Cantaloupe Blueberry Caprese Salad
Ingredients
- 1 cantaloupe, peeled and seeded
- 1 cup fresh blueberries
- 18 ounce container pearl size mozzarella balls, drained
- 8 – 10 slices prosciutto, torn into large pieces
- 1/4 cup fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
Cut cantaloupe into 1/2 inch slices and arrange on a large platter. Add the blueberries, mozzarella balls and the torn prosciutto to platter. Sprinkle with the basil. Salt and pepper to taste.
Enjoy!
Click here to find nutritional information for this recipe. Nutrition analysis is based on eight slices of Prosciutto di Parma.
