Ingredients
Equipment
Method
Preparation Steps
- Cut the cantaloupe and honeydew melons in half. Use a melon baller to scoop out the flesh, creating beautiful, round balls.
- In a large mixing bowl, combine the melon balls, ciliegine mozzarella, torn basil leaves, prosciutto slices, and halved cherry tomatoes. Gently toss to combine.
- In a small bowl, combine pineapple vinegar, olive oil, cracked pepper, and sea salt. Whisk until well combined.
- Drizzle the dressing over the salad and toss gently to coat all ingredients.
- Transfer the salad to the refrigerator and allow it to chill for at least 30 minutes before serving.
- Serve and enjoy fresh, garnished with additional basil leaves as desired.
Nutrition
Notes
For the best flavor, use perfectly ripe melons. Dress the salad right before serving to maintain freshness and crispness.
