- 1 cantaloupe
- 2 fresh mozzarella balls
- 20 fresh basil leaves
- 1 can dried tomatoes
- 5 tablespoons olive oil
- 2 tablespoons apple cider vinegar
Make small melon balls with the help of an ice cream scooper or spoon. Do not waste the melon juice, which we will use for the vinaigrette. Cut the mozzarella into cubes and set aside. Chop the basil and dried tomatoes. Add in a bowl with the oil, vinegar, melon juice and salt – mix well to create the vinaigrette. Assemble the skewers with Cantaloupe balls and mozzarella interspersed. Before serving pour the vinaigrette over the skewers.
source: Amapola, el Mundo en Unplato