Cantaloupe and Bocconcini Salad with MintThis recipe looked oddly intriguing. I just skipped the ham / prosciutto and voilà it’s now vegetarian. I had never seen bocconcini before. Apparently, it’s an Italian soft cheese, but can be substituted for fresh mozzarella balls – found in the specialty cheese section in plastic containers filled with water and the cheese balls. Just make sure the container isn’t frozen. Overall, this was a great spring recipe that relies heavily on a really excellent melon – so make sure it’s a good one!

Diet – Leave out half of the mozzarella balls.

Vegan – I’m not sure that this recipe would taste very good with regular vegan cheese because of the texture. You could try Tofutti Mozzarella Soy cut into squares.

Ingredient List: canteloupe, bocconcini (substitute with mozzerella cheese balls or Tofutti Mozzerella Soy), lemon juice, salt, mint leaves.

Cook book: Everyday Food: Great Food Fastby Martha Stewart Living Magazine