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If this salad doesn’t scream SUMMER! I don’t know what will. Made with sweet melon, salty prosciutto, spicy arugula, and creamy mozzarella, this is sure to become a summer salad favorite.

melon and mozzarella salad with prosciutto in three bowls
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Before I get into my weekend, let me start with this beautiful salad.

You guys, this salad is legit. Every single element is so incredible that you’ll wonder why you never thought to add melon to your salad before. If you’ve been to this blog more than once, you may have noticed my love for salads that incorporate fruit (like this Kale Salad or this Farro Salad).

A bowl of food on a plate, with Melon and Mozzarella

Fresh fruit in green salads is my new go-to for everything.

melon and mozzarella salad with prosciutto diagonal image

But melon? Melon in salad? I was skeptical. But when I stumbled upon this beautiful melon salad, I knew it had to be made. Like asap.

close up of bowl of melon and mozzarella salad with prosciutto

I didn’t change much from her recipe except for the addition of sweet cherry tomatoes because it was just so perfect as it was. Besides, more is not always better. However, if I were to add one more thing, I might consider adding a grain like farro. I say this only (and ONLY!) because I love farro in green salads almost as much as I love fruit.

very close up image of bowl filled with melon and mozzarella salad with prosciutto
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Melon & Mozzarella Salad with Prosciutto
5 from 5 votes

Melon and Mozzarella Salad Recipe with Prosciutto


Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
If this salad doesn’t scream SUMMER! I don’t know what will. Made with sweet melon, salty prosciutto, spicy arugula and creamy mozzarella, this is sure to become a summer salad favorite.
Prep: 10 minutes
Total: 10 minutes
Servings: 4 servings
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Ingredients 

  • 7 oz. fresh arugula
  • ¼ cup mint leaves, washed and sliced
  • 1 cantaloupe, seeds removed and sliced
  • 1 honeydew melon, seeds removed and sliced
  • 8 oz mozzarella balls
  • 4 oz. prosciutto, torn
  • 1 cup cherry tomatoes
  • 2 avocado, pitted and sliced

FOR THE VINAIGRETTE

Instructions 

  • In a medium bowl whisk together the ingredients for the vinaigrette. Taste and make adjustments as needed (ie more honey, a splash of water, salt, etc).
  • Assemble salad in a large serving bowl or smaller, individual bowls or plates.
  • Drizzle a small amount of dressing over each salad and serve! This salad is best enjoyed immediately.

Nutrition

Calories: 748kcal | Carbohydrates: 58g | Protein: 20g | Fat: 52g | Saturated Fat: 12g | Cholesterol: 39mg | Sodium: 342mg | Potassium: 1953mg | Fiber: 12g | Sugar: 44g | Vitamin A: 6505IU | Vitamin C: 136mg | Calcium: 339mg | Iron: 2.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Jessica Randhawa

Chef | Food Photographer

Jessica Randhawa leads The Forked Spoon, sharing 14 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica's approachable recipes have been featured in outlets such as USA Today, Daily Mail, and CNET. She holds a Bachelor of Science from the University of California.

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Recipe Rating




5 from 5 votes (5 ratings without comment)