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U.S. Highbush Blueberry Council

Blueberry Cantaloupe Caprese Salad
Cantaloupe Blueberry Caprese - FOR WEBSITE

Blueberry Cantaloupe Caprese Salad

Step-up your summer picnic with this Blueberry Cantaloupe Caprese Salad. Packed with fresh seasonal ingredients like blueberries and cantaloupe, this salad is sure to be a hit. It’s easy to assemble with mozzarella and prosciutto and even easier to enjoy!

Made in partnership with California Cantaloupes.

Ingredients

Ingredients

  • 1 cantaloupe, peeled and seeded
  • 1 cup blueberries
  • 18-ounce container pearl size mozzarella balls, drained
  • 8 – 10 slices Prosciutto di Parma, torn into large pieces
  • 1/4 cup fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

Instructions

  1. Cut cantaloupe into ½ inch slices and arrange on a large platter.
  2. Add the blueberries, mozzarella balls, and the torn prosciutto to the platter.
  3. Sprinkle with basil, salt, and pepper.

Notes

Nutrition analysis is based on eight slices of Prosciutto di Parma.