Herby Prosciutto and Melon Salad
Prosciutto and melon is a classic Italian combination that’s all about the ripest most seasonal cantaloupe paired with the most supple and buttery prosciutto. I’ve added my own twist with the crunch of cucumber and a flourish of fresh herbs and a touch of sweetness and bright acidity with honey and rice wine vinegar. This dish comes together quickly and is the perfect summer easy lunch side or starter.
Serves 4
INGREDIENTS
1 medium cantaloupe
3 oz prosciutto, thinly sliced
2 mini cucumbers
1 tbsp rice wine vinegar
1 tbsp honey
½ tsp chili flake
½ tsp flaky sea salt
½ cup mixed soft herbs such as basil, chives, mint, parsley
Extra virgin olive oil, for finishing
METHOD
Peel and seed cantaloupe and slice into wedges. Cut cucumber into bit size pieces. Arrange cantaloupe and cucumber on a serving platter, along with prosciutto. Drizzle with rice wine vinegar, honey, followed by chili flake and sea salt. Arrange herbs atop and finish with a glug of olive oil.
