Cantaloups and Prosciutto Salad

This Cantaloups and Prosciutto Salad recipe pairs the sweetness of cantaloupe melon with the saltiness of prosciutto, the creaminess of fresh mozzarella cheese, and the herbaceous flavors of mint and basil. It is a quick and easy summer salad that is perfect for barbecues, the 4th of July, picnics, or any other occasion.

Ingredients:

• 1 cantaloupe, halved and seeded
• 8 ounce container fresh mini mozzarella balls
• 10 thin slices prosciutto
• 8 fresh basil leaves, thinly sliced
• 6 fresh mint leaves, thinly sliced
• 2 tablespoons olive oil or avocado oil (I use this brand)
• 2 tablespoons white balsamic (I use this brand)
• sea salt and black pepper, to taste