A summer-perfect, no-cook salad that combines the savory richness of prosciutto, the juicy sweetness of cantaloupe, and the creamy freshness of mozzarella—lifted by basil and a drizzle of olive oil or balsamic glaze.
Cut the cantaloupe into bite-sized wedges or elegant crescent shapes. Halve the cherry tomatoes. If using large mozzarella balls, halve them.
On a large platter or individual plates, layer the cantaloupe, tomatoes, and mozzarella. Nestle the prosciutto ribbons between the other ingredients for visual balance.
Scatter the basil leaves generously over the salad.
Drizzle with olive oil (and balsamic glaze, if using). Finish with a pinch of salt and a few cracks of black pepper.
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Sparkling rosé or Prosecco
-
A chilled white like Sauvignon Blanc or Pinot Grigio
-
Crusty bread or grissini on the side for a more filling meal
Ingredients
Directions
Cut the cantaloupe into bite-sized wedges or elegant crescent shapes. Halve the cherry tomatoes. If using large mozzarella balls, halve them.
On a large platter or individual plates, layer the cantaloupe, tomatoes, and mozzarella. Nestle the prosciutto ribbons between the other ingredients for visual balance.
Scatter the basil leaves generously over the salad.
Drizzle with olive oil (and balsamic glaze, if using). Finish with a pinch of salt and a few cracks of black pepper.
-
Sparkling rosé or Prosecco
-
A chilled white like Sauvignon Blanc or Pinot Grigio
-
Crusty bread or grissini on the side for a more filling meal