This prosciutto and melon Caprese salad is a bright, refreshing summer dish—sweet, savory and easy to pull together. Fresh melon and salty prosciutto pair beautifully with cherry tomatoes, mozzarella and basil, all finished with a tangy shallot vinaigrette. It’s an elegant yet simple recipe that’s perfect for picnics, barbecues or weeknight dinners.
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Why you’ll love this recipe
- Simple and delicious. When melon is in season it’s irresistibly sweet. Combined with thin slices of prosciutto and classic Caprese elements, this salad feels both familiar and special. The shallot vinaigrette adds bright acidity that ties everything together.
- Beautiful and impressive. The contrast of melon, prosciutto, bright tomatoes and fresh basil creates a pretty platter that’s great for entertaining—potlucks, brunches and backyard meals.
- Versatile. Make it as an appetizer, light main or side dish. You can easily swap ingredients—try burrata instead of mozzarella or use mixed greens if you prefer a milder base than arugula.
Key ingredients
- Tuscan melon or cantaloupe. Choose a fragrant melon with firm flesh and no blemishes. A melon baller makes pretty round pieces, but cubed melon works perfectly.
- Prosciutto. Thin, salty slices of prosciutto add savory depth. Any good-quality prosciutto will work.
- Cherry tomatoes and mozzarella balls. Halved cherry tomatoes add juiciness; bocconcini or small mozzarella balls keep the texture light. Burrata is a richer alternative.
- Fresh basil. Essential to the Caprese flavor profile—tear or thinly slice the leaves for the best aroma.
- Arugula. Its peppery bite balances the melon’s sweetness. Mixed greens or romaine are fine substitutes if you prefer milder greens.
- Shallot vinaigrette. A simple vinaigrette of oil, vinegar, Dijon, shallot and garlic brings acidity and brightness to the salad.
How to make prosciutto and melon Caprese salad
Whisk together the vinaigrette: oil, white wine or champagne vinegar, Dijon mustard, finely chopped shallot, minced garlic, salt and pepper. Set aside to let the flavors meld.
Prepare the salad components: make melon balls or cube the melon, halve the cherry tomatoes, drain the mozzarella balls, tear the prosciutto into bite-sized pieces and chop basil.
To assemble, layer arugula on a platter, scatter melon, tomatoes, mozzarella and prosciutto over the greens, then sprinkle with chopped basil, salt and pepper. Keep the vinaigrette aside and add it just before serving to prevent sogginess.
Tips
- Add dressing at the last minute. Toss only when ready to serve so the greens and melon stay crisp.
- Vegetarian option. If you avoid meat but eat dairy, omit the prosciutto—this salad is still flavorful and satisfying.
Frequently asked question
Yes. Honeydew, canary melon or even watermelon are delicious alternatives depending on your taste and availability.
Recipe (serves 4)
For the vinaigrette
- 3 tablespoons neutral oil (avocado or other)
- 2 tablespoons white wine or champagne vinegar
- 1 teaspoon Dijon mustard
- 1 shallot, finely chopped (about 1½ tablespoons)
- 1 garlic clove, minced
- Pinch salt and pepper
Salad ingredients
- 2 cups arugula
- 1 cup melon (balls or bite-size pieces)
- ½ cup cherry tomatoes, halved
- 6 ounces mozzarella balls
- 6–7 slices prosciutto, torn into pieces
- 4–5 large fresh basil leaves, chopped
- ¼ teaspoon salt, to taste
- ¼ teaspoon pepper, to taste
Instructions
- Whisk oil, vinegar, Dijon, shallot, garlic, salt and pepper in a small bowl; set the vinaigrette aside.
- Make melon balls or cube the melon. Halve tomatoes and chop basil. Tear prosciutto into smaller pieces.
- Arrange arugula on a platter, then layer melon, tomatoes, mozzarella and prosciutto. Sprinkle with basil, salt and pepper.
- Drizzle vinaigrette right before serving. Enjoy.
Notes
The nutrition values are approximate and based on the ingredients listed for one serving; actual values will vary with portion sizes and any substitutions.
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I create approachable, nutrient-rich recipes that celebrate fresh flavors without being complicated. Based in California and raised in France, I’m a mom, former certified nutritionist, recipe developer and food photographer.