Sweet balls of fresh, juicy cantaloupe sub for tomatoes and pair nicely with salty shaved prosciutto in this simple twist on the classic and refreshing caprese salad.
Course Salad
Cuisine Mediterranean
Keyword caprese salad
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4-6
Calories 396kcal
Ingredients
1cantaloupe, halved and seeded
1 8-ouncecontainer mozzarella balls, (I used pearl size balls)
8-10slicesprosciutto, shredded into large pieces
¼cupbasil leaves, thinly sliced
¼cupmint leaves, thinly sliced
3tablespoonsextra-virgin olive oil
1 ½tablespoonshoney
1tablespoonwhite balsamic vinegar
Kosher salt and freshly ground black pepper to taste
Instructions
Use a melon baller to scoop balls from the cantaloupe halves and add to a large bowl. Add the mozzarella balls and the torn prosciutto. Sprinkle with the basil and mint leaves.
In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper. Drizzle over the cantaloupe and toss to coat. Season with more salt and pepper and additional herbs to taste.