Cantaloupe, Prosciutto & Fresh Mozzarella Salad
I’ve been looking for a way to combine the ripe mellons with the salty taste of prosciutto without making it as an individual bite sized appetizer. When I searched theses ingredients I found this combination as a salad in several places.
Martha Stewart , Foodie Crush (where I found the beautiful inspiration for my plateing.) and theKitchn. They’re all very different but after a tweak or two this is the way I like it best. The combination of mint and basil with the sweetness of the fruit and honey make this super refreshing. These pretty ingredients make it the perfect salad to serve for company.
Cantaloupe Mozzarella Salad
1 cantaloupe, halved and seeded
1 8-ounce container pearl sized mozzarella balls
8-10 slices prosciutto, shredded into large pieces
¼ cup basil leaves, thinly sliced
¼ cup mint leaves, thinly sliced
3 tablespoons extra-virgin olive oil
1½ tablespoons honey
1 tablespoon white balsamic vinegar
Kosher salt and freshly ground black pepper to taste
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.