Prosciutto and Cantaloupe Salad Recipe
Melon and prosciutto are the ideal balance of sweet and salty, and Danielle Walker, author of Against All Grain, tosses in mozzarella for a bit of silky richness.
Photo: Paul Sirisalee
Serves 4
Ingredients
2 cups (1-inch) cantaloupe melon balls
1 (8-ounce) tub pearl-size fresh mozzarella (or a ball cut into 1/2-inch pieces)
4 ounces thinly sliced prosciutto, cut into 1-inch-wide strips
1/4 cup chopped mint leaves
1/4 cup chopped basil leaves
1 Tbsp. extra-virgin olive oil
2 tsp. white balsamic vinegar
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
Directions
Total time: 20 minutes
In a large bowl, mix together all ingredients.
Ingredients
Directions
Total time: 20 minutes
In a large bowl, mix together all ingredients.