Cantaloupe and Mozzarella with Prosciutto and Basil

Prep Time:
15 mins
Total Time:
15 mins

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


  • 1 cantaloupe, halved and seeded

  • ¾ pound bocconcini (bite-size fresh mozzarella balls)

  • 2 tablespoons extra-virgin olive oil

  • ¼ teaspoon red-pepper flakes

  • Coarse salt and ground pepper

  • pound thinly sliced prosciutto

  • ¼ 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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