| Cook Time | 10 minutes |
| Passive Time | 10 minutes |
| Servings |
servings
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Ingredients
- 1 Cantelope melon
- 1 Honeydew melon
- 1 3 oz Prosciutto
- 1 8 oz Mini mozzarella balls
- 5 fresh basil leaves, chopped
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Ingredients
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Instructions
- Slice melons in half. Using a melon baller, scoop the melon flesh out of each. If you do not have a melon baller, you can cut into bite-size pieces. Place in large mixing bowl.
- Add the mini mozzarella balls, olive oil, salt and pepper to the mixing bowl. Lightly toss and pour onto serving platter (or salad bowl).
- Chop fresh basil leaves and garnish over the salad. Lay out the Prosciutto slices on the platter. Serve immediately.