Ingredients
For the dressing:
- 1 1/2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
For the salad:
- 100-120 g thinly-sliced Prosciutto di Parma, trimmed of excess fat and coarsely chopped
- 600 g heirloom tomatoes (or beefsteak tomatoes), chopped into large chunks
- 1 small cantaloupe, 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 taste
To serve:
- crusty bread
Instructions
- 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!
Nutrition
Notes
- 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.