Melon and Prosciutto Caprese Salad (Edit recipe)

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This tasty Melon Prosciutto Salad is a delicious, fresh salad that is perfect for summer. Sweet honeydew and cantaloupe are layered with fresh mozzarella cheese. Studded with thinly sliced prosciutto and fresh basil leaves, this refreshing salad is dressed with a light lemon vinaigrette.

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Original recipe

PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

9

Serves: 10

Ingredients

.5 whole Honeydew Melon, medium, ripe
.5 whole Cantaloupe, medium, ripe
16 oz Mozzarella, fresh
.25 lb Prosciutto, thinly sliced
5 whole Basil, Fresh, leaves
1 Tbsp Lemon Juice, fresh
3 Tbsp Olive Oil
.25 tsp Kosher Salt
.125 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel and remove seeds from the cantaloupe and honeydew.
Slice cantaloupe, honeydew and fresh mozzarella into approximately ½ inch thick slices.
Layer cantaloupe, honeydew and mozzarella pieces on a serving platter.
Bunch the prosciutto slices up and place them in and around the melon and cheese slices so they are evenly distributed. Repeat with the fresh basil leaves.
In a small mason jar or container with a lid, add lemon juice, olive oil, salt and pepper. Shake vigorously to combine the ingredients.
Drizzle lemon vinaigrette dressing over the top of the salad and serve immediately.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	183
Fat:	15 g
Carbohydrates:	3 g
Protein:	10 g
Cholesterol:	36 g
Sodium:	221 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.