Melon and Prosciutto Caprese Salad with Mint

Total Time: 15 minutes

Servings: 4

Cantaloupe or Honeydew and prosciutto may seem like an unlikely pair, but the salty-sweet mix is a refreshing twist on the classic caprese salad.


  •     8oz container of fresh mozzarella balls
  •     ½ cup mint leaves
  •     1 tablespoon of honey
  •     2 tablespoons fresh orange juice
  •     1 tablespoon olive oil
  •     Sea salt
  •     1 2-3 pound melon, seeds and rind removed, slice 1 inch lengthwise
  •     1 tablespoon of white wine vinegar
  •     2 tablespoons of balsamic glaze
  •     6-8  thinly sliced prosciutto


  1. Mix orange juice, honey, and olive oil in a small bowl.
  2. Toss melon with white wine vinegar in a large bowl; season generously with salt. Transfer melon to a platter, drape prosciutto and tear the fresh mozzarella cheese into bite-size pieces and scatter over top; arrange mint leaves onto the salad.
  3. Carefully spoon dressing over and drizzle with balsamic glaze.