Minted melon, tomato & prosciutto salad

Minted melon, tomato & prosciutto salad

  • 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

    Prosciutto

    proh-shoo-toe
    Prosciutto is sweet, delicate ham intended to be eaten raw. The word ‘prosciutto’ is the…

  • handful mint, leaves picked, shredded

    Mint

    mi-nt
    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • crusty bread, to serve

For the dressing

  • 1 ½ tbsp sherry or red wine vinegar
  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl
    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 tsp honey

    Honey

    huh-nee
    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…

  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. http://mizanticaret.com


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