Salad with Minted Melon, Tomatoes, and Prosciutto
Charentais melon, heirloom tomatoes, and salty prosciutto combine well in this recipe. Perfect for a sharing platter beginning during a summer dinner event.
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
For the dressing
- 1½ tbsp sherry or red wine vinegar
- 3 tbsp olive oil
- 1 tsp honey
Instructions
- To prepare the dressing, whisk together all of the ingredients in a bowl and set aside.
- Toss the tomatoes and melon in a bowl with the dressing, sea salt, and black pepper. Arrange the prosciutto on a dish and top with the tomatoes and melon. Drizzle with additional dressing, sprinkle with mint, and serve immediately with crusty bread.
