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A colorful, fresh, sweet, savory, summer salad that you can make in minutes. It’s perfect for a light lunch or even for breakfast.
Why We Love This Salad
Simple, summery, sweet, salty, stylish – it doesn’t matter how many “S” words I use to describe this colorful salad – it’s just downright fresh and delicious.
Ingredients
Let’s Make Melon Ball Prosciutto Salad
- Using a melon baller, cut the melon into small balls (if you don’t have a melon baller you can cut the melon into small pieces).
- Tear the prosciutto into small bite-sized pieces.
- Pull the basil leaves off the stems.
- On a large platter, arrange the melon balls and mozzarella pearls.
- Tuck in the small piece of prosciutto and basil leaves.
- Drizzle with olive oil.
- Add salt and pepper.
- Serve immediately.
Krazy Kitchen Mom Tips:
- Buying Prosciutto – If you’ve ever bought Prosciutto, you know it’s very expensive and can run up to $20 – $25 per pound. But let’s face it, when was the last time you actually needed to buy a full pound of prosciutto? My tip for buying prosciutto is to buy just as much as you need. Skip the prepackaged version and head right to the deli. For this recipe, I bought 4 slices (cut thin). That’s all…just 4 slices.
- Using a melon baller is an art…it’s not difficult; it just takes a little practice. Start by slicing the melons into halves; remove the seeds and then cut the halves again lengthwise. Press the melon baller into the soft melon fresh and spin it to make a ball.
Bonus Video: How to Cut Watermelon:
More KKM Recipes Using Fresh Fruit
Melon Ball Prosciutto Salad
A colorful, fresh, sweet, and savory summer salad that you can make in minutes. It's perfect for a light lunch or even for breakfast.
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Servings: 6 servings
Ingredients
- 1 Honeydew melon
- 1 Cantaloupe melon
- 4 slices of prosciutto – sliced thin
- 1/2 8oz. package mini mozzarella pearls
- 15-20 fresh basil leaves
- 1 tbsp extra virgin olive oil
- Black Pepper
Instructions
- Using a melon baller, cut the melon into small balls (if you don't have a melon baller you can cut the melon into small pieces).
- Tear the prosciutto into small bite sized pieces.
- Pull the basil leaves off the stems.
- On a large platter, arrange the melon balls and mozarella pearls.
- Tuck in the small piece of proscitto and basil leaves.
- Drizzle with olive oil.
- Add salt and pepper.
- Serve immediately.
Notes
Krazy Kitchen Mom Tips
- Buying Prosciutto – If you’ve ever bought Prosciutto, you know it’s very expensive and can run up to $20 – $25 per pound. But let’s face it, when was the last time you actually needed to buy a full pound of prosciutto? My tip for buying prosciutto is to buy just as much as you need. Skip the prepackaged version and head right to the deli. For this recipe, I bought 4 slices (cut thin). That’s all…just 4 slices.
- Using a melon baller is an art…it’s not difficult; it just takes a little practice. Start by slicing the melons into halves; remove the seeds and then cut the halves again lengthwise. Press the melon baller into the soft melon fresh and spin it to make a ball.
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