Cantaloupe Bocconcini Salad
Ingredients
-
3
cups
cantaloupe balls or cubes
-
15
pieces
mini bocconicinis, cut in half
-
3
tbsp
chopped basil
-
1
tbsp
chopped mint
-
2
tbsp
extra-virgin olive oil
-
1
tbsp
white balsamic vinegar
-
generous pinch
salt
Instructions
- Combine all ingredients in a mixing bowl and toss gently.
- Serve immediately or refrigerate for a few hours to meld flavors.
- Avoid making ahead of time as the salad loses freshness quickly.
Nutrition Facts (estimated)
Servings
4
Calories
234
Total fat
17g
Total carbohydrates
11g
Total protein
9g
Sodium
223mg
Cholesterol
33mg
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