side view of Summer Melon Caprese Salad on a granite countertop

Summer Melon Caprese Salad

  • myWW Points:4 Smart Points per serving for all plans without dressing; using 1 tablespoon of dressing 6 Smart Points
  • Author: Amy Lawrence
  • Prep Time: 15 minutes
  • Cook Time: 2
  • Total Time: about 15 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Mixing/Toasting
  • Cuisine: American


This Summer Melon Caprese Salad is such a unique balance of sweet and savory – with the cantaloupe and Basil Port Wine Vinaigrette and the prosciutto, arugula and pine nuts. I’m so in love! Be sure to find a nice ripe cantaloupe for this one, it makes a big difference! Serve it in a pretty bowl or plate individually.



  • 2 oz. prosciutto, sliced
  • 1 ripe cantaloupe, washed and cut into bite sized pieces
  • 10 leaves of fresh basil
  • 4 tablespoons of pine nuts
  • 2 oz. mozzarella pearls – would also be great with burrata cheese
  • 2 cups spring mix
  • 2 cups arugula, or other greens if you don’t like arugula
  • 1/4 cup red onion, chopped
  • Basil Port Wine Vinaigrette


  1. Cut the cantaloupe into bite sized pieces. You can also use a melon baller. It looks definitely prettier but I feel like it wastes a lot of the cantaloupe so I usually just cut it into pieces.
  2. Slice the prosciutto into small strips. 
  3. Toast the pine nuts in the broiler for just a few minutes. Watch carefully so they don’t burn.
  4. Arrange the arugula, spring mix in a pretty bowl or individual plates/bowls.
  5. Arrange the cantaloupe on top of greens.
  6. Sprinkle with pine nuts, mozzarella pearls, basil and red onion.
  7. Drizzle with Port Wine Basil Vinaigrette.


If you serve the dressing on the side, the salad will last a few days in the refrigerator.