Cantaloupe and Bocconcini Salad with Mint

Cantaloupe and Bocconcini Salad with Mint

a href="http://www.flickr.com/photos/dishingupdelights/3751500872/" title="Cantaloupe and Bocconcini Salad with Mint by esimpraim, on Flickr"img alt="Cantaloupe and Bocconcini Salad with Mint" height="333" src="http://farm3.static.flickr.com/2497/3751500872_70e026944e.jpg" width="500" //abr /br /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 a href="http://www.nytimes.com/2009/07/22/dining/22mlist.html"this amazing list of salads/a 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.br /br /br /Cantaloupe and Boncconcini Salad with Mintbr /(span style="font-style: italic;"Adapted from a href="http://www.amazon.com/gp/product/0307354164?ie=UTF8&tag=disupdel-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0307354164"Everyday Food: Great Food Fast/aimg alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=disupdel-20&l=as2&o=1&a=0307354164" width="1" //span)br /br /br /Makes 2 servingsbr /br /1 small ripe cantaloupe, scooped into balls with a melon baller (about 1 1/2 cups)br /4 ounces bocconcini (small fresh-mozzarella balls), or fresh mozzarella cut into 1-inch cubesbr /1 to 2 thin slices prosciutto, cut into stripsbr /1 1/2 teaspoons fresh lemon juicebr /Salt and pepperbr /2 tablespoons torn mint leavesbr /br /spanIn a large bowl, combine cantaloupe, bocconcini, prosciutto, and lemon juice; season with salt and pepper.br /br //spanspanToss with mint leaves, and serve immediately./spanbr /br /a href="http://sites.google.com/site/dudprintablerecipes/cantaloupe-and-bocconcini-salad-with-mint"span style="font-style: italic;"Print Recipe/span/a

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