Summer Fruit Caprese Salad
This sweet and savory summer salad brings together juicy melon, cherry tomatoes, creamy mozzarella, fresh herbs, and crispy prosciutto for a refreshing and satisfying dish. Perfect for backyard picnics, brunches, or light lunches, it’s tossed in a light herbed vinaigrette that brightens every bite.
Ingredients
- 1 small cantaloupe
- 1 small honeydew melon
- 1 cup cherry tomatoes halved
- 1 cup ciliegine mozzarella or torn burrata
- 3 ounces thinly sliced prosciutto
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh mint
- 2 tablespoons white balsamic vinegar or champagne vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey or maple syrup
- ¼ teaspoon sea salt
- Fresh cracked black pepper to taste
- Optional: 2 tablespoons toasted pistachios or pine nuts
Instructions
- Preheat the oven to 400°F. Line a small baking sheet with parchment paper and lay the prosciutto slices flat. Bake for 8–10 minutes, or until crisp. Let cool, then break into bite-sized pieces.
- While the prosciutto bakes, use a melon baller (or small spoon) to scoop the cantaloupe and honeydew into balls. Place them in a large salad bowl along with the halved cherry tomatoes, mozzarella or burrata, basil, and mint.
- In a small bowl, whisk together the white balsamic vinegar, olive oil, honey, sea salt, and black pepper until well combined.
- Right before serving, drizzle the dressing over the salad and toss gently to combine. Sprinkle with crispy prosciutto and optional toasted pistachios or pine nuts. Serve immediately.
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