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.