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Prosciutto Melon Salad

Yields4 ServingsPrep Time20 mins

This prosciutto melon salad has a ton of delicious flavors and colors, making this a great fourth of July appetizer that also feeds a ton of people!

Prosciutto Melon Salad

 1 small (about 2-pound) cantaloupe, halved crosswise and seeded
 1 small honeydew melon, halved crosswise and seeded
 12 small fresh water-packed mozzarella balls, drained (bocconcini)
 12 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
 12 large basil leaves
 Colavita Premium Italian Extra Virgin Olive Oil
 Colavita Balsamic Glaze
 Sea salt

Slice the melon halves into crescent shapes, no more than 1/2” thick.


Remove the skin from the melons once you have sliced them (it’s easier this way).


Place the melon slices on a large platter, arranging them with the bocconcini and prosciutto.


Just before serving, sprinkle the platter with sea salt. Drizzle with Colavita Balsamic glaze and Colavita Olive Oil.



Nutrition Facts

Servings 4