1 ripe cantaloupe
2 cups bocconcini cheese (cocktail size works best, or cut into bit size pieces)
3 slices prosciutto, cut into thin strips
¼ cup fresh mint leaves, roughly torn
Juice of half a lemon, freshly squeezed
Coarse salt, to taste
Freshly cracked pepper, to taste
- Remove the seeds from the cantaloupe, then scoop the flesh into 1" balls with a melon baller (or cut into bite size pieces). You should have about three cups worth.
- In a large bowl, combine the melon balls, bocconcini cheese, cut prosciutto, and torn mint leafs.
- Add the fresh squeezed lemon juice, and long with salt and pepper to taste. Toss the salad, and serve immediately.