Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Salads

Melon, Prosciuitto and Mozzarella Salad

A sweet and savory salad perfect for summer.

Get access to everything we publish when you sign up for Outside+.

If your melon baller is getting dusty with underuse, this recipe is for you. Cantaloupe and honeydew give this Melon, Prosciutto and Mozzarella Salad some natural sweetness while prosciutto and mozzarella make it a savory dish.

What’s so special about prosciutto? Prosciutto is high-quality salted ham. It’s known to have a salty, airy, sweet and delicate flavor. It’s served in paper-thin slices and can be served on its own or paired with fruit, bread, vegetables, cheeses or wine. You can find prosciutto at your local grocery store. Oftentimes, it helps to request extra thin slices and ask that each slice be separated by parchment paper so it’s not balled up.

Choosing a good melon is essential for a successful recipe. For honeydew, select a white or yellow one rather than a green melon. Feel the skin of the rind – if it’s sticky that’s a good indicator that natural sugar is coming to the surface. When you shake a ripe honeydew, it should rattle with seeds. A ripe cantaloupe should have no bruises with raised, cream-colored ridges over the skin. The lemon should have a musky sweet smell.

Serve this Melon, Proscuitto and Mozzarella Salad on hot, sunny days or warm evenings. Its cool combination of melons paired with salty, savory prosciutto and creamy mozzarella make it a fantastic no-cook meal that allows you to dig into without firing up your stove or oven.

Melon, Prosciutto and Mozzarella Salad

Servings
4
Prep Time
15 min
Duration
15 min

Ingredients

  • 4 cups arugula
  • ½ small cantaloupe, scooped with a melon baller
  • ½ small honeydew, scooped with a melon baller
  • 3 ½ oz prosciutto slices, halved
  • 8 oz fresh mozzarella ball, torn into 1-inch pieces
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp sherry vinegar
  • ¼ tsp salt and pepper, each
  • ¼ cup fresh basil leaves, torn, for garnish

Preparation

  1. Arrange arugula, cantaloupe, honeydew, prosciutto and mozzarella on a platter.
  2. Drizzle with olive oil and sherry vinegar. Season with salt and pepper, to taste. Sprinkle with basil leaves, if desired.