Honeydew, Prosciutto & Mozzarella Salad

Name: Honeydew, Prosciutto & Mozzarella Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 0.5 pcs honeydew melon (medium, ripe but firm, seeded, cut into 1-inch cubes or scooped into balls); 100 g prosciutto (thinly sliced, torn into bite-sized pieces); 150 g fresh mozzarella (bocconcini or torn into bite-sized pieces, drained); 2 tbsp extra virgin olive oil (best quality, for drizzling); 1 tbsp lemon juice (freshly squeezed); 0.25 cup fresh basil (leaves, torn if large); 1 tsp honey (optional, for drizzling); 1 pinch black pepper (freshly cracked); 1 pinch salt (flaky sea salt for finishing)

RATING

0.0/5

TASTE SCORE

8/10

Juicy, sweet honeydew melon paired with delicate, salty prosciutto and creamy fresh mozzarella. A drizzle of olive oil, a crack of black pepper, and fresh basil bring it all together. This elegant Italian-inspired salad is a refreshing starter or light lunch that comes together in 15 minutes with no cooking required.

PREP

15m

COOK

SERVES

1 CUP

241 cal

SERVINGS

INGREDIENTS

For 4 servings

½ pcshoneydew melon · medium, ripe but firm, seeded, cut into 1-inch cubes or scooped into balls100 gprosciutto · thinly sliced, torn into bite-sized pieces150 gfresh mozzarella · bocconcini or torn into bite-sized pieces, drained2 tbspextra virgin olive oil · best quality, for drizzling1 tbsplemon juice · freshly squeezed¼ cupfresh basil · leaves, torn if large1 tsphoney · optional, for drizzling1 pinchblack pepper · freshly cracked1 pinchsalt · flaky sea salt for finishing

NUTRITION · PER SERVING

241

CALORIES · 1 CUP

Protein15g · 25%

Carbs4g · 7%

Fat19g · 71%

Fiber0g

Sugar2g

Saturated fat7g

Cholesterol51mg

Sodium747mg

Potassium168mg

Phosphorus189mg

How we calculate →

METHOD · 5 STEPS

prep · ~5 min
Prepare the honeydew melon.
1.Cut the melon in half and scoop out the seeds with a spoon.
2.Cut the flesh away from the rind, then slice into 1-inch cubes or use a melon baller to scoop into spheres.
3.Place the melon pieces in a large mixing bowl.
TIPChoose a melon that feels heavy for its size and has a subtle sweet fragrance at the stem end — that's your guarantee of ripe, juicy fruit.
prep · ~2 min
Prepare the mozzarella and prosciutto.
1.Drain the fresh mozzarella. If using bocconcini, halve them. If using a large ball, tear into bite-sized pieces.
2.Tear the prosciutto slices into rustic, bite-sized ribbons.
mix · ~1 min
Assemble the salad base.
1.Add the mozzarella pieces to the bowl with the melon.
2.Gently fold in the torn basil leaves, reserving a few for garnish.
3.Drizzle with extra virgin olive oil and freshly squeezed lemon juice.
4.Toss very gently to coat without breaking the melon or mozzarella.
TIPUse your hands or two large spoons — a gentle lift-and-fold motion keeps the soft mozzarella and delicate melon intact.
assemble · ~1 min
Plate the salad with prosciutto.
1.Transfer the melon and mozzarella mixture to a large platter or individual plates.
2.Artfully tuck the torn prosciutto pieces among the melon and mozzarella.
3.Drizzle very lightly with honey, if using.
TIPDon't toss the prosciutto with the wet ingredients — adding it at the end keeps it from becoming soggy and preserves its delicate texture.
garnish · ~1 min
Finish and serve immediately.
1.Finish with a generous crack of black pepper and a tiny pinch of flaky sea salt.
2.Scatter the reserved basil leaves on top.
3.Serve at once while cool and fresh.
TIPSalt very lightly — the prosciutto brings its own salinity. Taste a piece with the melon before adding any extra.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a melon baller for elegant, uniform spheres that catch the dressing beautifully.
2
Pat mozzarella dry with paper towels to prevent the salad from becoming watery.
3
Chill the platter or plates beforehand to keep the salad refreshingly cool.
4
Tear prosciutto just before serving to maintain its delicate, airy texture.
5
For best flavor, let the melon and mozzarella sit with the lemon juice and olive oil for 2 minutes before adding prosciutto.
6
If making ahead, store melon and mozzarella separately from prosciutto and basil, then assemble just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Omit the prosciutto and add 1/4 cup of toasted pine nuts or walnut halves for crunch and umami, plus a handful of arugula for peppery bite.

High Protein

High-Protein

Replace prosciutto with 100g of grilled chicken breast strips or seared shrimp, and use low-moisture part-skim mozzarella for a leaner protein boost.

Vegan

Substitute fresh mozzarella with cubed firm tofu that has been pressed and marinated in olive oil, lemon juice, and a pinch of salt, and use agave instead of honey.

Summer Berry Twist

Add 1/2 cup of fresh blueberries or raspberries in place of half the melon for extra color, tartness, and antioxidants.

HEALTH BENEFITS