Cantaloupe Caprese Salad
This cantaloupe Prosciutto Caprese salad is the perfect spring and summer salad. Sweet melon mixed with fresh mozzarella, pistachio nuts, Prosciutto, fresh basil, and a drizzle of honey and olive oil.
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Ingredients
- 1 medium-sized cantaloupe cut in half and seeds scooped out
- 6 slices Prosciutto thinly sliced
- 1-1/2 cup mini fresh mozzarella balls
- 1/3 cup microgreens
- 1/4 cup fresh basil leaves finely sliced
- 1/4 cup fresh mint leaves finely sliced
- 1/4 cup chopped pistachios
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- Kosher salt
- Black pepper
Instructions
- Take the peel off the cantaloupe and either thinly slice (like in the photos) or bite-size cube the cantaloupe and add it to a large mixing bowl.
- Mix in the prosciutto, mozzarella balls, microgreens, basil leaves, mint leaves, and chopped pistachios. Toss to combine.
- In a small bowl whisk together olive oil, honey, and red wine vinegar. Taste and season with kosher salt and black pepper.
- Pour dressing over the salad and toss.
- Season with more kosher salt and black pepper if needed.
Nutrition
Serving: 1g | Calories: 372kcal | Carbohydrates: 13g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Cholesterol: 68mg | Sodium: 1235mg | Fiber: 1g | Sugar: 11g
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