Melon Prosciutto Caprese Salad

from Eatertainment 

A casual al fresco luncheon is all about lighter, less complicated recipes. But of course, we love to add a touch of flare to the easiest recipes! Today we’ve got a spin on the classic caprese salad, with our Melon Prosciutto Caprese Salad! Fresh melon, burrata, prosciutto, and conveniently served in individual glasses? Yes, please! 

Ingredients (for 6)

Whole fresh melons, we went with cantaloupe and honeydew – but you could definitely throw a watermelon into the mix as well

2 Burrata cheese bundles, you could also do fresh mozzarella but we just love the added creaminess of the burrata


1 pack Fresh basil, chopped

1 pack Fresh mint, chopped


1 small shallot, minced

1/2 cup olive oil

1/3 cup white wine vinegar

1 tablespoons honey

Salt & pepper to taste


1. Begin by making your vinaigrette. Combine minced shallots, olive oil, white wine vinegar, and honey in a small bowl and whisk with a fork until well combined. Add salt & pepper to taste. Set aside.

2. Cut your melons in half, scoop out the seeds. Using a melon baller, begin scooping out balls. If your melon baller has two different size options, use both interchangeably to create different sizes for each melon. Based on your chosen serving method, scoop enough melon accordingly. For example, we used these small tumbler glasses with about 10 balls and filled 6 glasses.

3. As best you can (don’t worry, this step is supposed to be messy) cut your burrata in rounds to place at the bottom of the glasses.

4. Once you have added the cheese, add you first layer of melon – about 4 balls.

5. Next layer should be the proscuitto, delicately lay it on top of the melon. Follow with another layer of melon. This should bring you to the top of the glass if you chose a low ball like us, if you have more space you can continue layering.

6. Top with your chopped mint and basil. You can use a whole leaf of either herb as a garnish as well.

7. Lastly, carefully drizzle each of your creations with your vinaigrette – we would recommend maybe 1/2-1 tablespoons worth to start as it’s always easier to add more later!

Nada’s Tips & Tricks: A delectable and easy start to your summer entertaining meals. When melons are fresh and juicy, this recipe will be the highlight of any dinner.

Contents and images used with permission by Seb and Sheila.