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Melon Salad

Mixed melon salad combines fresh watermelon, cantaloupe and honeydew loaded with arugula pesto marinated bocconcini, salty prosciutto, crispy homemade croutons and fresh cherry tomatoes.
Prep Time15 mins
Cook Time5 mins
Additional Time30 mins
Total Time50 mins
Course: Salads
Servings: 4
Author: the communal feast


  • 2 cups watermelon cubed (or rounded with melon baller)
  • 1 1/2 cups cantaloupe cubed (or rounded with melon baller)
  • 1 1/2 cups honeydew melon cubed (or rounded with melon baller)
  • 240 g bocconcini balls
  • 2 cups arugula loose
  • 1 cup fresh basil
  • 1 lemon juiced
  • 1/2 cup parmesan shredded
  • 1 TBS pinenuts
  • 2 garlic cloves minced
  • pepper to taste
  • olive oil

1/2 cups ciabatta bread, cut into cubes

  • 10 slices of prosciutto
  • 1 1/2 cups cherry tomatoes halved
  • optional: reduced balsamic


  • In a food processor: combine the arugula, basil, minced garlic, lemon juice, pinenuts and parmesan. Slowly add roughly 1/2 cup of olive oil, blending into a smooth consistency. Add more olive oil if needed. Season with pepper.
  • Add the bocconcini to a sealable container cover with a few TBS of the arugula pesto, and add more olive oil to ensure they are well covered. Shake or stir to cover entirely. Refrigerate for minimum 30 minutes.
  • Preheat the oven to 400 degrees F. Lightly grease a large baking sheet with cooking spray. Toss the cubed bread with 2 TBS of the arugula pesto on the baking tray using your hands to mix and cover. Spread out the croutons ensuring not to overlap. On the same tray load on the slices of prosciutto. Bake for 5 minutes or until the croutons appear golden.
  • To serve: divide the melon amongst bowls, add the tomatoes, bocconcini, and croutons and prosciutto. Season with fresh cracked pepper and reduced balsamic. Enjoy!