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Melon, cucumber and Parma ham salad with basil vinaigrette
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25g pack basil, roughly chopped
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 small cantaloupe melon (about 900g)
83g pack 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.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in June 2018.