When the sun is out, nothing beats a bright, simple salad. This melon salad with mozzarella and Parma ham combines sweet, salty, and creamy elements for a true summer dish. Juicy cantaloupe pairs beautifully with soft mozzarella while thin slices of Parma ham add savory depth. A drizzle of extra virgin olive oil and a scatter of fresh basil finish the plate with Mediterranean freshness.
Easy Melon & Mozzarella Salad
This is a summer favorite for a reason: fresh, fast, and full of Mediterranean flavor. It’s ideal for a light lunch, a picnic, or as a side at a barbecue. Preparation is straightforward—slice, combine, dress—and you’ll have a refreshing dish ready in minutes. Serve it outdoors or pack it for a snack on warm days.
What do you Need?
The recipe card below lists exact amounts. Here are a few tips to help you choose and prepare the ingredients:
- Cantaloupe melon: Sweet and juicy; honeydew or Galia work if you prefer a different flavor.
- Parma ham: Salty and slightly nutty, it balances the fruit’s sweetness. Prosciutto or serrano are fine substitutes.
- Mozzarella: Soft and creamy—bring it to room temperature before serving. Buffalo mozzarella or burrata make the salad extra indulgent.
How to Make Melon Salad in 4 Easy Steps
- Step 1: Arrange the Parma ham around a serving plate.
- Step 2: Cut the cantaloupe into small triangles (about 1 inch / 2 cm). Tear or cut the mozzarella into bite-sized pieces. Place melon and mozzarella in a bowl, season with a pinch of salt and freshly ground black pepper, and add finely chopped or torn basil.
- Step 3: Transfer the dressed melon and mozzarella to the serving plate inside the ham border.
- Step 4: Drizzle with extra virgin olive oil, toss gently, and serve immediately.
What to Serve with Melon Salad
The salad stands well on its own, but it also pairs nicely with:
- Ciabatta or baguette to soak up the olive oil and juices.
- A chilled white wine, such as Pinot Grigio or Sauvignon Blanc.
- Grilled shrimp or light seafood for a more substantial meal.
If you make this salad, share a photo with #byandreajanssen on Instagram—it’s always lovely to see your versions. If you enjoyed the recipe, please leave a rating on the recipe card; your feedback helps other home cooks.
Need more inspiration?
- Look for video recipes on the author’s YouTube channel.
- Save recipes to your favorite boards so you can find them again later.
📖 Recipe
RECIPE CARD
Recipe Help
Cooking mode keeps the screen active and the step-by-step view highlights the ingredients for each step. You can also adjust servings to scale the ingredient amounts.
Ingredients
- 4 oz. Parma ham
- 1 cantaloupe melon
- 7 oz. mozzarella
- ⅛ teaspoon salt and pepper
- 2 tablespoons extra virgin olive oil
- ½ oz. fresh basil leaves
All recipes are written in Metric and US Customary; you can switch your preferred units.
Instructions
- Arrange the Parma ham in a circle around the serving plate.
- Cut the melon into small triangles (about 1 inch / 2 cm).
- Tear or cut the mozzarella into pieces roughly the same size as the melon.
- Combine the melon and mozzarella in a bowl.
- Season with salt and pepper, then drizzle with olive oil and toss gently.
- Tear the basil leaves and fold them through the salad.
- Place the salad in the center of the plate with the Parma ham and serve immediately.
Notes
2. Choosing a ripe melon: A ripe melon smells sweet and yields slightly when pressed at the stem end. If it has no aroma, leave it at room temperature for a day or two.
3. Burrata alternative: Burrata is an excellent swap for mozzarella if you want extra creaminess.
4. Storage tips:
- Best when served fresh; you can refrigerate ingredients separately for up to one day.
- Keep opened mozzarella in its brine and use it promptly.
Nutrition
Carbohydrates: 2g
Protein: 40g
Fat: 42g
Tried this recipe?
Let us know how it went!
3 x Salad
- Broad Bean, Bacon, and Goat’s Cheese Salad
- Summer Salad in a Jar
- Roasted Tomato Pasta Salad