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Cantaloupe and Mozzarella with Prosciutto and Basil


Enjoy with crusty bread for a no-cook dinner, or serve this sweet-meets-savory salad as an antipasti platter at a party.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, July/August 2011


  • 1 cantaloupe, halved and seeded
  • 3/4 pound bocconcini (bite-size fresh mozzarella balls)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 1/3 pound thinly sliced prosciutto
  • 1/4 cup fresh basil leaves, torn


  1. With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.

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