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Fig and Cantaloupe Salad with Mozzarella and Prosciutto

Serves 6
Time 15 min
A scattering of sweet melon and plump figs creates a beautiful backdrop for savory Italian flavors — crispy prosciutto and fresh mozzarella (you can use buffalo mozzarella, bocconcini or burrata). Serve this salad as a first course or a light meal with grilled country-style bread, or as party fare alongside other Italian appetizers.
Special Diets:
Ingredients
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 ounces prosciutto
  • 1 cantaloupe, peeled and cut into thin wedges
  • 1 pint fresh figs, quartered
  • 1/2 pound buffalo mozzarella cheese, sliced
  • 1/4 teaspoon flaky sea salt
  • 1/4 teaspoon ground black pepper
  • 12 fresh basil leaves
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Method

Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. 

Add prosciutto, turning once, and cook until crisp and lightly browned, about 3 minutes per side. 

Transfer to a paper towel–lined plate and cool, then crumble.

Arrange cantaloupe on a large serving platter and scatter figs on top. 

Arrange cheese on fruit. 

Drizzle with remaining 1 tablespoon oil, and top with prosciutto, salt, pepper and basil.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil, divided
  • 3 ounces prosciutto
  • 1 cantaloupe, peeled and cut into thin wedges
  • 1 pint fresh figs, quartered
  • 1/2 pound buffalo mozzarella cheese, sliced
  • 1/4 teaspoon flaky sea salt
  • 1/4 teaspoon ground black pepper
  • 12 fresh basil leaves
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.