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Sweet cantaloupe, honeydew, and watermelon make up this untraditional caprese melon salad. Tossed with a basil infused lemon vinaigrette and finished off with fresh burrata cheese, this melon caprese salad is the perfect light, refreshing, and delicious appetizer or side dish. Fresh fruit, buratta, and prosciutto? Yes, please.
Hey, hi all the way from the Caribbean. I’m here on holiday with my family (do you say vacation or holiday? Everyone we are here with says holiday and I’m kind of liking it). As I type this I’m sitting in eighty plus degree temperatures, surrounded by incredibly blue waters. Those tropical destinations I always say I’m dreaming of…I’m here.
But as much as I would love to sit here and tell you all about our trip, I’m going to save that for Sunday’s post, and jump into this caprese salad. If you’re curious about what we are up to, follow along on Instagram.
Isn’t this the prettiest caprese salad? I’m in love with its colors, and of course its flavors. Traditionally caprese salad has tomatoes, basil, and mozzarella, but seeing as our summer heirloom tomatoes have not yet arrived in Colorado, I decided to do something a little different, but still very Italian.
While I may be in the Caribbean right now, I’m making a mental note that my next holiday needs to be spent in Italy experiencing the incredible pizza, pasta, wines, and um yes, most definitely burrata. Because as you all know, I am obsessed with burrata.
The pairing of fresh melon and prosciutto is actually very common in Italy. If you’ve ever traveled there, then you’ve most likely experienced this for yourself.
In Italy, they’ll wrap fresh prosciutto around wedges of melon. And while I may not have tried this delicious combo in Italy, I have tried it here. The blend of salty prosciutto to sweet melon is beyond delicious.
I took this very same idea, and turned it into a caprese salad with burrata cheese. I then topped it with a vinaigrette mix made with a herb and honey infused olive sauce/vinaigrette. It’s incredible simple, but so good, so pretty. My ideal kind of dinner…I mean, snack or appetizer.
But if I’m being honest, I could totally eat this for dinner, with maybe an extra side of burrata and melon, ok and basil.
So let’s talk details.
For one, you need some good melons. I used a mix of watermelon, cantaloupe, and honeydew. You can use just one or all three, but I loved the variety of colors that comes from using all three. It makes for a very pretty salad.
Next up, the burrata. If you ask me, you have to use burrata. It’s creamy, buttery, and probably one of my favorite cheeses. It takes this caprese salad to a whole new level. Everyone always asks where they can find burrata, but it’s pretty commonly found in most grocery stores, as well as Whole Food and Trader Joe’s. If you can’t find it, try asking your grocery store to special order it for you. Most of the time they will do this no problem and free of charge. And if all else fails, use fresh mozzarella, that will be great too!
OK, and moving on from the cheese to the fresh basil!
No caprese salad is complete without fresh basil. I used both fresh basil and mint for more of an herby caprese salad. I also made a sweeter honey basil sauce to drizzle over thew caprese just before serving. It’s not a complete must to make this sauce, but it does add yet another layer of flavor, and makes for an extra special caprese.
When I made this salad the other week, I could not wait to share it with you all. I know it’s super simple, but it includes some of my favorite ingredients and will be great for any upcoming 4th of July parties, and every other summer party that follows.
What’s great about this caprese, is that you can make everything ahead of time and keep the salad stored in the fridge until you are ready to serve. I like to drizzle the sauce over just before serving to ensure the melon and herbs don’t get too soggy while they sit.
However you decide to serve this up, I’m pretty sure it’s going to be loved by all. There’s not much to dislike about fresh fruit, cheese, and basil.
And of course, if you’re like me, you can also easily serve this up as a dinner. Maybe adding a side of grilled bread…
Yes, that would be great!
If you make this melon caprese salad, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this easy, caprese salad, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Melon Caprese Salad
Ingredients
- 3 balls fresh burrata cheese
- 4 cups melon balls (I used watermelon, cantaloupe, and honeydew)
- 1/2 cup fresh basil leaves
- 2 tablespoons fresh mint leaves
- 6 slices prosciutto
Honey Herb Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- juice of 1 lemon
- 1 tablespoon white balsamic vinegar
- 1 cup fresh basil
- 1 tablespoon toasted pine nuts
- 1 pinch flaky sea salt.
