Minted melon, tomato & prosciutto salad

2 of 5-a-day fibre gluten free melon prosciutto salad summer tomato

N/A

Source

Ingredients

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

1½ tbsp sherry or red wine vinegar

3 tbsp olive oil

1 tsp honey

Method

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.