Tomato and Melon Caprese
Ingredients
- 2 ½ pounds cantaloupe
- 1 pint cherry tomatoes halved
- 8 ounces ciliegine mozzarella halved
- 6 slices prosciutto torn
- ¾ ounce Thai basil stemmed
Dressing
- 2 tablespoons sunflower oil
- 2 tablespoons honey
- 2 tablespoons lemon juice
- Pinch of sea salt
- ½ teaspoon fresh thyme leaves
Instructions
- Whisk dressing ingredients together until emulsified. Set aside.
- Cut melon in half and remove seeds. Use a melon baller to scoop the fruit or peel and chop into bite-sized pieces.
- To assemble, arrange melon, tomatoes, mozzarella, and prosciutto on a serving vessel. Drizzle dressing over salad and garnish with basil. Serve promptly.
- Enjoy!