Stracciatella Cheese & Cantaloupe Salad

This Cantaloupe Salad pairs sweet cantaloupe with deliciously creamy stracciatella cheese, honey and pistachios.

Course Salads

Cuisine Italian-Inspired

Keyword canteloupe

Prep Time 10

Total Time 10

Servings side salads (2 as a main)

Calories 365kcal

Cut the cantaloupe in half, scrape the seeds out of each half and discard them. Use a melon baller to scoop out small balls of cantaloupe until you have done this to both halves. Set aside the melon balls. (If you don't have a melon baller, chop the melon into 3/4-1 inch pieces).
To a low bowl, layer the stracciatella cheese, followed by the melon balls, the olive oil, salt and pepper, balsamic vinegar, chopped pistachios and finally drizzle the honey over the whole salad. Serve immediately.

You can find stracciatella cheese at specialty cheese shops or specialty Italian Markets.
If you can't find stracciatella cheese, you can make your own version. You will need 1x ball fresh mozzarella cheese (in its whey) and 1 cup heavy cream. Shred / tear the mozzarella with your hands and add into a small-medium mixing bowl. Once shredded, pour in the cream, making sure there's enough to cover the mozzarella cheese and add a pinch of salt. Mix together well and then place in the fridge for 30-60 minutes. Remove from the fridge, stir and then use immediately in the salad recipe.