- 1 small cantaloupe
- 1 small honeydew melon
- 1 cup ciliegine mozzarella
- 1/4 cup fresh basil, rinsed and chopped
- 3 ounces prosciutto, sliced
- 1 cup cherry tomatoes, cut in half
- 1/4 cup Pineapple vinegar (or any vinegar) (dressing)
- 1/4 cup Olive oil (dressing)
- Fresh cracked pepper, to taste (dressing)
- Sea salt, to taste (dressing)
- Cut the melons and scoop the fleshy fruit into little balls using a melon baller.
- Add the melon balls to a large salad bowl with all the other salad ingredients and toss to combine.
- In a small bowl, whisk together the dressing ingredients. I make a very light dressing, but you can double the ingredients if you prefer more salad dressing.
- Pour the dressing over the salad and toss to combine.
- Keep chilled until ready to serve.
