Alright, getting back in to the swing of things around here with a super quick and easy salad. It’s delicious too. What isn’t delicious about juicy balls of fresh melon, soft mild cheese, salty cured meat, and brisk mint. I mean honestly, I could probably eat this daily for a month before I was sick of it.
Anna was as much a fan of this as I was. Oliver, not so much today. I think he’s just in a mood though, because he was more than happy to run up and eat everything individually while I was throwing it together. Bo was freaked out at the thought of cheese and melon together, but he’s just a lost cause food wise, and that’s why I made it for the kids and I while he’s at work.
Get everything out that you need: cantaloupe, proscuitto, fresh mint leafs, bocconcici cheese, a lemon to squeeze, coarse salt (I’m partial to fleur de sel), and fresh cracked pepper.
Scoop the seeds out of the melon.
Grab your trusty melon baller if you’ve got one. If not, no biggie, just cut the melon into bite size pieces.
A melon baller is a great little $5 investment though. It makes quick work of this, and there is nothing better on a hot summer day that a bowl full of mixed melon balls you can just pop in your mouth. Note to self: it’s rally time to re-do my nail polish. Yikes.
Toss in the bocconcini (I used up what I had left in the cheery sized, then cut them in half. I prefer cocktail size though, which are the smaller balls here).
Add your prosciutto. This is three slices of proscuitto, thinly sliced.
Then a bunch of fresh mint torn into little pieces.
I mean, it’s already looking good.
Now we’ve just got to give it a simple little dressing. Squeeze in the juice of half a lemon, and top with some course salt and freshly ground pepper, to your taste.
That’s it! Just through it in a bowl and enjoy right away.
Here’s your printable:
Summer Salad with Cantaloupe, Bocconcini, Prosciutto and Mint
- 1 ripe cantaloupe
- 2 cups bocconcini cheese (cocktail size works best, or cut into bit size pieces)
- 3 slices prosciutto, cut into thin strips
- ¼ cup fresh mint leaves, roughly torn
- Juice of half a lemon, freshly squeezed
- Coarse salt, to taste (like fleur de sel, or fresh cracked sea salt)
- Freshly cracked pepper, to taste
- Remove the seeds from the cantaloupe, then scoop the flesh into 1" balls with a melon baller (or cut into bite size pieces). You should have about three cups worth.
- In a large bowl, combine the melon balls, bocconcini cheese, cut prosciutto, and torn mint leafs. Add the fresh squeezed lemon juice, and long with salt and pepper to taste. Toss the salad, and serve immediately.
Let me know below!