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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
  • Serves 6
  • Easy
  • Calories 174
  • Carbohydrates 10
  • Saturated Fat 2
  • Sugar 10
  • Protein 10
  • Fat 9
  • Fibre 3
  • Salt 1.3

Nutrition per serving

  • Calories 174
  • Carbohydrates 10
  • Saturated Fat 2
  • Sugar 10
  • Protein 10
  • Fat 9
  • Fibre 3
  • Salt 1.3

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

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

Method

  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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