Cantaloupe and Boncconcini Salad with Mint

Cantaloupe and Boncconcini Salad with Mint


Makes 2 servings

  • 1 small ripe cantaloupe, scooped into balls with a melon baller (about 1 1/2 cups)

  • 4 ounces bocconcini (small fresh-mozzarella balls), or fresh mozzarella cut into 1-inch cubes

  • 1 to 2 thin slices prosciutto, cut into strips

  • 1 1/2 teaspoons fresh lemon juice

  • Salt and pepper

  • 2 tablespoons torn mint leaves


  1. In a large bowl, combine cantaloupe, bocconcini, prosciutto, and lemon juice; season with salt and pepper.

  2. Toss with mint leaves, and serve immediately.

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