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Cantaloupe Salad With Basil, Fresh Mozzarella & Onions

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The Kitchn
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salad gluten free nut free vegetarian memorial day lunch

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Ingredients

1 medium cantaloupe, cut into 1 inch cubes

10-20 leaves of basil, chiffonaded (reserve a few whole leaves for garnish)

10 green olives, sliced

1/4 red onion, thinly sliced

1 cup fresh mozzarella balls, sliced into quarters

olive oil

red wine vinegar

Juice from one lime

Salt and pepper to taste

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