If you’re looking for a refreshing, elegant dish that beautifully blends sweet, salty, and creamy flavors, this Melon Prosciutto Salad with Mozzarella and Balsamic Glaze Recipe is an absolute game-changer. It’s a vibrant celebration of juicy cantaloupe and honeydew paired with the delicate saltiness of prosciutto and the soft, milky texture of mozzarella balls. Drizzled with a luscious balsamic glaze and olive oil dressing, and sprinkled with fresh herbs, this salad is as stunning to look at as it is delightful to eat. Perfect for warm days, casual gatherings, or when you want to impress without fuss, this recipe brings a burst of summer right to your table.
Ingredients You’ll Need
This recipe is a brilliant example of how a handful of simple, fresh ingredients can come together to create something truly special. Each component plays its own unique role, from the juicy melon adding a refreshing sweetness to the prosciutto providing a savory depth, while the mozzarella offers creamy richness, all harmonized by a tangy glaze and bright herbs.
- 1 ripe cantaloupe: Choose one that feels heavy and smells sweet for the best melon flavor and juiciness.
- 1 ripe honeydew: Its pale green flesh adds a crisp, fresh contrast in color and taste.
- 3 ounces sliced prosciutto: Torn into pieces, it gives the salad its characteristic salty, melt-in-your-mouth bite.
- 8 ounces Ciliegine mozzarella balls: These small mozzarella pearls add a lovely creaminess and look adorable nestled among the melon balls.
- 2 tablespoons olive oil: A good quality extra virgin olive oil enhances the salad with its smooth, fruity notes.
- 2 teaspoons balsamic glaze: Its sticky sweetness balances the saltiness of prosciutto and adds depth.
- 1/2 teaspoon flaky sea salt: To amplify all the natural flavors without being overpowering.
- 1/4 teaspoon ground black pepper: Adds just a subtle kick to elevate the overall taste.
- 1/4 cup chopped fresh herbs: A fragrant mix of mint, basil, and sage to lend brightness and a fresh herbal twist.
How to Make Melon Prosciutto Salad with Mozzarella and Balsamic Glaze Recipe
Step 1: Scoop the Melon Balls
Start by slicing your cantaloupe and honeydew in half and removing the seeds to create a clean base. Using a melon baller or a small spoon, delicately scoop out round melon balls, pressing lightly to keep their shape. After the first layer is scooped, slice about half an inch off the top layer of the melon halves and continue the process. This technique not only yields uniform melon balls but also makes the presentation extra special and inviting.
Step 2: Combine the Main Ingredients
Next, transfer your freshly scooped melon balls to a serving plate. Add the torn prosciutto pieces and the Ciliegine mozzarella balls, gently tossing them together so that each bite will offer those contrasting flavors and textures. It’s wonderful how the sweetness of the melon pairs with the saltiness of prosciutto while the mozzarella adds delightful creamy bursts.
Step 3: Prepare and Drizzle the Dressing
Whisk together the olive oil, balsamic glaze, flaky sea salt, and black pepper in a small bowl until well combined. Pour this luxurious, glossy dressing evenly over the salad, making sure to coat the melon and cheese without drowning the delicate flavors. The balsamic glaze provides a sweet punch, cutting through the richness and tying all ingredients together with finesse.
Step 4: Add Fresh Herbs for the Final Touch
Finish by sprinkling the chopped fresh herbs—mint, basil, and sage—over the top. These herbs add a bright, aromatic note that lifts the entire dish, making it fresh and vibrant, and heightening its complexity. The colors and scents transform this simple salad into a gourmet experience.
How to Serve Melon Prosciutto Salad with Mozzarella and Balsamic Glaze Recipe
Garnishes
For an extra touch of elegance, garnish with microgreens or edible flowers alongside the fresh herbs. You can also add a sprinkle of toasted pine nuts or crushed pistachios for subtle crunch. A few delicate shavings of Parmesan work beautifully here too, offering a nutty flavor that complements the existing ingredients perfectly.
Side Dishes
This salad shines splendidly on its own but pairs wonderfully with crusty artisan bread, a crisp white wine, or alongside grilled chicken or seafood for a light, balanced meal. If you’re hosting a picnic or a summer party, try serving it with chilled prosciutto-wrapped asparagus or a simple herbed couscous to round out the menu.
