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.
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,
tear the prosciutto and mozzarella, then sprinkle the oil, vinegar, salt and pepper and the basil. It is really that simple.
Next time, I think I might go ahead and cut up the cantaloupe, so it is bite sized too.
CANTALOUPE PROSCIUTTO AND MOZZARELLA SALAD
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
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