Recipes

Melon Prosciutto Salad

Sweet & Salty

The Italian’s new what they were doing when they served up melon, prosciutto and mozzarella for a lazy sun enriched afternoon with family and friends. Paired beautifully with a glass of Sauvignon Blanc Semillon to bring out those fresh citrus mineral notes we know and love.

Serves 6

Ingredients

  • 1 ripe rock melon, medium size
  • 12 slices prosciutto di Parma
  • 150gm baby rocket
  • 1 bunch fresh mint leaves
  • 150gm small Mozzarella balls
  • 3 tbsp. extra virgin olive oil
  • Aged balsamic vinegar, to taste
  • ½ tsp salt

Method

  • Cut the melon in half, scoop the seeds out with a spoon and discard. Cut in melon half in half again, creating four quarters. Cut each quarter into three slices, then using a small knife cut away the rind from each slice. Take your time with this as it can be a bit fiddley.
  • Wrap each melon wedge with a slice of prosciutto.
  • Place the baby rocket on a large platter, scattering evenly. Sprinkle over the mozzarella balls, then arrange the melon wedges on the bed of rocket. Finish with fresh mint leaves.
  • For the dressing drizzle extra virgin olive oil all over the salad, sprinkle of salt and a splash of aged balsamic vinegar to taste.