Creative Ways to Present
To impress your guests, try layering the melon, prosciutto, and mozzarella balls in a glass trifle dish or in clear jars for single servings. Serve on a platter lined with arugula or baby spinach to add a peppery crunch and vibrant greens. You could also skewer melon balls, mozzarella, and prosciutto on small picks, then drizzle the balsamic glaze on top for an elegant finger food twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Melon Prosciutto Salad with Mozzarella and Balsamic Glaze Recipe in an airtight container in the refrigerator. For best freshness, consume within 1 to 2 days, as the melon tends to release juices and the prosciutto can lose its texture over time.
Freezing
This salad isn’t suitable for freezing because fresh melon, mozzarella, and prosciutto have textures and moisture levels that do not freeze well. It’s best enjoyed fresh to preserve the crispness and flavor balance.
Reheating
Since this is a fresh, cold salad, reheating isn’t necessary or recommended. Serve it chilled for maximum flavor and texture impact whenever you’re ready to enjoy.
FAQs
Can I use other types of melon for this salad?
Absolutely! While cantaloupe and honeydew are classic choices, watermelon or even a mix of seasonal melons like Galia or Canary melon can provide interesting flavors and colors to your salad.
What can I substitute for Ciliegine mozzarella balls?
If you can’t find Ciliegine mozzarella, small buffalo mozzarella balls or even diced fresh mozzarella will work well, just try to keep the pieces bite-sized for the best texture and presentation.
Is balsamic glaze the same as balsamic vinegar?
Not quite! Balsamic glaze is thicker and sweeter than regular balsamic vinegar, often reduced with sugar or honey, making it perfect for drizzling and adding a glossy finish to this salad.
Can I prepare this salad ahead of time?
You can prepare the melon balls, prosciutto, and mozzarella separately ahead but it’s best to dress the salad and add fresh herbs right before serving to keep everything fresh and vibrant.
What herbal combination works best in this recipe?
Mint, basil, and sage are stellar choices due to their bright, aromatic qualities that complement both sweet and savory elements. However, you can experiment with thyme or oregano for a different herbal dimension.
Final Thoughts
There’s something truly magical about this Melon Prosciutto Salad with Mozzarella and Balsamic Glaze Recipe. It’s effortless to make yet striking in its flavor harmony and presentation. Whether you’re entertaining or just craving a light meal that feels special, this salad is guaranteed to bring a smile to your face and your guests’ palates. Give it a try—you’ll likely find it becomes a cherished go-to that brightens your table and your day.
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Melon Prosciutto Salad with Mozzarella and Balsamic Glaze Recipe
- Prep Time: 12 minutes
- Cook Time: 0 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
This Melon Prosciutto Salad is a refreshing and elegant appetizer combining sweet cantaloupe and honeydew melon balls with savory prosciutto and creamy Ciliegine mozzarella. Drizzled with a simple olive oil and balsamic glaze dressing and finished with fresh herbs, this salad is perfect for summer gatherings or light meals.
Ingredients
Melon
- 1 ripe cantaloupe
- 1 ripe honeydew
Meat and Cheese
- 3 ounces sliced prosciutto, torn into pieces
- 8 ounces Ciliegine Mozzarella balls
Dressing
- 2 tablespoons olive oil
- 2 teaspoons balsamic glaze
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon ground black pepper
Garnish
- 1/4 cup chopped fresh herbs (mint, basil, sage)
Instructions
- Prepare the Melons: Slice the cantaloupe and honeydew in half and scoop out the seeds. Using a melon baller or a round teaspoon, scoop out melon balls starting with the outer layer. Then, slice 1/2 inch off the top of the melon halves and scoop out additional melon balls to maximize yield.
- Assemble the Salad: On a serving plate, combine the melon balls, torn prosciutto pieces, and Ciliegine mozzarella balls evenly.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic glaze, flaky sea salt, and ground black pepper until well combined. Pour this dressing evenly over the assembled salad.
- Garnish and Serve: Sprinkle the chopped fresh herbs—mint, basil, and sage—over the salad for a flavor and color boost. Serve immediately for best freshness and taste.
Notes
- Use ripe, fragrant melons for the best natural sweetness and flavor contrast with the prosciutto.
- Ciliegine mozzarella (small mozzarella balls) are ideal here, but you can substitute with bocconcini or small fresh mozzarella pearls.
- Adjust the amount of balsamic glaze based on your sweetness preference; a little adds a beautiful tangy depth.
- This salad is best served fresh and chilled but avoid making it too far in advance to prevent the melons from becoming watery.
- For a twist, add a handful of arugula or baby spinach for added texture and peppery notes.
