The Ultimate Summer Melon Salad (with Prosciutto + Mozzarella!)
This refreshing summer melon salad is made with cantaloupe, honeydew, and watermelon melon balls, mozzarella pearls, fresh basil, prosciutto, and a zesty lemon-honey dressing. It’s the ultimate light and flavorful summer side dish!
Creator: Leslie Stokes
Let me just say—this melon salad screams summer. It’s sweet, salty, fresh, and takes only 15 minutes to throw together. I used cantaloupe, honeydew, and watermelon for a trio of juicy flavor, scooped into perfect spheres with a melon baller because it just makes it feel a little more fun and fancy.
And then there’s the mozzarella pearls (aka bocconcini or ciliegine). Those little cheese balls add creaminess and balance out the sweetness of the fruit perfectly. I tossed everything in a zippy lemon-honey vinaigrette and topped it with torn prosciutto and fresh basil. The result? An addictively refreshing summer side that feels straight out of a backyard brunch or beach picnic.
Why You’ll Love This Salad
It’s no-cook and comes together in under 20 minutes.
It looks fancy, but it’s so simple to make.
The lemon-honey dressing adds brightness without overpowering the fresh melon.
You can prep the melon and dressing ahead of time, then assemble just before serving.
Ingredient Swaps + Add-Ins
Not a fan of prosciutto? Try crispy bacon or omit for a vegetarian version.
Add arugula or spring greens for a more salad-style dish.
Swap mozzarella pearls for crumbled feta if you like a little extra tang.
Tips for prepping ahead
You can scoop the melon and store it in an airtight container in the fridge for up to 2 days before serving.
Keep the dressing separate and toss everything together just before serving for the freshest taste.
Leftovers? They hold up well for about 24 hours, but are best eaten fresh.
Summer Melon Salad with Lemon-Honey Dressing
Equipment
- melon ball tool
Ingredients
- 1 cup cantaloupe scooped with a melon baller
- 1 cup honeydew melon scooped
- 1 cup watermelon scooped
- 1 cup mozzarella pearls aka bocconcini or ciliegine mozzarella
- 2 oz prosciutto torn
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp honey
- Salt and black pepper to taste
- Fresh basil leaves torn (about 1/4 cup)
Let's Make It
- Use a melon baller to scoop cantaloupe, honeydew, and watermelon into bite-sized balls. Add to a large mixing bowl.
- Add mozzarella pearls and gently toss.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, and honey until smooth.
- Sprinkle fruit mixture with salt and pepper, pour dressing over the top, and gently toss to coat.
- Top with torn prosciutto and fresh basil just before serving.
- Serve chilled.
Notes
- Calories: 220
- Protein: 7g
- Carbohydrates: 14g
- Sugar: 12g
- Fat: 16g
- Fiber: 1g
Nutrition Facts
Nutritional Info (Per Serving – Serves 6):
Calories: 220
Protein: 7g
Carbohydrates: 14g
Sugar: 12g
Fat: 16g
Fiber: 1g
