Prosciutto and Cantaloupe Caprese Salad with Pesto

Be sure to try this amazingly refreshing Prosciutto and Cantaloupe Caprese Salad with Pesto that is sure to be a fan favorite.
Course Appetizer, Salad
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 5
Calories 301kcal
Author Chef Billy Parisi


  • 1 seeded and thinly sliced fresh in season cantaloupe
  • 5 thinly sliced balls of buffalo mozzarella
  • 6 ounces of thinly sliced prosciutto ham
  • 1 cup of fresh basil
  • 1 clove of fresh garlic
  • juice of 1/2 fresh lemon
  • 1/4 cup of olive oil
  • 2 tablespoons of grated Parmesan cheese
  • 1 tablespoon of toasted pine nuts
  • Kosher salt and fresh cracked pepper to taste


  • Layer and fan out the cantaloupe and mozzarella on a white plate with slices of the prosciutto ham in the center.
  • Pesto: Add the fresh basil to a robot coupe or food processor with the toasted pine nuts and using the pulse button process until basil and pine nuts are cut up.
  • Next, add in garlic and lemon juice and pulse.
  • Slowly add in the olive oil while the robot coupe is on and until the pesto has emulsified.
  • Finish with Parmesan cheese, salt and pepper and continue to pulse.
  • Add small dollops of the pest all over the cantaloupe, mozzarella and prosciutto. Enjoy!


Calories: 301kcal | Carbohydrates: 10g | Protein: 7g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 280mg | Potassium: 388mg | Fiber: 1g | Sugar: 9g | Vitamin A: 4045IU | Vitamin C: 41.6mg | Calcium: 64mg | Iron: 0.7mg