Cantaloupe and Bocconcini Salad with Mint
- ¼ cup torn mint leaves
- Salt and pepper
- 1 tablespoon fresh lemon juice
- 2 to 3 thin slices ham or prosciutto, cut into strips
- 1 ripe cantaloupe, scooped into 1-inch balls with a melon baller (about 3 cups)
1. In a large bowl, combine cantaloupe, bocconcini or fresh mozzarella, ham or prosciutto, and lemon juice; season with salt and pepper. 2. Toss with mint leaves, and serve immediately.