Cantaloupe and Mozzarella Caprese Salad
Ingredients
Salad
- 1 Certified SC Grown cantaloupe, halved and seeded
- 1 (8 ounce) container mozzarella balls, preferably pearl sized
- 8 to 10 slices prosciutto, torn into large pieces
- ¼ cup thinly sliced fresh basil
- ¼ cup thinly sliced fresh mint
Dressing
- 3 tablespoons extra virgin olive oil
- 1½ tablespoons Certified SC honey
- 1 tablespoon white balsamic vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Use a melon baller to scoop the cantaloupe into balls and place them in a large serving bowl.
- Add the mozzarella and prosciutto.
- Sprinkle with the basil and mint.
- Whisk together the olive oil, honey, and white balsamic vinegar in a small bowl.
- Season with salt and black pepper.
- Drizzle the dressing over the salad and toss gently to coat.
- Taste and add additional salt, pepper, or fresh herbs as desired.
Notes
- Serves 4 to 6 as a side salad.
- For the best texture, assemble shortly before serving.
