Cantaloupe and Bocconcini Salad with Mint

The farmers market has been full of great fruits and vegetables, but besides last weekend I haven't been doing much cooking. With the hot summer settled in, I feel less and less like firing up my stove. Luckily, Mark Bittman just posted this amazing list of salads some of which I will be making immediately. I also remembered this salad from one of my favorite cookbooks, Everyday Food. It takes about two minutes and is light and refreshing. My cantaloupe was particularly juicy so I loved how that sweet flavor mixed with the tart lemon. The salty prosciutto added just enough savoriness to keep it interesting and the mint was a lovely fresh kick. I don't own a melon baller (yet) so I used a tablespoon measure. I think next time I will use a teaspoon to keep everything around the same size. If you can't find bocconcini, just use fresh mozzarella and cut it into bite sized pieces. This is a great simple salad for the summer.


Cantaloupe and Boncconcini Salad with Mint
(Adapted from Everyday Food: Great Food Fast)


Makes 2 servings

1 small ripe cantaloupe, scooped into balls with a melon baller (about 1 1/2 cups)
4 ounces bocconcini (small fresh-mozzarella balls), or fresh mozzarella cut into 1-inch cubes
1 to 2 thin slices prosciutto, cut into strips
1 1/2 teaspoons fresh lemon juice
Salt and pepper
2 tablespoons torn mint leaves

In a large bowl, combine cantaloupe, bocconcini, prosciutto, and lemon juice; season with salt and pepper.

Toss with mint leaves, and serve immediately.

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