Melon, Prosciutto and Bocconcini Salad Recipe

How to Make Melon, Prosciutto and Bocconcini Salad


  1. Using a melon baller, scoop 1 cup each of watermelon and rockmelon balls. Set aside in the fridge while you toast and cool your pine nuts.
  2. Heat a small pan over medium – low heat and add pine nuts to dry pan. Move around the pan to evenly distribute the pine nutes, so as not to overcrowd. Continue to stire them so they do not catch or burn in the pan. Once toasted to your liking, set aside to cool.
  3. Place the melon balls and bocconcini into a bowl and add the oil and vinegar. Season well, with salt and pepper, and stir to combine.
  4. Place a slice of prosciuitto in each base of 2 glasses.Top with half of the dressed melon and bocconcini. Add another slice of prosciutto and top with the remaining melon and bocconcini, along with any remaining dressing.
  5. Sprinkle over the toasted pine nuts and garnish with fresh basil leaves.

Tip:  If you don’t have a melon baller you can cut it into cubes, roughly the size of the bocconcini.

Optional: To make it a more substantial salad, place all of the ingredients onto a bed of dressed mixed salad leaves.