Dinner

Fresh Melon Salad with Crispy Prosciutto and Basil Recipe

Name: Fresh Melon Salad with Crispy Prosciutto and Basil Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 Tuscan melon, balled using a melon baller; 8 ounces small mozzarella balls (ciliegine), drained and dried; ⅓ cup Castelvetrano olives, halved; 1 pint cherry tomatoes, halved; ½ cup fresh basil leaves, torn; 8 slices prosciutto; 3 tablespoons olive oil; 2 tablespoons white balsamic vinegar; 1 tablespoon honey; ½ teaspoon flaky sea salt (or more to taste)

ByBen Miller October 19, 2025October 19, 2025

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Introduction

This Fresh Melon Salad is a delightful blend of sweet, savory, and tangy flavors, perfect for a quick and refreshing meal. Ready in just 15 minutes, it combines juicy melon, creamy mozzarella, salty prosciutto, and a bright dressing for a perfect balance.

A white shallow bowl filled with a colorful cantaloupe salad, featuring three main layers: the first layer has round, bright orange cantaloupe balls with juicy texture spread evenly; the second layer consists of halved red cherry tomatoes and whole small white mozzarella balls scattered throughout; the third layer includes sliced green jalapeños, fresh green basil leaves, and small pieces of crispy brown prosciutto mixed among the other ingredients, adding vibrant color contrast. The bowl sits on a white marbled surface, with fresh basil leaves nearby and part of a hollowed-out cantaloupe visible on the top right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 melon (balled using a melon baller, Tuscan melon recommended)
8 ounces mozzarella balls (drained and dried, small size)
⅓ cup Castelvetrano olives (halved)
1 pint cherry tomatoes (halved)
½ cup fresh basil (torn)
8 slices prosciutto
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 tablespoon honey
½ teaspoon flaky sea salt (or more to taste)

Instructions

Step 1: Preheat your oven to broiler on high. Place the prosciutto slices on a baking sheet lined with foil. Broil the prosciutto until crispy, about 3 minutes, then flip and cook for an additional 2 minutes. Watch closely to prevent burning. Remove from oven and let cool completely, then crumble into pieces and set aside.
Step 2: Use a melon baller to scoop out balls from the melon and place them in a large salad bowl. Add the mozzarella balls, halved olives, and halved cherry tomatoes. Toss in the torn basil and sprinkle with the crumbled prosciutto.
Step 3: In a small bowl, whisk together the olive oil, white balsamic vinegar, honey, and flaky sea salt until combined. Drizzle the dressing over the salad and gently toss to combine. Serve immediately, optionally with crusty bread.

Tips & Variations

Use any melon you like if Tuscan melon isn’t available; cantaloupe or honeydew work well.
For a vegetarian version, skip the prosciutto or substitute with toasted nuts for crunch.
Add a handful of arugula or mixed greens for extra freshness and texture.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 1 day. The melon may release water, so it’s best enjoyed fresh. Keep the dressing separate if possible and toss just before serving. Reheating is not recommended as this salad is best served chilled.

How to Serve

This dish is a colorful salad with many layers and bright colors. The base layer is made of round, orange melon balls that are smooth and shiny. Scattered among these are small, round white mozzarella balls, adding a creamy texture. Mixed in are vibrant red cherry tomato halves showing their juicy insides, and green sliced olives that bring a slightly glossy look. Green basil leaves are spread around, adding fresh, leafy texture. Thin pieces of light pink prosciutto are also mixed throughout, adding a delicate and slightly curly layer. The salad is shown in close-up, all on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of mozzarella?

Yes, fresh cheeses like burrata or ricotta salata can be delicious alternatives, adding creaminess or a slight saltiness to the salad.

How do I keep the prosciutto crispy?

Broil the prosciutto on a foil-lined baking sheet and watch it closely to prevent burning. Let it cool completely on the sheet before crumbling to maintain crispness.