Cantaloupe Prosciutto and Mozzarella Salad

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In the heart of  the wonderful summer heat and humidity, you are going to love this easy salad. It is sort of like a fruit and cheese tray, mixed up in salad form and let’s be honest, who wouldn’t love that.

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I am not even a huge cantaloupe fan but all the flavors in this salad were so wonderful together.

Plus: you just cut the cantaloupe,

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tear the prosciutto and mozzarella, then sprinkle the oil, vinegar, salt and pepper and the basil. It is really that simple.

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Next time, I think I might go ahead and cut up the cantaloupe, so it is bite sized too.

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serves 4 (first course) serves 2 (main course)


1/2  a cantaloupe, cut into large bite sized pieces

8 ounces of fresh mozzarella, torn into pieces

12, very thin slices, prosciutto

4 large basil leaves, “ribboned” (recipe called for mint)

2 tablespoons olive oil

2 teaspoons champagne vinegar

sea salt

freshly ground pepper

instructions and directions: 

divide cantaloupe, mozzarella and prosciutto amount plates. sprinkle with olive oil and vinegar, then with salt and pepper, to taste.

adapted from real simple


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