Fresh Melon Salad (Ready in 15 Minutes)

5 from 1 vote

Fresh Melon Salad (Ready in 15 Minutes)

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.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Side Dish

Cuisine: Italian, Mediterranean

Diet: Gluten Free

Keyword: 15-minute side dish, easy appetizer, healthy salad, melon salad, summer salad

Servings: servings

Calories: 242kcal

Author: Lena Gladstone

Ingredients

Melon Salad

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

Honey Vinaigrette

3 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 tablespoon honey
½ teaspoon flaky sea salt or more to taste

Instructions

Preheat your oven to broiler on high. Place the prosciutto slices on a baking sheet lined with foil. Broil the prosciutto until crispy, about 3 minutes, flip and cook for an additional 2 minutes. Keep a close eye on them to avoid burning. Once crispy, remove from the oven and let cool completely. Crumble into pieces and set a side.
Use a melon baller to scoop out balls from the Tuscan melon (or use your favorite melon) and place them in a large salad bowl. Add the ciliegine mozzarella, cut olives, and halved cherry tomatoes to the bowl. Add the torn basil and sprinkle the crumbled prosciutto.
In a small bowl, whisk together the olive oil, white balsamic vinegar, honey and salt Whisk to combine. Drizzle the dressing over the salad and gently toss to combine. Serve immediately with some crusty bread or on its own and enjoy!

Nutrition