Go Back
prosciutto melon antipasto salad
Print Recipe
5 from 3 votes

Prosciutto Melon Bocconcini Antipasto Salad

A beautiful, no-fuss way to serve the classic Italian culinary combo of melon & prosciutto! *Adapted from Gabby's Kitchen*
Prep Time10 mins
Course: Appetizer
Cuisine: Italian
Keyword: aperitivo, appetizer, arugula, balsamic glaze, basil, bocconcini, prosciutto, salads
Servings: 6 people
Author: House of Kerrs


  • Melon baller scoop
  • Large Serving Platter


  • 6 handfuls fresh arugula *1 handful per person, so add more if needed*
  • ½ cantaloupe ripened, scooped into balls or chopped into cubes
  • ½ honeydew melon ripened, scooped into balls or chop into cubes
  • 6 thin slices of prosciutto tear apart
  • 4 leaves fresh basil chopped
  • 8-10 small (*fresh mozzarella*) bocconcini balls or 6-8 bocconcini medallions *we use TreStelle*
  • Extra Virgin Olive Oil *2-3 tbsp - drizzle*
  • Coarse Salt + ground black pepper *to taste*


  • Add arugula to platter & top with melon balls/chunks, torn prosciutto & bocconcini - space out evenly.
  • Drizzle olive oil over the salad & sprinkle with salt + pepper. Garnish with the fresh, chopped basil. Drizzle balsamic glaze over top right before serving. Buon appetito!