Cantaloupe Prosciutto Caprese Salad

This cantaloupe Prosciutto Caprese salad is the perfect spring and summer salad. Sweet melon mixed with fresh mozzarella, pistachio nuts, Proscuitto, fresh basil and drizzle of honey and olive oil. You’re going to love this simple summer salad!

Well, I’m back from Mexico. It was a BLAST that involved all the following: pool time, tequila time, eating time and sleeping time. There was one day where there way WAYYYYYYYYYYY too much tequila time. It was also the day I decided to do a Facebook live. Drunk Brandy + Facebook live = sh*t show. I mean, it’s hilarious to watch now but why did I ever think it would be a good idea?

I probably should have listened to Art when he said “you shouldn’t FB live right now.” Hindsight is 20/20 – am I right? 

Now, for the pictures of this cantaloupe Prosciutto Caprese salad I set it up deconstructed style. BUT don’t you worry! You can toss it all up in a big bowl and it will taste the exact same. I just like to get fancy sometimes. As one does when they’re a food blogger.

Also, can we talk about the cuteness of those little mini mozzarella balls? When I saw them at the store there was about zero chance I wasn’t going to buy them. I’m such a sucker for anything mini. Oh, and I added that delicious salty prosciutto because who doesn’t LOVE melon and prosciutto together?

To be quite honest this salad is the combination of 2 different salads all thrown together.

I kept the “dressing” simple for this salad by just drizzling on some really good olive oil (don’t I sound like Ina?) and some sweet honey. Crazy delicious y’all!

{Looking for even more delicious salad recipes? Try my Fall Panzanella Salad, Grilled Nectarine Salad, Warm Bacon Herb Potato Salad, Shaved Brussels Sprout Apple Bacon Salad, Fig Goat Cheese Salad with Fig Vinaigrette, Peach Feta Salad with Peach Vinaigrette, Burrata Caprese Salad or my Ham Cobb Salad}

Cantaloupe Prosciutto Caprese Salad

This cantaloupe Prosciutto Caprese salad is the perfect spring and summer salad. Sweet melon mixed with fresh mozzarella, pistachio nuts, Proscuitto, fresh basil and drizzle of honey and olive oil. You're going to love this simple summer salad!

Yield: 4-6 servings

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Ingredients:

• 1 cantaloupe, cut in half and seeds scooped out
• 5 slices Prosciutto, thinly sliced
• 1-1/2 cup mini fresh mozzarella balls
• 1/3 cup microgreens
• 1/4 cup fresh basil leaves, finely sliced
• 1/4 cup fresh mint leaves, finely sliced
• 1/4 cup chopped pistachios
• Extra virgin olive oil
• Clover honey
• Kosher salt
• Black pepper

 

 

Directions:

Take peel off the cantaloupe and either thinly slice (like in the photos) or bite-size cube the cantaloupe. Add to a large bowl.

Mix in the prosciutto, mozzarella balls, microgreens, basil leaves, mint leaves and chopped pistachios. Toss to combine.

Drizzle on a little olive oil and honey, toss. Taste and add more olive oil or honey if desired or needed. Season with kosher salt and black pepper.