Cantaloupe Caprese

1. 1

   Scoop melon in tiny rounds, about the size of cherry tomatoes.

2. 2

   (I don't have a melon baller, but used a round teaspoon measuring spoon, which worked perfectly.)

3. 3

   Place melon, tomatoes and cheese in a bowl and coat with olive oil.

4. 4

   Toss and set aside until ready to serve (salad can be made a few hours ahead.)

5. 5

   Just before serving, tear basil leaves and toss into salad.

6. 6

   Sprinkle with sea salt and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.