Colourful melon and mozzarella balls in a black salad bowl

Marinated melon and bocconcini

  • serves 4 as a starter
  • Easy

Bocconcini are mini mozzarella balls and they pair perfectly with sweet honeyed melon in this 80s-inspired salad


*This recipe is gluten-free according to industry standards



  • galia melon ½
  • charentais or cantaloupe melon ½
  • buffalo mozzarella bocconcini 250g tub (we used Garofalo), drained
  • oregano a few sprigs, leaves picked


  • white balsamic vinegar 2 tbsp
  • olive oil 2 tbsp
  • red chilli 1, finely chopped


  • Step 1

    Use a melon baller or teaspoon to scoop out balls of melon and put in a serving dish.

  • Step 2

    Whisk the balsamic and olive oil together, and stir in the chilli and some seasoning.

  • Step 3

    Add the bocconcini to the melon balls then spoon over the dressing. Leave at room temperature for 30 minutes to take the chill off. Scatter over the oregano leaves just before serving.

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Nutritional Information

  • Kcals 253
  • Fat 18.4g
  • Saturates 9.4g
  • Carbs 9.2g
  • Sugars 9.5g
  • Fibre 0.9g
  • Protein 12.3g
  • Salt 0.7g