Cantaloupe Mozzarella and Prosciutto Salad

Prep Time
10 mins
Cook Time


  • 1 Cantaloupe halved and melon balled
  • 4 oz prosciutto sliced into strips
  • 5 oz mini mozzarella balls
  • 8 large leaves of Basil julienned
  • 1 TBSP olive oil
  • 1 tsp white balsamic vinegar


  1. On a cuttng board, carefully cut your cantaloupe in half and remove the seeds with a spoon. Using a melon baller, scoop out as many balls of Cantaloupe you can  get without cutting into the rind of the cantaloup. Place balled melon into a bowl and finish cleaning out the interior of the cantaloupe so you have a smooth bowl-like shape.
  2. To your bowl with the melon, add you mini mozzarella balls, proscuitto, and basil leaves. Toss to distribute evenly.
  3. Add your olive oil and white balsamic vinegar to the mix and toss gently to combine.
  4. Place the salad into the cantaloupe halves and serve.