20 min
· Serves 6
· Updated March 16, 2026
South First location, 9AM–1PM. See market details →
1 medium cantaloupe, peeled and thinly sliced or cubed
6 slices prosciutto, thinly sliced
1 1/2 cups mini fresh mozzarella balls
1/3 cup cantaloupe microgreens
1/4 cup fresh basil leaves, finely sliced
1/4 cup fresh mint leaves, finely sliced
1/4 cup pistachios, roughly chopped
3 tablespoons extra virgin olive oil
2 tablespoons honey
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
Combine cantaloupe, prosciutto, mozzarella, cantaloupe microgreens, basil, mint, and pistachios in a large bowl.
Whisk together olive oil, honey, and red wine vinegar. Season with salt and pepper.
Pour dressing over the salad and toss gently to coat.
Taste and adjust seasoning. Serve immediately.
Crispy prosciutto with sweet cantaloupe, buttery avocado, creamy goat cheese, and candied pecans — cantaloupe microgreens added as a sweet garnish.
Three cups of sweet cantaloupe microgreens tossed with fresh strawberries, candied walnuts, and a blended strawberry-balsamic dressing.
