Two melons, salty prosciutto, creamy mozzarella and fresh basil tossed in a bright honey‑lemon vinaigrette—pure summer on a plate!
One of the best parts of summer is the abundance of fresh produce. Watermelon, peaches and cherries may get the spotlight, but there’s a wonderful selection of melons in season too. I discovered a couple of interesting varieties while shopping and turned them into this refreshing summer melon salad with prosciutto and mozzarella—simple, flavorful and perfect for warm days.
Ingredients
This salad highlights a few fresh, complementary ingredients. Use ripe melons and good-quality prosciutto and mozzarella for the best results. Here’s what you’ll need:
- Galia melon
- Orange honeydew
- Mozzarella balls: for creamy texture
- Prosciutto: for a salty contrast
- Basil: to brighten the flavors
- Lemon‑honey vinaigrette: ties everything together with sweet‑tart freshness
What does a galia melon taste like?
Galia tastes very similar to cantaloupe—sweet and fragrant with a familiar melon flavor. When perfectly ripe it’s juicy and aromatic.
- How to pick a galia melon: Choose melons with an orange tint; the deeper the orange, the sweeter the fruit.
What does an orange honeydew taste like?
Orange honeydew has the familiar mild, sweet flavor of honeydew but with orange flesh that adds color and extra visual appeal to the salad.
- How to pick an orange honeydew: Look for melons that are slightly yellow with an orange hue and a somewhat waxy skin—these signs point to ripeness.
How to make the lemon‑honey vinaigrette
This vinaigrette is quick, bright and versatile—great on melon salads and many other dishes.
- 1 lemon
- 2 tsp honey
- 1 tsp extra virgin olive oil
- Salt & pepper, to taste
Whisk or shake the ingredients together in a jar until the honey dissolves. Taste and adjust salt and pepper. Reserve until ready to dress the salad.
Turn this salad into skewers
For a fun appetizer, thread the same ingredients onto small picks for melon‑mozzarella‑prosciutto bites. They’re easy to eat and perfect for gatherings.
- Thread a 1/3 slice of prosciutto, a basil leaf, a mozzarella ball and a melon piece on each pick. Repeat until ingredients are used.
- Drizzle with vinaigrette and serve with extra dressing on the side for dipping.
More recipes like this:
- Shrimp and Avocado Ceviche
- Italian Pasta Salad
- BBQ Turkey Meatballs
- Grilled Jerk Chicken Kabobs
Made one of my recipes? Tag my social media @kalefornia_kravings — I love seeing what you create!
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Summer Melon Salad with Prosciutto & Mozzarella
20 mins
Ingredients
For the salad:
- 1 galia melon, seeded
- 1 orange honeydew, seeded
- 1 8oz container mozzarella balls (ciliegine)
- ¼ cup fresh basil leaves, thinly sliced
- 6 slices of prosciutto, torn into bite-sized pieces
For the lemon‑honey dressing:
- 1 large lemon
- 2 tsp honey
- 1 tsp extra virgin olive oil
- Salt & pepper, to taste
Instructions
To make the vinaigrette:
- Whisk all dressing ingredients together in a jar or bowl until the honey dissolves. Set aside while you prepare the salad.
To make the salad:
- Using a melon baller or small scoop, remove balls from the galia and orange honeydew and place them in a large bowl. Add mozzarella balls and half the basil. Drizzle with vinaigrette and gently toss until coated.
- Transfer the salad to a serving platter, scatter torn prosciutto over the top, sprinkle with the remaining basil and serve immediately.