- 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 is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
- handful mint, leaves picked, shredded
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- crusty bread, to serve
For the dressing
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.
SwapReplace the prosciutto for a salty cheese, like feta, if you prefer.