Cantaloupe and Mozzarella Caprese Salad
A refreshing twist on classic caprese salad featuring cantaloupe, mozzarella, and prosciutto.
Equipment
- melon baller
- large bowl
- Small bowl
Ingredients
Fruits and Cheese
- 1 whole cantaloupe halved and seeded
- 8 ounces mozzarella balls pearl size
Meat
- 8-10 slices prosciutto shredded into large pieces
Herbs
- ¼ cup basil leaves thinly sliced
- ¼ cup mint leaves thinly sliced
Dressings
- 3 tablespoons extra-virgin olive oil
- 1.5 tablespoons honey
- 1 tablespoon white balsamic vinegar
- Kosher salt to taste
- freshly ground black pepper to taste
Instructions
Preparation
- 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.
Nutrition
Serving: 1servingCalories: 396kcalCarbohydrates: 19gProtein: 15gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 34mgSodium: 176mgPotassium: 429mgFiber: 2gSugar: 18gVitamin A: 4872IUVitamin C: 52mgCalcium: 252mgIron: 1mg
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