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Cantaloupe Bocconcini Salad

A delightful mix of juicy cantaloupe and creamy bocconcini that creates a refreshing salad perfect for any gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Italian, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium cantaloupe, cubed
  • 1 cup bocconcini (mozzarella balls) If in water, drain and pat dry
  • 1/4 cup fresh basil leaves, roughly chopped
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Slice the cantaloupe in half, scoop out the seeds, and cut the flesh into bite-sized cubes.
  2. If your bocconcini balls are packed in water, gently drain and pat them dry with a clean paper towel.
Mixing
  1. In a large mixing bowl, combine the cantaloupe cubes, bocconcini, and roughly chopped basil. Gently toss to combine.
  2. Drizzle the olive oil and balsamic vinegar over the salad. Add salt and pepper to taste. Toss again gently.
Serving
  1. Serve immediately or allow it to rest for about 5-10 minutes to let the flavors mingle.

Notes

Enjoy fresh for the best flavor and texture. Cover leftovers tightly and store in the fridge for up to two days. Reheating is not recommended.