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Summer Melon Caprese Salad

Amy Lawrence
This Summer Melon Caprese Salad is such a unique balance of sweet and savory - with the cantaloupe and Basil Port Wine Vinaigrette and the prosciutto, arugula and pine nuts. I'm so in love! Be sure to find a nice ripe cantaloupe for this one, it makes a big difference! Serve it in a pretty bowl or plate individually.
Prep Time 15 mins
Cook Time 2 mins
Total Time 19 hrs 50 mins
Course Salad
Cuisine American
Servings 4
Calories 120 kcal


  • 2 oz. prosciutto sliced
  • 1 ripe cantaloupe washed and cut into bite sized pieces
  • 10 leaves of fresh basil
  • 4 tablespoons of pine nuts
  • 2 oz. mozzarella pearls - would also be great with burrata cheese
  • 2 cups spring mix
  • 2 cups arugula or other greens if you don't like arugula
  • 1/4 cup red onion chopped
  • Basil Port Wine Vinaigrette


  • Cut the cantaloupe into bite sized pieces. You can also use a melon baller. It looks definitely prettier but I feel like it wastes a lot of the cantaloupe so I usually just cut it into pieces.
  • Slice the prosciutto into small strips. 
  • Toast the pine nuts in the broiler for just a few minutes. Watch carefully so they don't burn.
  • Arrange the arugula, spring mix in a pretty bowl or individual plates/bowls.
  • Arrange the cantaloupe on top of greens.
  • Sprinkle with pine nuts, mozzarella pearls, basil and red onion.


If you serve the dressing on the side, the salad will last a few days in the refrigerator.


Serving: 1gCalories: 120kcalCarbohydrates: 5.8gProtein: 9.5gFat: 7.3gSaturated Fat: 1.2gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 2.7gCholesterol: 8.9mgSodium: 303.2mgPotassium: 306.4mgSugar: 2gVitamin A: 115.6IUVitamin C: 14mgCalcium: 168.4mgIron: 1mg
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