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Tomato and Melon Caprese

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Servings: 1
Course: Appetizer, Lunch, Salad
Ingredients Method

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

Method
 

  1. Whisk dressing ingredients together until emulsified. Set aside.
  2. Cut melon in half and remove seeds. Use a melon baller to scoop the fruit or peel and chop into bite-sized pieces.
  3. To assemble, arrange melon, tomatoes, mozzarella, and prosciutto on a serving vessel. Drizzle dressing over salad and garnish with basil. Serve promptly.
  4. Enjoy!