Cantaloupe and Bocconcini Salad with Mint

I love it so that Joelen of Joelen’s Culinary Adventures has tied in blogging events to her real-life culinary meetups in Chicago. Since I can’t be in Chicago to attend her events in person, this is the next best thing. So here’s my humble offering to the “Fruit Bouquets” event, which asks us to make a sweet or savory recipe recipe featuring fruit.

Cantaloupe and Bocconcini Salad with Mint

I made this salad last week when we grilled out, and now I see the novelty of pairing melon with salt and/or pepper. This salad is a nice balance of cool and sweet (melon), creamy (mozzarella), fresh (mint) and salty (prosciutto). In place of the prosciutto, I used some local schinken, but I’m sure it would be delicious either way. Other than that, I left the original recipe intact.

Cantaloupe and Bocconcini Salad with Mint
recipe from Everyday Food magazine

1 cantaloupe, scooped into 1-inch balls (about 3 cups)
8 ounces bocconcini
2 to 3 thin slices ham or prosciutto
1 tablespoon fresh lemon juice
Salt and pepper
1/4 cup torn mint leaves

In a large bowl, combine 1 ripe cantaloupe, scooped into 1-inch balls with a melon baller (about 3 cups), 8 ounces bocconcini (small fresh-mozzarella balls) or fresh mozzarella cut into 1-inch cubes (about 2 cups), 2 to 3 thin slices ham or prosciutto, cut into strips, and 1 tablespoon fresh lemon juice; season with salt and pepper. Toss with 1/4 cup torn mint leaves, and serve immediately.

3 thoughts on “Cantaloupe and Bocconcini Salad with Mint

  1. Wow – this looks wonderful! I’ve heard of cantelope with proscuitto but using bocconcini looks even better! Thanks so much for submitting this to the blogging event – it’s a great addition to the round up, which will be posted tomorrow :) Hope your holiday weekend went well!

  2. Pingback: Snackgrab » Blog Archive » Bloggers who brunch

  3. Pingback: A Pretty Mess » Blog Archive » Fruits of Summer: Cantaloupe

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