This is a fun twist on a caprese salad using cantaloupe instead of tomatoes! Cantaloupe & prosciutto is a classic combination, and I loved it with creamy burrata, a drizzle of balsamic glaze, and a sprinkle of fresh basil. It screams summertime.

Have you ever eaten cantaloupe with prosciutto?

Sounds weird, I know.

The first time I had this was in Austria about 20 years ago. An Austrian lady, who had recently returned from a vacation in Italy served it to us. She had eaten it there and thought it was the greatest thing ever.

Meat on melon wasn’t something I had ever thought would be tasty, but that sweet + salty combo is surprisingly delicious!

I recently discovered how delicious burrata is, too, and thought this fun twist on a caprese salad would be a good combination.

It was a gamble that paid off very well.

This salad is a cinch to make. You just need a few things:

Melon Prosciutto Salad Ingredients

• Cantaloupe, obviously — Make sure and get a ripe, sweet one. If there is a lot of green the outer peel, then it’s not quite ready yet.
• Prosciutto — A 4-ounce package was perfect for this.
• Burrata — If you aren’t familiar, burrata is balls of fresh mozzarella filled with cream-soaked mozzarella shreds. It’s delightful.
• Fresh Basil
• Balsamic Glaze — This has become easier to find lately. I see it at Costco, Trader Joe’s, and some well-stocked grocery stores often. If you can’t find any, just simmer some balsamic vinegar down to a syrupy consistency. That’s all it is!

One of my favorite things about this salad is how easy it is to put together.

Chopping the cantaloupe is 90% of the work here.

I use a platter instead of a salad bowl because it’s not the type of salad you want to toss together — like you would a green salad.

Just start with the cubed cantaloupe as the base. Arrange some bite-sized pieces of prosciutto & burrata on top. Then give it a good drizzle of balsamic glaze and a sprinkle of fresh basil.

That’s it!

Can I make this salad ahead of time?

I don’t recommend making this more than a few hours ahead of time.

You could always chop the cantaloupe and store it chilled for a few days before you need to assemble the salad. Most of the work would be done and assembling from that point would take maybe 5-10 minutes.

More Salad Recipes with Fruit on Perry’s Plate

If you like this recipe, try another one of my salad recipes featuring fruit! Not really fruit salad (well, except for the melon salad which is all fruit), but… salads that have both veg & fruit. Am I overexplaining? Probably.

Strawberry Cobb Salad with Balsamic Vinaigrette — Love this other twist on a Cobb with strawberries!

Melon Salad with Ginger-Mint Dressing — This recipe elevates a simple bowl of mixed melon with a light ginger-mint dressing! Also, the juices at the bottom of the bowl when the melon is gone makes a pretty fabulous drink. Just saying.

Mango Cucumber Rice Salad — Mangoes and cucumbers are such a refreshing combo in this grain-based salad.

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