Skip to main content

Cantaloupe, Prosciutto and Mozzarella Salad

Cantaloupe Prosciutto and Mozzarella Salad
Cantaloupe, Prosciutto and Mozzarella Salad

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com as a part of the Heinen’s 4 P.M. Panic Series.

For this week’s 4PM Panic post I’m sharing an easy Cantaloupe Mozzarella Salad that you can throw together quickly and still impress your guests. It’s perfect for your next BBQ or picnic. I’ve been wrapping Mozzarella balls in prosciutto as an appetizer for years but I decided to see if it would make a good salad.

I’ve seen it in several places.  Martha Stewart , Foodie Crush  (where I found the beautiful inspiration for my plating.) and theKitchn. They’re all very different but this is the way I like it best. The combination of mint and basil with the sweetness of the fruit and honey make this super refreshing.

Salad Ingredients

Cantaloupe Mozzarella Salad

Ingredients:

  • 1 cantaloupe, halved and seeded
  • 1 8-ounce container pearl-sized mozzarella balls
  • 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
  • 1½ tablespoons honey
  • 1 tablespoon white balsamic vinegar
  • Kosher salt and freshly ground black pepper to taste

Method:

  • Use a melon baller to scoop balls from the cantaloupe halves and add to a large bowl. Add the mozzarella balls and the torn prosciutto.
  • Sprinkle with the basil and mint leaves.
  • In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper.
  • Drizzle over the cantaloupe and toss to coat.
  • Season with more salt and pepper and additional herbs to taste.
Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

Recent Reviews

Leave a Review

Your name will be displayed if entered. Email address will not be published.
Required fields are marked *

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge