Mozzarella and Cantaloupe Salad Recipe

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 cantaloupe salad

Prep Time 10

Total Time 10

Servings -6

Calories 396kcal

Ingredients

1 cantaloupe , halved and seeded
8 ounces mini mozzarella pearls
8-10 slices prosciutto , shredded into large pieces
¼ cup basil leaves , thinly sliced
¼ cup mint leaves , thinly sliced

For the dressing

3 tablespoons extra-virgin olive oil
1 ½ tablespoons honey
1 tablespoon white balsamic vinegar
Kosher salt and freshly ground black pepper , to taste

Instructions

Scoop the cantaloupe into balls. Use a melon baller to scoop balls from the cantaloupe halves and add to a large bowl.
Add the salad fixings. Add the mozzarella pearls and the torn prosciutto. Sprinkle with the basil and mint leaves.
Toss with the dressing. 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.

Notes

This salad is best assembled just before serving.

Nutrition