It’s hot.

While I’m still absolutely refusing to turn my oven on right now, I still need to find creative things to eat without heating up the entire house. These Melon Caprese Skewers are a light and fun twist on a cypress.

Caprese salad is usually made with tomatoes, fresh mozzarella, and maybe some balsamic. Today though, I’m putting the salad on a skewer and using cantaloup instead of tomato. I know, sounds a little wacky, right? Well, I promise you that it’s a very very good combination.

Tomatoes are also a fruit. So why not use other fruits in a caprese? I’ve used strawberries before. So…

I decided to add in some prosciutto for an added savory and even salty note. Plus, the prosciutto pairs really well with the melon. That mix of sweet and salty is always a winner. The fresh basil and mozzarella cut through the otherwise rich flavors.

And the pesto drizzle? Well, you can’t go wrong with pesto.

I served my Melon Caprese Skewers with some Italian herbed chicken and it was a perfect light little meal for dinner that was quick and easy to pull together.

You could probably get away with making these skewers a little bit ahead of time, but you’ll want to keep them covered and in the fridge.

Step-by-Step Photos:

Nutritional Claims: Low Carb • Keto Friendly • Gluten Free • Wheat Free • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Fodmap Free