I will be the first one to admit, I hate when people include cantaloupe in a fruit salad because it overpowers everything in the salad and every other fruit starts tasting like cantaloupe. I do however like cantaloupe on its own. I especially love mixing it with fresh mozzarella and nutty prosciutto.
In our Spring Brunch, we served these adorable cantaloupe salad bowls with fresh basil from our outdoor herb garden and a little drizzle of olive oil and white balsamic vinegar. When using a melon baller to form our cantaloupe balls, we hulled out the remainder of the cantaloupe shell and used it as the vehicle to serve the salad in.
Waste not want not if you ask me!
Photos by Dasha Crawford Photography
Delicious and easy, two things you crave when it comes to party food! Don't waste the shell of the cantaloupe but repurpose it to hold your salad in.
- 1 Cantaloupe halved and melon balled
- 4 oz prosciutto sliced into strips
- 5 oz mini mozzarella balls
- 8 large leaves of Basil julienned
- 1 TBSP olive oil
- 1 tsp white balsamic vinegar
On a cuttng board, carefully cut your cantaloupe in half and remove the seeds with a spoon. Using a melon baller, scoop out as many balls of Cantaloupe you can get without cutting into the rind of the cantaloup. Place balled melon into a bowl and finish cleaning out the interior of the cantaloupe so you have a smooth bowl-like shape.
To your bowl with the melon, add you mini mozzarella balls, proscuitto, and basil leaves. Toss to distribute evenly.
Add your olive oil and white balsamic vinegar to the mix and toss gently to combine.
Place the salad into the cantaloupe halves and serve.