In a recent segment on Toronto's CityLine, nutritionist and cookbook author Rose Reisman demonstrated a simple yet elegant summer salad featuring Ontario cantaloupe, bocconcini cheese, and prosciutto. The recipe, presented with host Susan Hay, highlights the seasonal availability of cantaloupe in Ontario, which typically peaks from July through September.
Reisman, known for her healthy cooking approach, suggests using fresh, high-quality ingredients: ripe Ontario cantaloupe, creamy bocconcini balls, and thinly sliced prosciutto. The salad is often dressed with a light vinaigrette, perhaps with balsamic or a hint of mint, to complement the sweet melon and salty prosciutto.
This dish is part of a series aimed at encouraging home cooks to incorporate local produce into their meals. Ontario cantaloupe is a good source of vitamins A and C, and when paired with protein-rich bocconcini and prosciutto, it makes a satisfying and nutritious summer meal.
For those looking to try it, the preparation is straightforward: cube the cantaloupe, tear the bocconcini, and arrange with prosciutto slices. Drizzle with dressing and serve chilled. The recipe is ideal for picnics, light lunches, or as a starter for a summer dinner party.
