Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cantaloupe and Mozzarella Caprese Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 4 reviews

  • Author: Eliza
  • Total Time: 10 minutes
  • Yield: 4 servings

Description

This Cantaloupe and Mozzarella Caprese Salad is a refreshing and elegant twist on the classic Italian dish, combining sweet, juicy cantaloupe balls with creamy mozzarella pearls, savory prosciutto, and fresh basil and mint leaves. Dressed with a delicate honey and white balsamic vinaigrette, it offers a perfect balance of sweet, salty, and herbal flavors, ideal as a light appetizer or summer side dish.

Ingredients

Salad

  • 1 cantaloupe, halved and seeded
  • 1 (8-ounce) container mozzarella balls (pearl size)
  • 8-10 slices prosciutto, shredded into large pieces
  • 1/4 cup basil leaves, thinly sliced
  • 1/4 cup mint leaves, thinly sliced

Dressing

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons honey
  • 1 tablespoon white balsamic vinegar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the cantaloupe: Use a melon baller to scoop balls from the halved and seeded cantaloupe. Place the cantaloupe balls into a large mixing bowl.
  2. Add mozzarella and prosciutto: Add the pearl-size mozzarella balls and torn prosciutto pieces to the bowl with the cantaloupe.
  3. Mix in herbs: Sprinkle the thinly sliced basil and mint leaves over the cantaloupe, mozzarella, and prosciutto mixture.
  4. Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, honey, and white balsamic vinegar. Season with kosher salt and freshly ground black pepper to taste.
  5. Toss the salad: Drizzle the dressing over the salad ingredients and gently toss to coat everything evenly. Adjust seasoning with additional salt, pepper, and herbs as desired before serving.

Notes

  • Using fresh and ripe cantaloupe is key for the best flavor.
  • For a vegetarian version, omit the prosciutto.
  • You can substitute pearl mozzarella balls with small mozzarella bocconcini, cut into bite-sized pieces.
  • Serve immediately to enjoy the fresh textures, or chill for up to an hour before serving.
  • White balsamic vinegar can be replaced with regular balsamic vinegar, but it will alter the color and flavor slightly.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://recipekind.com/cantaloupe-and-mozzarella-caprese-salad-recipe/