. The mozzarella cheese that I use is my favorite kind of mozzarella because it is so fresh and it already slightly marinated in herby olive oil, basil, parsley, red pepper, garlic and oregano.
One of my other favorite Italian inspired salads I make with the same Mozzarella cheese balls is my Antipasto Salad. It’s light and has a ton of my favorite goodies in it like salami, artichoke hearts, prosciutto and more!
Can I use other melons or fruits?
Yes! You definitely can. I would use watermelon or honeydew- they would be great alternatives. I personally think the cantaloupe pairs the best with the mozzarella and prosciutto!
Do I have to use a Melon Baller?
Absolutely not. I just used one because it was part of our wedding gift and I love how perfectly round the Mozzarella cheese is. I thought the round melon pieces would make the perfect bite 🙂 You can make them into squares to make it easier!
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Melon Caprese Salad
- 1/2 cantaloupe melon, seeded
- 1 (8 ounce) container fresh Mozzarella balls; marinated in herbs or plain
- 2 cups arugula
- 8 slices prosciutto
- pinch salt
- pinch black pepper
- 2 tsp. lemon juice
- 2 Tbsp. olive oil
- 3 Tbsp. red onions sliced
- Use a melon baller to scoop the fresh melon into balls. Place the melon balls in a large bowl. Add the Mozzarella balls and sprinkle with salt, pepper, lemon juice and olive oil.
- Place the melon and Mozzarella mixture on a bed of fresh arugula. Top with torn pieces of prosciutto and sliced red onions. Enjoy immediately!