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
- Prep:10 mins
No cook - Serves 6
- Easy
Nutrition per serving
- kcal 174
- fat 9g
- saturates 2g
- carbs 10g
- sugars 10g
- fibre 3g
- protein 10g
- 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.