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.
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.