You can see I don't make perfect cantaloup balls. But, hey, I slice most of them in half anyway, to be of a consistent size with the bocconcini. One thing for sure, on a hot summer day, this salad quenches!
Bocconcini Salad (Cantaloup Variation)
1 cup cucumber, chopped
1/2 yellow pepper, chopped
1 cup cantaloup balls, most of them halved
1 cup bocconcini
1/2 recipe Olive Oil and Red Wine Vinegar Vinaigrette
1/8 cup fresh chives
Toss the vegetables, fruit and cheese with the Olive Oil and Red Wine Vinegar Vinaigrette. Plate, and snip the chives on top. Makes 2 meal-size salads.