This has become a staple salad on my cookout menu this summer. I got this recipe from my sister and have made it 4 times since. It's easy, delicious and tiny brocconcini balls (small mozzarella) make the salad proportional and approachable.
Cantaloupe, Bocconcini, Prosciutto and Mint Salad
1. In a large bowl, combine 1 ripe cantaloupe, scooped into 1" balls with a melon baller (about 3 cups), 8 oz bocconcini (small fresh mozzarella balls) or fresh mozzarella cut into 1" cubes (about 2 cups), 2 to 3 thin slices ham or prosciutto, cut into strips, and 1 T fresh lemon juice; season with salt and pepper.
2. Toss with 1/4 cup torn mint leaves, and serve immediately.