Melon, cucumber and Parma ham salad with basil vinaigrette

Name: Melon, cucumber and Parma ham salad with basil vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 25 g basil, roughly chopped; 3 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 small cantaloupe melon (about 900g); 1 cucumber; 83 g Parma ham; 30 g pecorino, finely sliced

A delightfully summery salad, the fresh, juicy melon pairs perfectly with salty cured ham and is lifted with a basil vinaigrette.

4 out of 5 stars(5) Rate this recipe

Gluten free

Serves4
CourseLunch
Prepare15 mins
Cook-
Total time15 mins

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25g basil, roughly chopped
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 small cantaloupe melon (about 900g)
1 cucumber
83g Parma ham
30g pecorino, finely sliced

Whizz the basil, oil and vinegar in a small food processor; season and set aside. Halve the melon, scoop out the seeds and discard; slice into wedges then cut away the skin. Peel the cucumber, halve lengthways, scoop out the seeds with a teaspoon and discard, then cut into chunky pieces. Layer up the salad with the ham and cheese on a serving plate, splashing the vinaigrette in between.

Typical values per serving when made using specific products in recipe