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.

View full recipe at SpringPad


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