Fresh Melon Mint Caprese Salad + Pomegranate – a bright, vibrant summer salad that is fresh and delicious!
Summer! It’s here! (I know technically summer isn’t “official” for another couple of weeks, but I don’t care). School it out and it is finally warm out = it’s summer in my book. And that means all the wonderful fruits and veggies are baaaaack and filling up all of our refrigerators ? I am in a cantaloupe phase… not sure why…. but I just keep picking the best ones and have slowly become addicted (I suppose there are worse things) so naturally, I decided to create a new recipe around my obsession. This Fresh Melon Mint Caprese Salad + Pomegranate is a modified classic caprese salad (which would normally have tomatoes, mozzarella and basil). Instead of the tomatoes – cantaloupe; instead of the basil – mint; instead of the mozzarella — okay I kept the mozzarella (but feel free to skip that part if you are non-dairy or Whole30). Then add some proscuitto (because cantaloupe and prosciutto are ah-mazing together) and some pomegranate (for the pop of extra flavor). It is amazing and wonderful and I hope you guys give it a try!
I don’t know about you guys, but grabbing this salad with a sparking water and a good book (right now I am reading You Are a Badass: How to Stop Doubting Your Greatness and Start Living an Awesome Life by Jen Sincero – so, so good) and just chill on our little oasis of a deck…. aaaahhh summer dreams.
Oh and guess who finished her very first Whole30! This girl! I am working on a post all about my Whole30 experience and will be adding a new Health/Wellness page to the site that I am SUPER excited about!! Stay tuned….
And if you are on a salad kick – also check out this Seared Scallop Salad + Grapefruit and Avocado!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!Print
A bright, vibrant summer salad that is fresh and delicious!
- 1 ripe cantaloupe
- 4 slices prosciutto, tightly rolled up and cut in half.
- 1/2 cup fresh mint leaves
- 1 cup small mozzarella balls
- 1 cup pomegranate seeds
- Cut open cantaloupe and remove seeds.
- Using small scoop, scoop out balls of cantaloupe and place in medium sized mixing bowl.
- In the same bowl, add mint leaves, mozzarella and pomegranate seeds.
- Toss gently.
- Serve in either a medium serving bowl or in the hallowed out cantaloupe halves.
- Garnish with prosciutto.
Keywords: melon salad