Mint salad with melon and mozzarella

Mint salad with melon and mozzarella

A classic Italian combination—melon with Parma ham! Plus, it’s served with buffalo milk mozzarella and a hint of balsamic vinegar. Prepare this salad perfect for spring.


  • Honeydew melon – 0.5 piece
  • Cantaloupe melon – 0.5 piece
  • Olive oil – 2 tablespoons
  • White balsamic vinegar – 1 tablespoon
  • Parmesan ham – 100 g
  • Fresh mint – 1 handful
  • Buffalo mozzarella – 200 g
  • Salt – 1 pinch
  • Black pepper – 1 pinch
  • Balsamic vinegar – 3 teaspoons


Remove the seeds from the melons. Dice their flesh into cubes about 1.5 cm in size and transfer to a bowl. In a separate bowl, mix together the olive oil and white balsamic vinegar. Drizzle the melon pieces with this prepared dressing.

Slice the Parmesan ham into thin strips or pieces according to preference. Coarsely chop the mint leaves. rrange the mozzarella and pieces of Parmesan ham over the melon mixed with white balsamic vinegar. Sprinkle chopped mint over the top and season to taste with salt and black pepper. Chill the finished salad in the refrigerator for about 10-15 minutes.

Serve the salad on plates, and just before eating, drizzle with a little balsamic vinegar.

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