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Charentais Melon Salad

It's that time of year when the market is filled with the sweet perfume of the Charentais melon.  A simple salad, using the finest ingredients, makes for the perfect cook's lunch on a hot summer day or a beautiful first course salad for that very special luncheon!

Charentais Melon Salad with San Daniele and Garden Basil
Serves 6

3 ripe melons
6 thin slices prosciutto di San Daniele
18 very pretty basil leaves
Sea salt and freshly ground black pepper

For the vinaigrette
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil.

In a small bowl, add the balsamic vinegar and olive oil.  Stir together to form a broken vinaigrette.

Cut the melon in half lengthwise, remove the seeds, and slice the melon into 1-inch-thick wedges.  Set aside.

Arrange the melon on the salad plate.  Drape a slice of prosciutto over and around them, leaving some of the melon peeking through.  Drizzle with olive oil balsamic vinaigrette.  Scatter the basil leaves on top, and grind a little black pepper over the salad.