Cantaloupe Salad

5 Ingredients
5 min
Prep, plate and serve

Peel, de-seed, and cut cantaloupe into bite size pieces

Cut mozzarella into ¼″/.63 cm chunks and toss with cantaloupe.

Cut prosciutto slices into bite size pieces, toss with cantaloupe.

Top salad with basil and drizzle with balsamic glaze.

Yield: 5-6
Serving Size: 1 cup
1 cantaloupe
8 oz./225 g fresh mozzarella
4 slices prosciutto
6–8 leaves fresh basil, chopped using Chop ’N Prep Chef
2–3 tbsp. balsamic glaze