Name: Cantaloupe and Mozzarella Caprese Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 cantaloupe, halved and seeded; 8 ounces mozzarella balls (pearl size); 8-10 slices prosciutto, shredded into large pieces; ¼ cup basil leaves, thinly sliced; ¼ cup mint leaves, thinly sliced; 3 tablespoons extra-virgin olive oil; 1 ½ tablespoons honey; 1 tablespoon white balsamic vinegar; Kosher salt, to taste; Freshly ground black pepper, to taste

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Introduction

This Cantaloupe and Mozzarella Caprese Salad is a refreshing twist on the classic Italian dish, combining sweet, juicy cantaloupe with creamy mozzarella and savory prosciutto. Enhanced with fresh herbs and a light honey-balsamic dressing, it’s perfect for a light lunch or summer appetizer.

A white oval plate holds a fresh and colorful salad with about three layers: the base layer has round, orange cantaloupe melon balls, smooth and glossy, filling the plate mostly in the center; the second layer features small, round white mozzarella balls scattered evenly on top and around the melon; thin, folded slices of light pink prosciutto are placed around and partially under the melon and mozzarella, adding a soft texture; sprinkled on top and mixed in are fresh green mint leaves and basil, chopped finely, adding a fresh color contrast; black pepper is lightly dusted over the mixture, giving texture on the melon and cheese; a shiny silver spoon rests inside the plate to the right; the whole plate is set on a white marbled surface with soft natural lighting highlighting the freshness of the ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cantaloupe, halved and seeded
1 8-ounce container mozzarella balls (pearl size recommended)
8-10 slices prosciutto, shredded into large pieces
¼ cup basil leaves, thinly sliced
¼ cup mint leaves, thinly sliced
3 tablespoons extra-virgin olive oil
1 ½ tablespoons honey
1 tablespoon white balsamic vinegar
Kosher salt and freshly ground black pepper to taste

Instructions

Step 1: Use a melon baller to scoop balls from the cantaloupe halves and place them in a large bowl. Add the mozzarella balls and the torn prosciutto pieces.
Step 2: Sprinkle the basil and mint leaves over the salad.
Step 3: In a small bowl, whisk together the olive oil, honey, and white balsamic vinegar. Season the dressing with kosher salt and freshly ground black pepper.
Step 4: Drizzle the dressing over the cantaloupe mixture and gently toss to coat everything evenly.
Step 5: Adjust seasoning with more salt, pepper, and additional herbs if desired before serving.

Tips & Variations

For extra crunch, add toasted pine nuts or sliced almonds just before serving.
Replace white balsamic vinegar with regular balsamic for a richer flavor.
Substitute fresh mozzarella with burrata for an even creamier texture.
Use other melons like honeydew or watermelon as a variation.

Storage

Store the salad in an airtight container in the refrigerator for up to 24 hours. Because fresh herbs and mozzarella can lose texture, it’s best eaten the same day. If refrigerated, toss gently again before serving. Avoid dressing the salad until just before serving to keep ingredients fresh.

How to Serve

The dish is served on a white oval plate placed on a white marbled surface. On the plate, there are smooth, round balls of orange cantaloupe and smaller white melon balls mixed together, loosely scattered in layers. Among the melon balls, there are thin curls of light pink prosciutto, gently folded and resting on and between the melon balls. Green fresh herb leaves, likely basil, are sprinkled over the top, adding a touch of bright green color. A light dressing with a glossy texture pools slightly at the bottom, coating some of the melon and prosciutto. A woman's hand is holding a fork with one melon ball on it above the plate, and in the background, there is a smiling person slightly blurred. The scene captures a fresh and light feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare the components separately and combine just before serving to maintain freshness and texture. The salad can be assembled up to a few hours ahead but avoid dressing it too early.

What can I substitute for prosciutto?

If you prefer a vegetarian option or cannot find prosciutto, try using roasted red peppers or sun-dried tomatoes for a savory element. Smoked turkey slices can also be a milder alternative.