Summer Melon Salad with Prosciutto & Mozzarella
This Summer Melon Salad with Prosciutto and Mozzarella is the perfect warm-weather dish—refreshing, light, and elegant. Sweet melon balls are paired with creamy mozzarella, savory prosciutto, and a drizzle of lemon-honey vinaigrette for a flavor-packed summer bite that’s easy to assemble and beautiful to serve.
Ingredients
For the Salad:
- 1 galia melon seeded
- 1 orange honeydew seeded
- 1 8 oz container mozzarella balls
- ¼ cup fresh basil leaves thinly sliced
- 6 slices prosciutto torn into bite-sized pieces
For the Lemon-Honey Dressing:
- 1 large lemon juiced
- 2 tsp honey
- 1 tsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Whisk together lemon juice, honey, and olive oil. Set aside.
- Scoop out galia melon and honeydew balls, add to a bowl with mozzarella and half of basil.
- Drizzle with dressing, toss gently to coat.
- Arrange on a plate, top with prosciutto and remaining basil.
- Serve immediately.
Notes
- Melon Tip: If you don’t have a melon baller, simply cube the melons into bite-sized pieces.
- Mozzarella Swap: Ciliegine-sized mozzarella balls are ideal, but bocconcini or even torn fresh mozzarella work well.
- Make Ahead: You can prep the melon balls and dressing ahead of time, but assemble just before serving for best texture.
- Serving Suggestion: Serve chilled for the most refreshing flavor. Excellent as a starter or side at summer gatherings.
- Variations: Add a handful of arugula or a drizzle of balsamic glaze for a savory twist.