Description
A vibrant and refreshing Fresh Melon Salad combining sweet melon balls, creamy mozzarella, tangy olives, juicy cherry tomatoes, fresh basil, and crispy prosciutto, all tossed in a honey balsamic dressing. Ready in just 15 minutes, this salad perfectly balances sweet, salty, and savory flavors for a delightful light meal or side dish.
Ingredients
Scale
Main Ingredients
- 1 melon (balled using a melon baller, Tuscan melon recommended)
- 8 ounces mozzarella balls, drained and dried (small ciliegine size)
- ⅓ cup Castelvetrano olives, halved
- 1 pint cherry tomatoes, halved
- ½ cup fresh basil, torn
- 8 slices prosciutto
Dressing
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon flaky sea salt (or more to taste)
Instructions
- Broil the prosciutto: Preheat your oven’s broiler on high. Arrange the prosciutto slices on a foil-lined baking sheet. Broil until crispy, about 3 minutes, then flip and cook for an additional 2 minutes. Watch closely to avoid burning. Remove from oven and let cool completely before crumbling into pieces. Set aside.
- Prepare the melon and vegetables: Use a melon baller to scoop melon balls from the Tuscan melon and place them into a large salad bowl. Add the drained mozzarella balls, halved Castelvetrano olives, and halved cherry tomatoes. Toss in the torn fresh basil leaves and sprinkle the crumbled prosciutto over the top.
- Make the dressing: In a small bowl, whisk together olive oil, white balsamic vinegar, honey, and flaky sea salt until well combined.
- Toss the salad: Drizzle the dressing over the salad ingredients and gently toss to evenly coat everything.
- Serve: Serve immediately as a refreshing salad on its own or paired with crusty bread for a delicious light meal.
Notes
- Keep a close eye while broiling the prosciutto to avoid burning.
- Use Tuscan melon for a sweeter, richer melon flavor, or substitute with your favorite melon variety.
- Drain and dry the mozzarella balls well to prevent excess moisture in the salad.
- This salad is best served fresh to maintain the crispness of the melon and prosciutto.
- Adjust salt amount in dressing according to taste, especially due to salty prosciutto and olives.
- Leftover salad can be stored in the refrigerator for up to 1 day but is best eaten fresh.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Broiling
- Cuisine: Italian
Keywords: melon salad, prosciutto salad, mozzarella salad, summer salad, fresh salad, Italian salad, easy salad
