Melon Caprese Skewers

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I brought a few things home from our Europe trip a few years ago (and again this past week)… a few extra lbs, some shoes, and a major love for Melon Caprese Skewers!

Melon Caprese Skewers from (@whatsgabycookin)

There are a few constants while in any country in Europe during the summer months – I always have an Aperol Sprtiz before dinner. We get pizza and gelato at least twice a day. And a melon and prosciutto appetizer always appears at dinner. It’s the perfect combo of salty and sweet and I’ve been making these Melon Caprese Skewers on repeat since coming home.

Seeing as how summer is upon us, and it’s all about entertaining, I turned our favorite appetizer into a bite sized snack that you can make, bring, serve, devour all summer long. 3 kinds of melon, honeydew, cantaloupe and watermelon skewered with fresh mozzarella and salty prosciutto and then drizzled with basil vinaigrette. What more could you ask for? These Melon Caprese Skewers are beyond simple!

Melon Caprese Skewers from (@whatsgabycookin)

Use a melon scooper or a small ice cream scoop to form the melon balls and then you’re ready to go! Or skip the skewers and just make a really killer melon ball and mozzarella salad with a drizzle of the vinaigrette!

Melon Caprese Skewers from (@whatsgabycookin)

Melon Caprese Skewers

5 from 2 votes
These Italian inspired Melon Caprese Skewers are the perfect summer snack!
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Appetizer
Cuisine Mediterranean
Servings 10 people


  • 1/2 cup Basil Vinaigrette (recipe below)
  • 1 small cantaloupe scooped into balls
  • 1 small honeydew scooped into balls
  • 1 small seedless watermelon scooped into balls
  • 20 fresh water-packed mozzarella balls drained
  • 10 thin slices prosciutto cut in half lengthwise, gathered into ruffle
  • Small wooden skewers about 4-6 inches long
  • Maldon sea salt
  • Freshly cracked black pepper

For the basil vinaigrette

  • 1 shallot roughly chopped
  • 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt


  • Thread an assortment of the ingredients on the skewer – melon ball, basil leaf, mozzarella ball, ruffled prosciutto etc.
  • Arrange skewers on platter. Drizzle with basil vinaigrette and sprinkle with maldon sea salt and freshly cracked black pepper.


Feel free to swap out to another one of my vinaigrette recipes. Also, the dressing will keep for a week in the fridge, so you’ll want to use it on everything!

Nutrition Information

Calories: 395kcal | Carbohydrates: 51g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 345mg | Potassium: 928mg | Fiber: 3g | Sugar: 43g | Vitamin A: 4791IU | Vitamin C: 67mg | Calcium: 65mg | Iron: 2mg

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. This sounds yummy! I would like to make this for a progressive dinner. It sounds like something I can make ahead and keep fresh for an hour or two before it is our turn. Any suggestions? Thank you for the great idea! -Lori

  2. I’d like to serve these as an appetizer at an upcoming wedding. Do you think that the melons could be scooped ahead of time and possibly frozen to reduce the amount of prep time the day of? Thanks!

    1. They could certainly be scooped ahead of time but freezing them won’t work. Melon is funny like that!

  3. 5 stars
    I served this with Korean BBQ and potato salad. It was an absolute hit and everyone asked for the recipe. I plan on making it on a regular basis in the summer time, even my kids loved it!

  4. I found this recipe on the blog created by the EnglishRoom and it looked delicious. The recipe says it serves ten and I was wondering how many skewers this allowed per person. Thank you.

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