A crisp, simple summer salad staying true to the classic pairing of melon and cured ham. Fresh basil, extra-virgin olive oil, and a splash of lemon brighten the fruit without masking its fragrant aroma.
Ingredients
- 2 pieces ripe Charentais melon
- 8 slices thinly sliced prosciutto or dry-cured ham
- 12 leaves fresh basil leaves
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 2 pinches fleur de sel or flaky sea salt
- to taste freshly ground black pepper
Method
- Chill the melons in the refrigerator before prepping until thoroughly cold to the touch.
- Halve the melons, scoop out the seeds, and slice away the rind with a chef's knife, following the curve of the fruit.
- Cut the flesh into thin wedges or bite-sized pieces, reserving any juice that pools on the cutting board.
- Arrange the melon gently on a large platter or across shallow bowls, keeping the presentation light and airy.
- Gently tear the cured ham into ribbons and tuck them between the melon pieces to balance sweet and savory notes in every bite.
- Whisk the extra-virgin olive oil with the lemon juice, fleur de sel, and freshly ground pepper, then drizzle just enough to give the melon a glossy sheen.
- Scatter the fresh basil leaves over the top at the last minute, whole or torn by hand, to release their fresh aroma.
- Serve immediately while cold, when the melon is juicy, the ham is tender, and the basil is vibrant.
Nutrition
Per serving
- Energy
- 967.4 kcal
- Protein
- 74.11 g
- Carbohydrate
- 19.35 g
- Fat
- 67.58 g
- Fibre
- 2.2 g
- Calcium
- 69.11 mg
- Iron
- 3.62 mg
- Magnesium
- 129.85 mg
