If you're looking for the quintessential summer salad, then look no further. This tasty mix combines refreshing melon and tomatoes, salty ham, sugared almonds and crisp croutons that ticks all the boxes for flavour and texture.
Melon, tomato and serrano ham salad
serves 4
half ripe cantelope
400g cherry tomatoes halved
2 fat salad onions sliced
15 mint leaves torn
25g basil, leaves torn
3 slices serrano or proscuitto ham torn into pieces
handful of parmesan shavings
50g carmelised almonds roughly chopped
croutons
two large handfuls cubed foccacia
3 tbsps extra virgin olive oil
salt and pepper
Vinaigrette
1 tbsp Dijon mustard
4 tbsps Moscatel or other good quality white wine vinegar
1 tbsp lemon juice
4 tbsps extra virgin olive oil
1 tbsp castor sugar
1 tsp sea salt and crush black pepper
1 tsp crushed garlic
Preheat the oven or air fryer to 190c. Place the croutons on a baking tray, toss with the oil and season with salt and pepper. Bake until golden, about 9 minutes. Remove and let cool.
Slice the rind off the cantaloupe, remove the seeds and cut into chunky pieces. Place in a large salad bowl or platter. Add the tomatoes, onions, mint, basil, serrano ham, parmesan and almonds.
In a glass jar, add all of the dressing ingredients. Shake well.
Just before serving, pour the dressing over and toss well.