Instructions
- 1. Break the burrata in half and place each half in the bottom of a small bowl or glass (about 8 ounces). Over the burrata, layer the melon balls, basil, and mint. Top with a slice of prosciutto. 2. At this point the salad can be covered and placed in the fridge for up to 6 hours. 3. Before serving, drizzle over the vinaigrette (recipe follows). 4. To make the vinaigrette, combine all ingredients in a blender and blend until smooth.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
On the picture the dressing is bright yellow… if I add basil to the dressing and blend it together with other ingredients… different color… Or basil leaves dont go into the blender for the dressing?
Hi! Yes it would be more of a green color if you had basil to the dressing! xT
Hello Tieghan, can you share the dimensions of the glass and ounces? Thanks, plan on making this for a girlfriends party in May 2025. Take care.
Hi Loretta,
Thanks so much! The glasses are about 8 ounces, I am not sure on the exact dimensions. I hope you love this recipe! xx
I’m hoping to make this for an upcoming party. Looks delicious and love the colors! I wondered if you knew what brand or where those cute glasses were purchased? Would love to find some.
Thanks so much, Carrie! I no longer have the link for the glasses, but I would check Crate and Barrel for something similar. I hope you love this recipe! xT
I am thinking about making this for a wine tasting..about 25 people.Easy to pick up and bring to their table. I love burrata, but thinking mini mozzarella balls would be easier to eat? Has anyone made them this way? Thanks
Hey Toni,
That sounds like an awesome idea, it should work really nicely for you! I hope you love this recipe! xT
T0ni, if you have a Trader Joe’s near you they just came out with a burrata FILLING! All the flavors of burrata, but easier to layer a few tablespoons in each glass. My biggest issue is my husband detests all melons & cucumbers! I plan on making it anyway! Serving it w a gazpacho, grilled veggie “Napoleons” & Pompano for summer dinner I’m hosting.
beurk 😖 honey or any « sweet taste » in vinaigrette !!!
I’ve made this recipe three times and every time I make it, everyone falls in LOVE.
This is an amazing recipe that I give 5 stars.
Impressively served in glass dishes, everyone loved it and wanted the recipe.
I would love to see more fancy recipes like these for gatherings of 5-10 people.
Thank you,
Hi Sue,
Happy Friday!! Thanks a ton for making this recipe and sharing your review, I am so glad it was a winner:)
This was delicious and super easy to make! I made it about an hour before my friends arrived and then topped it with the vinaigrette before serving. That vinaigrette is a must!! Definitely serve it in a cute glass or cup. I would also maybe tear the prosciutto next time to make it a bit easier to eat as opposed to one long piece.
Hi Ashley,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
I have tried your recipe and the vinaigrette got very green, almost like green pesto. It was good, although. But yours is yellow. Do you use only fresh basil or fresh and dried, and do you really blend all the ingredients, inclusive the basil??
I live in Norway and we might not have just the same products here.
Hi Anne,
For this recipe I just use fresh basil:) I think the yellow you are seeing is a drizzle of olive oil. Please let me know if you have any other questions! xTieghan
Hello ! I just made the vinaigrette per the instructions and it was very dark green. So I agree that the instructions are not correct.
I’ve only just discovered last week that burrata exists, and found your recipe during my hunt for recipes tonight. This is so beautiful!
I’m adding this to my list of dishes to take to potlucks, imagine this dish in a larger format, the bright colorful layers in a glass trifle dish.
Hey Robin,
Lol awesome!! Burrata is my fave:) I hope you love this salad, let me know how it turns out! xx
Do you really blend 1 cup of basil in the dressing?? Seem like the picture would show a darker green Viniagrette…can’t wait to make this beautiful salad in a glass!
Hi Arlene,
Yes, that is correct. I hope you love the recipe, let me know if you give it a try!! xx
Blending a cup of basil in definitely made the dressing MUCH greener than the pictures posted with the recipe, but sure does taste good!
Thanks so much for giving the recipe a try Jennifer!!
This an amazing salad. I made this appetizer for a dinner party and people raved about it. It’s an elegant first course that elevated my dinner menu!
It was also easy to make. I made it days in advance and assemble the morning of. Right before serving it I added the vinaigrette and fresh basil.
Hey Mel,
Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
Loved this combination of flavors. The sauce is outstanding!
Hey Swede,
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
Sorry,
My mistake about the vinaigrette!! Please don’t post!
Hi Lisa! Glad you figured it out! I hope you love this! xTieghan
This sounds perfect!
Is the vinaigrette actually the Strawberry Melon Elderberry Pimms Cup???
Thanks!
This salad looks amazing, what are the white edible flowers that you used to garnish?
HI! The white flowers are white lilacs. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?