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Under 30 Minutes

Cantaloupe and Bocconcini Salad with Mint

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.

  • Prep:
  • Total Time:
  • Servings: 4
Cantaloupe and Bocconcini Salad with Mint

Source: Everyday Food, July/August


  • 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


  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.


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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