Minted melon, tomato & prosciutto salad
Contains pork – recipe is for non-Muslims only
Quality produce makes this dish, Charentais melon, heirloom tomatoes and salty prosciutto marry beautifully. Ideal as a sharing platter starter for a summer dinner party
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Prep:10 mins
No cook - Serves 6
- Easy
Nutrition per serving
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kcal 174
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fat 9g
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saturates 2g
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carbs 10g
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sugars 10g
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fibre 3g
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protein 10g
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salt 1.3g
Ingredients
- about 500g different-coloured heirloom tomatoes, chopped into large chunks (smaller ones left whole or halved)
- 1 Charentais melon, segmented and cut into chunks roughly the same size as the tomatoes
- 12 slices prosciutto - the best you can afford
- handful mint, leaves picked, shredded
- crusty bread, to serve
- 1 ½ tbsp Sherry or red wine vinegar
- 3 tbsp olive oil
- 1 tsp honey
Tip
SwapReplace the prosciutto for a salty cheese, like feta, if you prefer.
Method
To make the dressing, whisk all the ingredients together in a bowl and set aside.
Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper. Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top. Drizzle with extra dressing, scatter with mint and serve straight away with crusty bread.
