Cantaloupe and Mozzarella Caprese Salad
Ingredients
The salad
-
1
whole
cantaloupe, halved and seeded
-
1
8-ounce container
mozzarella balls (pearl size preferred)
-
8-10
slices
prosciutto, shredded into large pieces
-
¼
cup
basil leaves, thinly sliced
-
¼
cup
mint leaves, thinly sliced
The dressing
-
3
tablespoons
extra-virgin olive oil
-
1½
tablespoons
honey
-
1
tablespoon
white balsamic vinegar
-
to taste
kosher salt
-
to taste
freshly ground black pepper
Instructions
- Use a melon baller to scoop balls from the cantaloupe halves and add them to a large bowl.
- Add the mozzarella balls and torn prosciutto to the bowl.
- Sprinkle the basil and mint leaves over the mixture.
- In a small bowl, whisk together the olive oil, honey, and white balsamic vinegar, seasoning with salt and pepper.
- Drizzle the dressing over the salad and toss to coat.
- Adjust seasoning with more salt, pepper, and herbs to taste.
Nutrition Facts (estimated)
Servings
4-6
Calories
396
Total fat
31g
Total carbohydrates
19g
Total protein
15g
Sodium
176mg
Cholesterol
34mg
You might also like