Cantaloupe and Prosciutto Arugula Caprese Salad is fresh, sweet and simple. This salad is a cross between the appetizer we all love (prosciutto wrapped cantaloupe) and the beloved caprese salad. All of that is atop lightly dressed arugula for a fresh and delicious salad!

Cantaloupe and Prosciutto Arugula Salad l

Cantaloupe is tasting so delicious right now.

I can’t say I’ve always beeb a cantaloupe fan, but I think I am now. Especially after this melon salad, it’s all I can think about and now this cantaloupe and prosciutto arugula salad… it’s safe to say I am indeed in love.

This is the kind of salad you serve on your dinner or patio table, with candles lit, sun is setting and there’s a chilled bottle of white wine, garlic bread and your with close friends and family. At least in my head it is. I ate this sitting with my legs crossed on my front porch. But hey we all dream. Cantaloupe and Prosciutto Arugula Salad is perfect as a light lunch or as a starter to your meal. It’s delicious as a side to grilled salmon, chicken or shrimp and scallops. And WINE.

Your summer needs this salad.

To Make This Cantaloupe and Prosciutto Caprese Arugula Salad You Will Need:

  • baby arugula –pre-washed
  • quick champagne vinaigrette
  • cantaloupe
  • 8 ounces of “cherry size” fresh mozzarella balls (drained)
  • 2 ounces prosciutto
  • fresh basil leaves
  • balsamic glaze (homemade or store bought)
  • kosher salt
  • freshly ground black pepper

What I think you’ll love most about this salad more is that it’s simple to throw together.

Whisk a tablespoon of champagne vinegar, with a pinch of salt and pepper while pouring in a tablespoon of olive oil.

Drizzle enough of the dressing to coat the arugula lightly.

All that’s left to do is arrange the lightly dressed arugula onto a platter and top with cantaloupe, torn pieces of prosciutto and the balls of mozzarella. Garnish with a fresh basil leaves, freshly ground black pepper and a drizzle of balsamic glaze.

It’s subtly sweet, salty and peppery and bursting with so many fresh flavors!

Enjoy! And if you give this Cantaloupe and Prosciutto Arugula Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6 servings

Cantaloupe and Prociutto Arugula Caprese Salad

Cantaloupe and Prosciutto Arugula Salad.This salad is a cross between the appetizer we all love (prosciutto wrapped cantaloupe) and the beloved caprese salad.



  • 1 tablespoon champagne vinegar
  • 1 tablespoon olive oil
  • 1 pinch kosher salt, or more to taste
  • 1 pinch freshly ground black pepper, oe more to taste


  • 5 ounces baby arugula
  • fresh cantaloupe slices, about 1/4 of a cantaloupe
  • 8 ounces bite-size fresh mozzarella, drained
  • 2 to 3 ounces prosciutto, torn
  • 1/3 cup loosely packed basil leaves
  • 2 tablespoons balsamic glaze
  • freshly ground black pepper



  • Whisk the vinegar, salt and pepper while slowly pouring in the olive oil.
  • Spoon a little (or all) of the dressing over the arugula and toss to coat.


  • Arrange the dressed arugula onto a platter.
  • Top with sliced cantaloupe, (drained) mozzarella balls and tear the prosciutto into bite-size pieces and scatter it overtop as well.
  • Scatter with the fresh basil leaves, drizzle with balsamic glaze and season with freshly ground black pepper.


  • For the balsamic glaze you can follow this recipe, just omit the honey [or don't! 😉
Serving: 1g, Calories: 170kcal, Carbohydrates: 3g, Protein: 9g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 103mg, Potassium: 111mg, Fiber: 1g, Sugar: 1g, Vitamin A: 635IU, Vitamin C: 4mg, Calcium: 176mg, Iron: 1mg