After a whirlwind weekend of dinners out and celebrating my bridal shower, on Sunday we wanted to do something a little more low key. So Greg and I decided to take my mom and Kate on a picnic in Central Park.
I wanted to make something that reflected the summertime weather, so I decided on a light, juicy, very, very delicious Cantaloupe Caprese Salad.
To make it for your own picnic, you’ll need:
8 ounce container mozzarella pearls
6 thin slices of prosciutto
1/4 cup basil leaves
1/4 cup mint leaves
3 tablespoons olive oil
2 tablespoons honey
Pinch of salt
Begin by using a melon baller to make melon balls. Place your balls into a large bowl.
Then drain the mozzarella balls and place them into the bowl too.
Tear the prosciutto slices with your fingers (this recipe is nothing if not easy!) and add that to the bowl as well.
Then chop your mint and basil into small pieces.
And, you guessed it, add them to the bowl!
In a separate dish (I used a measuring cup so it was easy to pour afterwards), mix the olive oil, honey and salt. Then drizzle the liquid into the bowl, giving everything a final stir when you’re done.
And that’s it!
Cantaloupe Caprese Salad at the ready, we headed into the park and laid out our picnic blanket and food.
I’d say it turned out well, don’t you think?
It tasted so deliciously summery that I kept it all to myself!
Just kidding! I promise I shared with everyone!
After the picnic, we explored my favorite area of the park, the Conservatory Garden.
It was such a relaxing day, and the perfect end to a fabulous weekend with family!