Cantaloupe and Mozzarella Caprese Salad
Try this Cantaloupe and Mozzarella Caprese Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains honey
dairy free
- 1 1/2 tablespoons honey
- kosher salt and freshly ground black pepper to taste
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1 cantaloupe, halved and seeded
- 1 8- ounce container mozzarella balls (i used pearl size ball
- 8-10 slices prosciutto shredded into large pieces
- 1/4 cup basil leaves thinly sliced
- 1/4 cup mint leaves thinly sliced
- Carbohydrate 4.47378875180904 g
- Cholesterol 0 mg
- Fat 10.1762100205772 g
- Fiber 0.419545324178975 g
- Protein 0.266297968913639 g
- Saturated Fat 1.40956200284565 g
- Serving Size 1 1 Serving (25g)
- Sodium 3.05140625192454 mg
- Sugar 4.05424342763006 g
- Trans Fat 0.28285500056206 g
- Calories 108 calories
Use a melon baller to scoop balls from the cantaloupe halves and add to a large bowl. Add the mozzarella balls and the torn prosciutto. Sprinkle with the basil and mint leaves.In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper. Drizzle over the cantaloupe and toss to coat. Season with more salt and pepper and additional herbs to taste.
