The Pioneer Woman Tasty Kitchen
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Summer Melon Salad: Cantaloupe, Bocconcini, Prosciutto, and Mint

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Prep:

Cook:

Level: Easy

System:

6

Description

Juicy cantaloupe, soft bocconcini cheese, salty prosciutto, and fresh mint make this a great quick salad on a hot summer day.

Ingredients

  • 1 whole Cantaloupe, Ripe
  • 2 cups Bocconcini Cheese, Cocktail Size (roughly 1" Diameter)
  • 3 slices Prosciutto, Cut Into Thin Strips
  • ¼ cups Fresh Mint Leaves, Loosly Packed, Torn Into Pieces By Hand
  • ½ whole Lemon, Juiced
  • 1 dash Coarse Salt, Or To Taste
  • 1 dash Fresh Cracked Black Pepper Or To Taste

Preparation

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 3 cups worth.

In a large bowl, combine the melon balls, bocconcini cheese, cut prosciutto, and torn mint leaves. Add the fresh squeezed lemon juice, along with salt and pepper to taste. Toss the salad and serve immediately.

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