Cantaloupe, Mozzarella and Prosciutto Salad

Cantaloupe, Mozzarella and Prosciutto Salad


  • 1 cantaloupe, halved and seeded
  • 3/4 pound bite-size fresh mozzarella balls
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 1/3 pound thinly sliced prosciutto
  • 1/4 cup fresh basil leaves, torn


With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add mozzarella, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.


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