Ingredients

  • 1 cantaloupe, halved and seeded*
  • 1 8-ounce container pearl-size mozzarella balls
  • 8-10 slices prosciutto, shredded into large pieces
  • ¼ cup basil leaves, thinly sliced*
  • ¼ cup mint leaves, thinly sliced*
  • 3 tablespoons extra-virgin olive oil
  • 1½ tablespoons honey*
  • 1 tablespoon white balsamic vinegar
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Use a melon baller to scoop balls from the cantaloupe halves and add to a large bowl. Add the mozzarella balls and the torn prosciutto. Sprinkle with the basil and mint leaves.
  2. In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper. Drizzle over the cantaloupe and toss to coat. Season with more salt and pepper and additional herbs to taste

Ag Fact: The melon that’s most widely recognized as cantaloupe in the U.S. is actually a “reticulated muskmelon.”

*is a Certified SC ingredient