Ingredients
1 medium-sized Cantaloupe, very ripe, cut in half and seeded
1 pint cherry tomatoes
4 large leaves fresh basil
1.5 C bocconcini cheese (or small mozzarella balls)
1 T best quality olive oil
sea salt
Preparation
Scoop melon in tiny rounds, about the size of cherry tomatoes.
(I don’t have a melon baller, but used a round teaspoon measuring spoon, which worked perfectly.)
Place melon, tomatoes and cheese in a bowl and coat with olive oil.
Toss and set aside until ready to serve (salad can be made a few hours ahead.)
Just before serving, tear basil leaves and toss into salad.
Sprinkle with sea salt and serve
