Go Back
Print
Cantaloup Mozzarella Prosciutto Salad

Cantaloupe Mozzarella and Prosciutto Salad

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. 

Course Salad
Cuisine American
Keyword cantaloupe, fruit salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 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

Instructions

  1. 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. 

  2. To your bowl with the melon, add you mini mozzarella balls, proscuitto, and basil leaves. Toss to distribute evenly. 

  3. Add your olive oil and white balsamic vinegar to the mix and toss gently to combine. 

  4. Place the salad into the cantaloupe halves and serve.