This is such a beautiful salad. I always make more so there’s enough left for lunch the next day.
Melon, salty feta, ribbons of prosciutto and fresh green salad leaves drizzled with a light dressing.
1 cantaloupe melon
1/2 block of feta
4 slices prosciutto
Handful of lettuce leaves
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice
Large pinch of salt and cracked black pepper to season
Dice your melon, cube your feta and rip your prosciutto into smallish pieces.
Place your ingredients along with the salad leaves together in a large mixing bowl and set aside.
Mix up your dressing in a cup, give a little whisk with a fork and pour over your salad. Mix in with your hands to get it all fully coated.
Serve immediately with an ice cold glass of rosé.