Simply Delicious Recipe: Bocconcini salad with prosciutto and Ontario Cantaloupe

Summer salad recipe: Bocconcini salad with prosciutto and Ontario cantaloupe

Susan Hay and nutritionist Rose Reisman have prepared a refreshing summer salad featuring bocconcini, prosciutto, and Ontario cantaloupe. To make this delightful dish, you'll need a cantaloupe melon, half a cucumber, four slices of Prosciutto de Parma, a ball of burrata, a teaspoon of raw honey, three tablespoons of olive oil, ten finely chopped mint leaves, salt, and pepper.

Begin by slicing the melon, being sure to discard the skin and seeds. Next, peel the cucumber and cut it into ribbons. In a small container, combine the mint, olive oil, and honey. Heat a frying pan and crisp up the prosciutto slices until the fat turns golden.

Arrange the melon and cucumber on a plate, and drizzle half of the dressing over the top. Finish with a handful of torn burrata and crumbled prosciutto. Drizzle the remaining dressing and a touch more olive oil over the salad, then season with salt and pepper to taste.

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