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Heritage tomato salad with air dried ham, melon and mozzarella

Name: Heritage tomato salad with air dried ham, melon and mozzarella
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 450g mixed heritage-style tomatoes (red, yellow, green and striped); ½ ripe orange-fleshed melon, such as charentais or canteloupe; ½ cucumber, peeled, halved lengthways and thickly sliced; Small bunch fresh mint, shredded; 2 buffalo mozzarella balls, drained well, torn into small pieces; 12 thin slices air-dried Cumbrian ham, torn into strips (or use prosciutto or serrano ham); 30g rocket; For the dressing; 1 tbsp lemon juice; Pinch caster sugar; 3 tbsp extra-virgin olive oil

By: Debbie Major

Published: 31 Jul 15
Updated: 18 Mar 24

Heritage tomato salad with air dried ham, melon and mozzarella

Fresh melon and juicy tomatoes contrast perfectly with salty ham in Debbie Major’s summer salad recipe.

Cool down on a hot day with more heatwave recipes.

Easy
2015 July

Test kitchen approved

Serves 4
Hands-on time 15 min

Fresh melon and juicy tomatoes contrast perfectly with salty ham in Debbie Major’s summer salad recipe.

Cool down on a hot day with more heatwave recipes.

Gluten-free recipes

Nutrition: per serving

Calories: 346kcals
Fat: 25.3g (11.2g saturated)
Protein: 21.7g
Carbohydrates: 8g (7.7g sugars)
Fibre: 3g
Salt: 2.2g

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Ingredients

450g mixed heritage-style tomatoes (red, yellow, green and striped)
½ ripe orange-fleshed melon, such as charentais or canteloupe
½ cucumber, peeled, halved lengthways and thickly sliced
Small bunch fresh mint, shredded
2 buffalo mozzarella balls, drained well, torn into small pieces
12 thin slices air-dried Cumbrian ham, torn into strips (or use prosciutto or serrano ham)
30g rocket

For the dressing

1 tbsp lemon juice
Pinch caster sugar
3 tbsp extra-virgin olive oil

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Method

In a small bowl, whisk together the ingredients for the dressing with salt and pepper to taste.
Cut the tomatoes into wedges (or halves if small) and put in a mixing bowl. Cut the melon into 4 wedges, then scoop out the seeds with a spoon. Cut the flesh off the skin, then slice thinly. Add to the tomatoes with the cucumber, mint, 8 tsp of the dressing and a little more seasoning.
Spoon the tomato mixture onto a serving platter or individual plates and tuck in the mozzarella pieces and ham strips. Scatter over the rocket, drizzle with the rest of the dressing, then serve.