Quick Look at this Melon and Mozzarella Salad
- Ready In: 15 minutes!
- Serves: 12
- Main Ingredients: cantaloupe, honey dew, mozzarella, prosciutto, pomegranate seeds, fresh mint, and a drizzle of sweet balsamic glaze!
- Dietary Info: Gluten-Free
- Flavor Profile: light and fresh flavors with a touch of sweetness.
- Best For: a fresh appetizer or side dish that doesn’t require any cooking!
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Why You Need This Salad For Your Next Dinner Party
- So light and fresh, perfect for summer!
- Looks fancy enough to impress a crowd but super simple to make.
- Ready-to-eat in 15 minutes – no cooking required!
- Enjoy as a delicious appetizer or side dish alongside another summer favorite, like our grilled spatchcock chicken.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Melon – option to use a cantaloupe and a honey dew melon or just stick with one or the other. Personally, I love the color variation and flavors of using both.
- Balsamic Glaze – if you have the time, make our 2-ingredient balsamic glaze or pick-up your favorite store-bought version.
- Prosciutto – this adds a wonderfully salty, savory flavor to the platter.
How To Make Caprese Melon Salad
Step 1 – Use a scoop or melon baller to scoop out the cantaloupe and honey dew.
Step 2 – Place melon balls on a platter with the rest of the ingredients around them.
Step 3 – Drizzle the platter with olive oil, balsamic glaze, and season with some salt and pepper.
Prep Ahead Tips
Option to ball the melon, tear apart the prosciutto, and store everything in separate containers until ready to build the platter. The sweet balsamic glaze can also be made ahead of time and stored in the fridge. This will make serving even easier!
Caprese Melon FAQs
Yes, we used cantaloupe and honey dew but feel free to use an athena cantaloupe or even a little watermelon might be good.
Yes, the full recipe will serve 12 people but feel free to cut it in half to serve about 6-8 people. Leftover melon is always good for snacking in the summer!
Other Simple Caprese Recipes You Might Like
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Ingredients
- 1 cantaloupe, cut in half & remove seeds
- 1 honey dew melon, cut in half & remove seeds
- 8 ounces fresh mozzarella pearls
- 6 ounces prosciutto, pulled into strips
- ½ cup pomegranate seeds
- ¼ cup fresh mint leaves
- extra virgin olive oil
- kosher salt and ground black pepper
- sweet balsamic glaze
Optional Serving Suggestion:
Instructions
- Scoop Melon: Using a small scoop or melon baller, scoop out balls of cantaloupe and honey dew melon. Place the melon balls on a large platter.
- Build Platter: On the platter around the melon balls, add 8 ounces fresh mozzarella pearls, strips of prosciutto in bunches, ½ cup pomegranate seeds and ¼ cup fresh mint leaves.
- Serve: Drizzle the final platter with some extra virgin olive oil, season with kosher salt and ground black pepper, and a drizzle of sweet balsamic glaze. Enjoy right away with some easy grilled bread, if desired!
Notes
- Balsamic Glaze: option to make your own homemade balsamic glaze or purchase a store-bought version.
- Dairy-Free: use a dairy-free mozzarella alternative or omit it entirely.
- Halve Recipe: this recipe can easily be cut in half to serve a smaller crowd of 6-8 people.
- Make Ahead of Time: Feel free to prep the pieces of this salad ahead of time and store each in a separate airtight container. Wait to build the platter until ready to serve.
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