Minted melon, tomato & prosciutto salad

Quality produce makes this dish, Charentais melon, heirloom tomatoes and salty prosciutto marry beautifully. Ideal as a sharing platter starter for a summer dinner party.


  • 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
  • handful mint, leaves picked, shredded
  • crusty bread, to serve

For the dressing

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


  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.