I will be the primary to confess, I hate when folks embody cantaloupe in a fruit salad as a result of it overpowers all the pieces else within the salad and makes each different fruit style like cantaloupe. However I desire cantaloupe by itself. I particularly love mixing it with contemporary mozzarella and nutty prosciutto.
At our spring brunch, we served these lovable cantaloupe salad bowls with contemporary basil from our outside herb backyard and somewhat drizzle of olive oil and white balsamic vinegar. When utilizing a melon baller to make our cantaloupe balls, we scoop out the rest of the cantaloupe shell and use it as a automobile to serve the salad.
Do not ask for waste!
Photograph by Dasha Crawford Images
Scrumptious and straightforward, two stuff you need with regards to social gathering meals! Do not waste the cantaloupe peel however reuse it to maintain your salad inside.
Course:
the salad
Recipe:
US
Key phrases:
Cantaloupe, fruit salad
serving: 4
-
1
Cantaloupe
Half and balled watermelon -
4
oz
Prosciutto
Lower into strips -
5
oz
Mini mozzarella balls -
8
Huge leaves of tulsi
julienned -
1
TBSP
olive oil -
1
teaspoon
White balsamic vinegar
-
On a slicing board, fastidiously reduce your cantaloupe in half and take away the seeds with a spoon. Utilizing a melon baller, scoop out as many balls as you’ll be able to with out slicing the holes within the cantaloupe. Place the balled watermelon in a bowl and end cleansing the within of the cantaloupe so you’ve got a clean bowl form.
-
In your bowl with the watermelon, add the mini mozzarella balls, prosciutto and basil leaves. Toss to distribute evenly.
-
Add your olive oil and white balsamic vinegar to the combination and toss gently to mix.
-
Place the salad between the cantaloupe halves and serve.
