Cantaloupe and Bocconcini Salad with Mint Recipe-February 2024-www.zdask.com

　　In Italy, prosciutto and melon are combined in a traditional first course. Here, cool, silky bocconcini and torn mint leaves are added to make a refreshing salad—just the thing to begin a meal on a warm summer night.

Ingredients

Serves 4

　　1 ripe cantaloupe

　　8 ounces bocconcini (small fresh mozzarella balls), or fresh mozzarella cut into

　　1-inch cubes (about 2 cups)

　　2 to 3 thin slices ham or prosciutto, cut into strips

　　1 tablespoon fresh lemon juice

　　Coarse salt and fresh ground pepper

　　1/4 cup torn mint leaves

Step 1

Scoop the cantaloupe into 1-inch balls with a melon baller; you should have about 3 cups. In a large bowl, combine the cantaloupe balls, bocconcini, ham, and lemon juice; season with salt and pepper.

Step 2

Toss the salad with the mint, and serve immediately.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.