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.
½small cantaloupe, seeded, peeled, and cut into wedges or thin slices
4ozprosciutto, thinly sliced and gently torn into ribbons
1cupcherry or grape tomatoes, halved
8ozfresh mozzarella balls (bocconcini or ciliegine), whole or halved
¼cupfresh basil leaves, whole or chiffonade
2tbspextra virgin olive oil
Salt & freshly cracked black pepper, to taste
Optional: 1 tbsp balsamic glaze or aged balsamic vinegar
Prep the Ingredients
1
Cut the cantaloupe into bite-sized wedges or elegant crescent shapes. Halve the cherry tomatoes. If using large mozzarella balls, halve them.
Assemble the Salad
2
On a large platter or individual plates, layer the cantaloupe, tomatoes, and mozzarella. Nestle the prosciutto ribbons between the other ingredients for visual balance.
Add Fresh Herbs
3
Scatter the basil leaves generously over the salad.
Dress and Season
4
Drizzle with olive oil (and balsamic glaze, if using). Finish with a pinch of salt and a few cracks of black pepper.
Pairing Suggestions
5
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
½small cantaloupe, seeded, peeled, and cut into wedges or thin slices
4ozprosciutto, thinly sliced and gently torn into ribbons
1cupcherry or grape tomatoes, halved
8ozfresh mozzarella balls (bocconcini or ciliegine), whole or halved
¼cupfresh basil leaves, whole or chiffonade
2tbspextra virgin olive oil
Salt & freshly cracked black pepper, to taste
Optional: 1 tbsp balsamic glaze or aged balsamic vinegar
Directions
Prep the Ingredients
1
Cut the cantaloupe into bite-sized wedges or elegant crescent shapes. Halve the cherry tomatoes. If using large mozzarella balls, halve them.
Assemble the Salad
2
On a large platter or individual plates, layer the cantaloupe, tomatoes, and mozzarella. Nestle the prosciutto ribbons between the other ingredients for visual balance.
Add Fresh Herbs
3
Scatter the basil leaves generously over the salad.
Dress and Season
4
Drizzle with olive oil (and balsamic glaze, if using). Finish with a pinch of salt and a few cracks of black pepper.
Pairing Suggestions
5
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
