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Cantaloupe and Mozzarella Caprese Salad

Heidi Larsen, FoodieCrush
  • 10 minutes
  • Serves 4 to 6

INGREDIENTS

1

cantaloupe, halved and seeded

1 8 ounce container

mozzarella balls (I used pearl size balls)

8

slices prosciutto, shredded into large pieces

1/4 cup

basil leaves, thinly sliced

1/4 cup

mint leaves, thinly sliced

3 tbsp

extra-virgin olive oil

1 1/2 tbsp

honey

1 tbsp

white balsamic vinegar

Kosher salt and freshly ground black pepper