Melon, tomato and cucumber salad with serrano ham

Melon, tomato and cucumber salad with serrano ham

Ready in 1h


1/2 charentais melon; or canteloupe
1/2 Cucumber
175 g vine ripened cherry tomatoes; halved
1 tbsp mint; finely shredded mint
12 thin slices Serrano ham
for the vinaigrette
2 tsp Red wine vinegar
0.5 tsp clear honey
1.5 tbsp Extra virgin olive oil

Original recipe makes 4 Servings



Cut the melon into four, scoop out and discard the seeds.

Slice the flesh away from the skin and cut into small pieces, about the same size as the halved cherry tomatoes. Peel the cucumber, deseed it and cut into half moons.

Put the melon, tomatoes and cucumber in a serving bowl with the shredded mint and toss together gently until the mint is well distributed.

Make the vinaigrette by whisking the vinegar, honey and oil together. Season and stir into the salad. Arrange the Serrano ham, on 4 plates and serve with the salad.

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