This Cantaloups and Prosciutto Salad recipe pairs the sweetness of cantaloupe melon with the saltiness of prosciutto, the creaminess of fresh mozzarella cheese, and the herbaceous flavors of mint and basil. It is a quick and easy summer salad that is perfect for barbecues, the 4th of July, picnics, or any other occasion.
Ingredients in Cantaloupe and Prosciutto Salad with Mozzarella
How to make Cantaloupe and Mozzarella Caprese
Step By Step Instructions
1: Using a melon baller, scoop out balls of the cantaloupe into a large mixing bowl, making as many as you can from both halves of the cantaloupe.
2: Add the fresh mozzarella balls to the bowl. Tear the slices of prosciutto into large pieces and add to the bowl, along with most of the basil and mint, retaining some for garnish.
3: Drizzle over the oil and vinegar and toss to combine everything. Season with salt and pepper, to taste.
4: Plate and top with reserved herbs.
Recipe Tips and Variations
Frequently Asked Questions
If you do not have a melon baller, you can just cut everything up into bite-sized chunks. It may not look as pretty, but it will still taste great.
You can also use honeydew melon, watermelon, peaches, papaya, or mango.
Salami, guanciale, salami, pancetta, capicola, and ham are all great substitutions for prosciutto.
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