This refreshing summer melon salad combines juicy seasonal melons with silky prosciutto, creamy mozzarella, and fresh basil. Finished with olive oil and balsamic glaze, it’s an elegant no-cook dish perfect for hot days.
🍈 Ingredients
- 2 cups cantaloupe balls
- 2 cups honeydew melon balls
- 6 slices prosciutto
- 8 oz fresh mozzarella pearls
- Fresh basil leaves
- Extra virgin olive oil
- Balsamic glaze
- Salt & cracked black pepper
🥗 Instructions
Step 1 – Prepare Melon Scoop melon into balls or cubes and place in a large serving bowl.
Step 2 – Add Prosciutto Tear prosciutto into ribbons and scatter over the melon.
Step 3 – Add Mozzarella Add mozzarella pearls evenly throughout the salad.
Step 4 – Finish Drizzle olive oil and balsamic glaze. Season lightly with salt and pepper. Garnish with fresh basil.
💡 Pro Tips
- Chill melon before assembling for extra freshness
- Use burrata instead of mozzarella for a creamier version
- Add arugula for a peppery bite
- Serve immediately for best texture
📊 Nutrition (Per Serving)
Calories: 320 kcal
Protein: 16g
Carbs: 22g
Fat: 18g
