Cantaloupe & bocconcini salad

Cantaloupe & bocconcini salad

Directions: 10 minutes
Servings: 4
Allergens: Milk,
Express No-cook Vegetarian

Ingredients

  • 6 cocktail bocconcini (60 g), cut into pieces
  • 1 ripe cantaloupe
  • 15 ml (1 tbsp.) fresh basil, minced
  • 15 ml (1 tbsp.) olive oil
  • Salt to taste

Directions

  1. Cut the cantaloupe in half and remove the seeds.
  2. Cut into slices, then chunks, removing the peel as you cut. Or better yet, use a melon baller to make little balls.
  3. Mix all the ingredients together.
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