Summer Melon & Mozzarella Salad with Fresh Prosciutto, Basil & Mint

Growing up in Michigan, every summer party included a carved watermelon with balled melon. Every summer, my mother would cut the watermelon into that basket shape, and add in balled cantaloupe, watermelon, and honeydew. To me, summer tastes like a bowl of cantaloupe. Not to mention, frozen melon balls make best ice cubes for summer drinks (genius, right?!).

Cantaloupe can be a bit boring if just left alone which is why we are sharing this deliciously refreshing recipe. With summer just around the corner, I’m craving dishes that are easy to prepare, simple to enjoy and are just all around refreshing. I’m giving classic cantaloupe a MAJOR upgrade with a super easy, super fresh summer mix.  

This mozzarella prosciutto melon salad is the perfect balance of sweet, savory and summer.  Of course, there’s the creamy, consistency of fresh mozzarella, but then bring in the thin slices of dry-cured prosciutto, a little heat with Serrano peppers, topped with fresh basil and mint from my garden… now that’s the perfect summer bite.

MKR tip: I really believe you should always have at least two different olive oils in your arsenal. One being your standard extra virgin olive oil for everyday sautéing and cooking. The second: a more splurge-worthy, higher quality or infused olive oil to be used when you really want to “taste” the oil’s flavor, like in this salad’s dressing.

DOWNLOAD SUMMER MELON & MOZZARELLA SALAD RECIPE HERE

Summer Melon & Mozzarella Salad with Fresh Prosciutto, Basil and Mint

INGREDIENTS

  1. 2 12 OZ. PACKAGES OF FRESH MOZZARELLA BALLS

  2. 2 CANTALOUPES

  3. 1-2 SERRANO PEPPERS

  4. 1-2 PACKAGES PROSCUITTO, TORN INTO PIECES

  5. HANDFUL OF BASIL, ROUGH CHOPPED

  6. HANDFUL OF MINT, ROUGH CHOPPED

  7. DRIZZLE OF SALT, PEPPER AND OLIVE OIL, TO TASTE

INSTRUCTIONS

  1. SCOOP CANTALOUPE INTO BALLS AND ADD TO LARGE MIXING BOWL.

  2. ADD FRESH MOZZARELLA BALLS TO THE CANTALOUPE BALLS IN THE BOWL.

  3. SLICE SERRANO PEPPERS AND ADD TO SALAD, TO TASTE.

  4. ROUGHLY TEAR PROSCIUTTO WITH HANDS, ADD PIECES TO SALAD.

  5. ROUGHLY CHOP FRESH BASIL AND MINT, ADD TO SALAD TO TASTE.

  6. DRIZZLE SALAD WITH 1-2 TABLESPOONS OF OLIVE OIL AND SEASON WITH SALT AND PEPPER TO TASTE. TOSS SALAD AND SERVE IN INDIVIDUAL BOWLS.

As a final tip, the salad will delicate, so you want to combine all of your ingredients in your mixing bowl until just combined (I mix it all with my hands). 

Pair this deliciously refreshing dish with a glass of Sangria on a warm summer day, grab a beach towel, and relax by the pool! Tag us using #WelcomeHome when you try your hand this recipe.

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