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.
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.