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


  • 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



Replace the prosciutto for a salty cheese, like feta, if you prefer.


  1. To make the dressing, whisk all the ingredients together in a bowl and set aside.

  2. 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.

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