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Cantaloupe and Bocconcini Salad with Mint

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    Used in both sweet and savory dishes, mint has a mild scent and a peppery flavor. Look for leaves that are bright green with no signs of bruising.
    Everyday Food, July/August
    • Prep Time 15 minutes
    • Total Time 15 minutes
    • Yield Serves 4
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    Ingredients

    • 1 ripe cantaloupe, scooped into 1-inch balls with a melon baller (about 3 cups)
    • 8 ounces bocconcini (small fresh-mozzarella balls), or fresh mozzarella cut into 1-inch cubes (about 2 cups)
    • 2 to 3 thin slices ham or prosciutto, cut into strips
    • 1 tablespoon fresh lemon juice
    • Salt and pepper
    • 1/4 cup torn mint leaves

    Directions

    1. In a large bowl, combine cantaloupe, bocconcini or fresh mozzarella, ham or prosciutto, and lemon juice; season with salt and pepper.

    2. Toss with mint leaves, and serve immediately.

    Recipe Reviews

    Reviews (1)

    • jayne_ricciardi
      16 Jul, 2008

      I made this for a dinner party I threw last week. It was a big hit. People enjoyed all of the different flavors and textures. It was very pretty too.

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