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Melon, prosciutto and bocconcini salad

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  • Egg free
  • Gluten free
  • High in dietary fibre
  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Wheat free
  • 1 serve veg or fruit

Experience a burst of summer flavours with a vibrant melon, prosciutto and bocconcini salad.

  • Serves6, as a side
  • Prep time20 minutes
Melon, prosciutto and bocconcini salad

Ingredients

  • 1/4 watermelon, peeled
  • 1/2 rockmelon, halved, seeded
  • 1/2 honeydew melon, halved, seeded
  • 12 prosciutto slices, torn
  • 220g baby bocconcini, drained
  • 1/3 cup mint leaves
  • 1/3 cup basil leaves
  • 60g pkt Coles Australian Baby Rocket

Honey-balsamic dressing

  • 2 tbs balsamic vinegar
  • 1 tbs honey
  • 1/4 cup (60ml) olive oil

Nutritional information

Per Serve: Energy: 1542kJ/369 Cals (18%), Protein: 19g (38%), Fat: 19g (27%), Sat Fat: 7g (29%), Carb: 29g (9%), Sugar: 27g (30%), Dietary Fibre: 4g (13%), Sodium: 988mg (49%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the honey-balsamic dressing, place the vinegar and honey in a screw-top jar and shake to combine. Add the oil. Season and shake until well combined.

  2. Step 2

    Use a melon baller to scoop balls from the watermelon, rockmelon and honeydew melon. Arrange combined melon balls, prosciutto, bocconcini, mint, basil and rocket on a large serving platter. Drizzle with the dressing and serve immediately.

Recipe tip

COOK. STORE. SAVE.
Use it up:
Whip up our Melon & Lime No-jitos with leftover melon. 

Plan ahead: Get organised by preparing the dressing and melon balls the night before. Store in separate sealed containers in the fridge until you’re ready to assemble the salad.

Melon, prosciutto and bocconcini salad

Melon, prosciutto and bocconcini salad
  • Serves6, as a side
  • Prep time20 minutes
Ingredients
  • 1/4 watermelon, peeled
  • 1/2 rockmelon, halved, seeded
  • 1/2 honeydew melon, halved, seeded
  • 12 prosciutto slices, torn
  • 220g baby bocconcini, drained
  • 1/3 cup mint leaves
  • 1/3 cup basil leaves
  • 60g pkt Coles Australian Baby Rocket

Honey-balsamic dressing

  • 2 tbs balsamic vinegar
  • 1 tbs honey
  • 1/4 cup (60ml) olive oil
    Description

    Experience a burst of summer flavours with a vibrant melon, prosciutto and bocconcini salad.

    Method
    1. Step 1

      To make the honey-balsamic dressing, place the vinegar and honey in a screw-top jar and shake to combine. Add the oil. Season and shake until well combined.

    2. Step 2

      Use a melon baller to scoop balls from the watermelon, rockmelon and honeydew melon. Arrange combined melon balls, prosciutto, bocconcini, mint, basil and rocket on a large serving platter. Drizzle with the dressing and serve immediately.