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  • Prep
    15 min
  • Total
    15 min
  • Servings

Marinated Bocconcini, Cantaloupe and Parma Ham Salad


To marinate the Bocconcini

  • 1 container (200 g) Saputo cocktail Bocconcini cheese 
  • ¾ cup (180 mL) extra-virgin olive oil
  • 2 tbsp (30 mL) white balsamic vinegar
  • 1 clove garlic, minced
  • Zest from half a lemon
  • Fresh basil and thyme leaves, chopped, to taste
  • Salt and pepper, to taste

For the salad

  • Marinated Bocconcini cheese
  • Arugula
  • Cantaloupe, sliced
  • Parma ham
  • Fresh basil and thyme leaves


To make the marinated Bocconcini cheese

  1. Combine the olive oil, white balsamic vinegar, garlic, lemon zest, basil, thyme, a pinch of salt and some pepper in a container you can close with a lid.
  2. Add the cocktail Bocconcini cheese and toss to coat with the marinade ingredients.
  3. Refrigerate for at least an hour or preferably overnight for the flavours to infuse.

To make the salad

  1. Spread a few handfuls of arugula on a large serving plate.
  2. Top with cantaloupe slices, Parma ham, and drained Bocconcini cheese.
  3. Drizzle some of the cheese marinade over the salad as dressing, then finish with fresh basil and thyme leaves. Serve immediately.