Bocconcini Salad with Rock Melon and Prosciutto

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Floridia Bocconcini, Fiore di latte, Ovolini and Pearls are natural cheeses made from fresh pasteurized cow’s milk. Made from Mozzarella (pasta filata) are available in various sizes depending on your preference. White in colour, semi-soft, rindless and unripened they are packed in tubs filled with brine. These bite-sized cheeses have a refreshingly delicate and creamy aroma with an elastic texture and consistency. Best consumed fresh, Italians enjoy drizzling with Extra Virgin Olive, as a centrepiece in salads or sliced on a pizza.

Buttery, mild and sweet
Creamy and semi-soft (brined)
Shop product
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • Salt and pepper, to taste
  • 1 small red onion, thinly sliced
  • ½ small rock melon, peeled, seeded, and cut into 1cm thick wedges
  • 1 tablespoon extra virgin olive oil, extra
  • Finely grated rind and juice of 1 small lime
  • 2 baby gem lettuces
  • 1 cup picked watercress sprigs and leaves
  • ½ cup loosely packed large basil leaves
  • 200g tub FLORIDIA CHEESE Bocconcini, drained
  • 80g prosciutto slices
  1. Combine the extra virgin olive oil, vinegar and seasonings to make a dressing. Pour half over the onion and reserve the remainder.
  2. Combine the melon, extra oil and lime in a bowl and set aside.
  3. Arrange the lettuce leaves, watercress and basil leaves on a serving platter and drizzle with reserved white wine vinegar dressing. Top with melon slices, and then add the bocconcini to the remaining melon juices and toss to coat.
  4. Tuck the prosciutto slices into the salad and then lift the onion from its juices and scatter over. Top the salad with torn bocconcini, drizzle the salad with the melon bowl juices and serve.

Head office & Factory outlet:

Floridia Cheese Pty Ltd
327 Settlement Road 
Thomastown 3074 
Victoria, Australia

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+61 3 9464 2600
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