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Cantaloupe Salad with Prosciutto & Mozzarella on a white French platter with a vintage silver serving spoon.

Cantaloupe Salad with Prosciutto & Mozzarella

Tammy Circeo
This is a colorful, fresh summer salad that is both sweet and savory and very refreshing.
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Salad
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 1 cantaloupe
  • 1 ball fresh mozzarella
  • 3-4 slices prosciutto
  • 6 large basil leaves
  • ⅓ cup marcona almonds
  • Olive oil and balsamic vinegar to drizzle

Instructions
 

  • Cut the cantaloupe in half and remove the seeds. Using a small cookie scoop or a melon baller, scoop out the melon. Place the melon balls on a platter.
  • Using your hands, pull pieces of mozzarella cheese off of the ball of cheese. Aim for bite-size pieces. Place them evenly on the cantaloupe. Do the same with the prosciutto.
  • Chop the marcona almonds into small bits and scatter across the salad.
  • Stack the basil leaves, then roll them lengthwise. Cut across horizontally, making basil ribbons. Sprinkle across the salad.
  • Drizzle with olive oil and balsamic vinegar to taste.
Keyword cantaloupe, cantaloupe salad, melon salad