Fresh Melon Salad (Ready in 15 Minutes)

Name: Fresh Melon Salad (Ready in 15 Minutes)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 melon (balled using a melon baller (I use Tuscan melon)); 8 ounces mozzarella balls (drained and dried (i use the small ones)); ⅓ cup Castelvetrano olives (halved); 1 pint cherry tomatoes (halved); ½ cup fresh basil (torn); 8 slices prosciutto; 3 tablespoons olive oil; 2 tablespoons white balsamic vinegar; 1 tablespoon honey; ½ teaspoon flaky sea salt (or more to taste)

Try this Melon Salad for a vibrant, refreshing dish that’s unbeatable on hot summer days! Showcasing juicy Tuscan melon, creamy ciliegine mozzarella, and crispy prosciutto, it strikes the perfect balance of sweet and savory elements. Serve it as a light lunch, a side dish, or a stunning appetizer at your next gathering.

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Why This Recipe Works

I make this melon salad on repeat for my family and friends during the summer months. It’s quick and easy to prepare (seriously, we’re talking less than 15 minutes) yet tastes like an incredibly sophisticated dish that belongs in a Mediterranean restaurant (much like my prosciutto and melon appetizer).

Sweet melon pairs beautifully with pillowy mozzarella balls and salty prosciutto crumbles, resulting in the perfect balance of tastes and textures. If you enjoy watermelon and feta salad, I like to think of this recipe as the sweeter, creamier cousin.

Once the salad components are mixed, drizzle on some honey vinaigrette for a subtle sweetness and tang that ties everything together. Whether you’re hosting a summer barbecue or just looking for a light, refreshing meal, this melon salad always hits the spot!

Ingredients

Tuscan Melon: Adds a sweet, juicy flavor and a refreshing texture. You should be able to find Tuscan melon at any large grocery store or fruit market. Make sure you have a melon baller for the most visually appealing presentation.
Ciliegine Mozzarella: Provide a creamy, mild taste that balances the sweetness of the melon. Look for these small cheese balls at your local Mediterranean market.
Castelvetrano Olives: These olives bring a buttery, slightly sweet flavor and add a vibrant green pop of color. Again, you’ll find the best ones at Mediterranean markets, but you should be able to find Castelvetrano olives at any grocery store.
Cherry Tomatoes: Add a burst of juicy sweetness and acidity. Make sure they’re fresh!
Fresh Basil: Gives the salad a fragrant, herbaceous note that complements the sweet, creamy elements. Use Genovese basil for the best results.
Prosciutto: Thinly sliced cured ham provides the perfect salty taste and crunchy texture.
Olive Oil: Adds a rich, smooth base for the vinaigrette. Use extra-virgin olive oil!
White Balsamic Vinegar: Provides a mild, tangy sweetness that complements the honey and balances the salad’s flavors without overpowering the dish.
Honey: Adds a touch of sweetness that enhances the melon and balances the savory, tangy ingredients.

Instructions

Broil the Prosciutto: Set your oven to broil on high. Place the prosciutto slices on a baking sheet, then broil them for about 3 minutes, flip and cook for another 2 minutes. Watch the slices closely to avoid burning. Crumble once cooled and set aside.
Cool and Crumble: Remove the prosciutto slices from the oven, let them cool completely, and then crumble them into small pieces for the salad.
Make the Salad: Use a melon baller to scoop out balls from the Tuscan melon and place them in a large salad bowl. Add the ciliegine mozzarella, halved Castelvetrano olives, halved cherry tomatoes and crumbled prosciutto. Sprinkle the top with some torn basil.
Whisk the Dressing: In a small bowl, whisk together the olive oil, white balsamic vinegar, honey and flaky salt. Whisk together to combine
Dress the Salad: Drizzle the honey vinaigrette over the salad and gently toss until all the ingredients are evenly coated with the dressing.
Finish and Serve: Serve your melon salad immediately and enjoy it!

Substitutions & Variations

Melon: For different flavor profiles and colors, you can substitute Tuscan melon (aka cantaloupe) with honeydew, Christmas melon, canary melon, or watermelon.
Cheese: Use burrata, feta, or goat cheese for a different creamy texture and taste.
Olives: If you don’t have Castelvetrano olives, you can substitute them with Manzanilla olives, Cerignola olives, or Picholine olives.
Herbs: For a unique twist, swap basil for mint, arugula, or even fresh dill.
Protein: Can’t find prosciutto? Substitute it with capicola, pancetta, culatello, or serrano dry-cured ham. To make the salad more substantial, add some grilled chicken.
Vinaigrette: To change up the dressing flavor, you can experiment with different vinaigrettes, such as a lemon vinaigrette or a balsamic reduction.

Melon salad in serving bowls with garnishes.

Storing

If you have any leftover melon salad, follow these simple storage instructions:

Fridge: This salad is best enjoyed fresh since the ingredients lose texture the longer they sit. However, you can store it in an airtight container in the fridge for up to 1 day.
Freezer: I don’t recommend freezing melon salad due to the high water content of the melon itself, which will turn mushy once thawed. Keep it in the fridge for the best texture.
Prep Ahead: You can prepare the melon balls, cut the vegetables, and make the dressing ahead. Store them separately in the fridge, then broil the prosciutto and combine everything immediately before serving to keep the salad fresh and vibrant.

Expert Tips

Chill the Ingredients: Refrigerate the ingredients for at least a few hours before assembling the salad. This helps achieve a refreshing and cool salad flavor.
Consistent Melon Balls: Use a melon baller to create uniform melon balls. This not only looks more visually appealing but also results in even bites of sweetness.
Dry the Mozzarella: Remember to drain and dry the mozzarella balls thoroughly to prevent excess moisture in the final melon salad.
Season Lightly: Be cautious with the salt in the vinaigrette, as both the prosciutto and olives add a salty element to the salad. Adjust the seasoning after assembling.
Add Prosciutto Last: Sprinkle the crumbled prosciutto on top right before serving so it maintains its crunch.

A plateful of melon salad with cheese balls.

FAQs

How can I make a vegetarian melon salad?

Simply omit the prosciutto or replace it with roasted chickpeas for a crunchy element.

How do I keep the melon from becoming mushy?

Use a ripe but firm melon and assemble the salad immediately before serving to maintain its texture.

How do I ensure the prosciutto stays crispy?

Add the crumbled prosciutto just before serving, and store any leftovers separately from the salad to keep it crispy.

Fork picking up pieces of melon, olives, and tomatoes.

If you enjoyed this melon salad recipe, be sure to check out some more sweet-savory salads and appetizers like these:

If you try this Melon Salad, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!