Cherry Tomatoes with Cantaloupe, Mozzarella, and Mint

By The Internet Cooking Princess • August 16, 2011 • 1 Comments

⎙

Author Notes: This recipe is pretty indicative of how I've been cooking the past six months...which is not at all. Between working, caring for a sick dad, and planning a wedding {only 46 days!}, I can't seem to muster up the energy to hang out over the oven. Thank God for take-out - I mean - salads. There's a little bit of labor involved up front in this salad, if you can even call it that, but it's mindless and goes by quickly with a glass of white wine. Pair it with a roast chicken from Whole Foods, which totally doesn't count as take-out since it's from a grocery store, and you've got an oven-free, cook-free summer dinner. - The Internet Cooking Princess

Serves 2-4

12 ounces Cherry tomatoes, halved
8 ounces Ciliegine mozzarella, halved {Smaller-sized bocconcini would work too}
1/4 Cantaloupe, seeds discarded
2 teaspoons Freshly chopped mint
2-3 teaspoons Balsamic vinegar
Kosher salt
Fresh cracked pepper

Using a metal 1/2 teaspoon measuring spoon, scoop out 1/2 a cup's worth of pearls out of the cantaloupe. Lay the cantaloupe on a layered paper towel to try and absorb the juice from the cantaloupe. Gently place another paper towel on top if the cantaloupe is really juicy. You don't want it to take away from the vinegar and acidity of the tomatoes.
Add the cantaloupe, cherry tomatoes, and mozzarella to a small mixing bowl. Toss with the balsamic vinegar {ideally one that isn't too sweet}. Sprinkle with a a few pinches of kosher salt, toss again, and let the bowl rest for 30 minutes.
Once the salad is ready to be served, toss in the chopped mint and add any more salt to taste. Give each portion a few vigorous twists of fresh ground pepper and serve.