Cantaloupe and Bocconcini 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

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

Toss with mint leaves, and serve immediately.
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