Canada's food guide
Cantaloupe and bocconcini cheese salad
This refreshing recipe makes for a beautiful side dish or appetizer. Serve on its own, in a pita or as a sandwich with romaine lettuce.
Prep time
20 min
Cook time
0 min
Servings
6
Ingredients
- 30 mL (2 tbsp) lime juice (about 1 lime)
- 20 mL (1 ½ tbsp) olive oil
- 2 mL (½ tsp) salt
- 1 mL (¼ tsp) black pepper
- 30 mL (2 tbsp) chopped fresh mint
- 1 cantaloupe, diced small
- 125 mL (½ cup) chopped bocconcini cheese
- 250 mL (1 cup) cherry tomatoes, halved
- 60 mL (¼ cup) thinly sliced red onion
- 60 mL (¼ cup) unsalted almonds, toasted and roughly chopped
- 60 mL (¼ cup) unsalted pumpkin seeds
Directions
- In a large bowl, whisk together lime juice, olive oil, salt, pepper, and mint.
- Add cantaloupe, bocconcini, tomatoes, and onion.
- Toss well and top with almonds and pumpkin seeds when ready to serve.
Learn about food safety.
Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study’s cookbook and Health Canada.
Tips
- Kids of all ages can help you with this recipe. They can measure out all ingredients, chop bocconcini cheese, and halve cherry tomatoes.
- Substitute almonds and pumpkin seeds for your favourite nuts and seeds.
- Replace fresh mint with 5 mL (1 tsp) dried mint.
- Fresh lower fat mozzarella has a similar texture and taste to bocconcini. Just dice into bite-sized pieces.
