Melon, Mozzarella and Prosciutto Salad

, from Issue #87. November, 2019
Photography by Josh Griggs.
Melon, Mozzarella and Prosciutto Salad
Melon, Mozzarella and Prosciutto Salad

Serve this salad for a light dinner or lunch with crusty bread. It would also be perfect as part of the Christmas day meal. 


Serves: 4


1 small red onion, very thinly sliced
1 tablespoon white wine vinegar
1 rock melon, peeled, seeded, sliced into wedges
2 balls fresh mozzarella, well drained
100 grams snow peas, blanched, thinly sliced
100 grams sliced prosciutto
mini leaf or regular basil
2 tablespoons pine nuts, toasted, roughly chopped
¼ cup olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
¼ cup fresh basil
1 tablespoon pine nuts, toasted
1 teaspoon sea salt



Dressing: Place all the ingredients in a bowl and blitz with a stick blender or use a food processor and process until smooth.

Salad: Toss the onion and vinegar together in a small bowl and set aside for 10 minutes.

Arrange the melon on a serving platter. Rip the mozzarella into pieces and place over the top along with the drained red onion and snow peas. Drape over the prosciutto and drizzle with some of the dressing, serving the rest separately. Scatter over the basil and pine nuts.