Tomato-Melon Salad with Crispy Prosciutto & Mint
A summery, 6-ingredient tomato-melon salad with cantaloupe, tomato, crispy prosciutto, heirloom tomatoes and mint tossed in a light vinaigrette. A refreshing and delicious side dish.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Calories 202 kcal
For the dressing:
red wine vinegar
extra-virgin olive oil
For the salad:
thinly-sliced Prosciutto di Parma,
trimmed of excess fat and coarsely chopped
heirloom tomatoes (or beefsteak tomatoes),
chopped into large chunks
segmented and cut into chunks roughly the same size as the tomatoes (ca. 700 g melon)
handful fresh mint leaves,
chopped (ca. 2 tbsp)
sea salt and freshly ground black pepper,
To make the dressing, whisk all the ingredients together in a bowl and set aside.
Meanwhile, sauté the prosciutto in a non-stick skillet over medium-high heat until it begins to crisp at edges, about 5-7 minutes. Remove from the heat and set aside.
Add the tomatoes, melon, prosciutto and mint together in the bowl with the dressing. Toss and serve immediately with some crusty bread. Enjoy!
- For those who like things a little sweeter, 1 teaspoon of honey can also be added to the dressing.
- For this recipe, the prosciutto is only meant to enhance the taste of the melon and tomato, so I only used ca. 100 g (after trimming excess fat). Of course you can use more if you prefer.
- I recommend purchasing prosciutto freshly sliced from your butcher, as this tastes better than prepackaged sliced prosciutto.