Melon, basil and feta salad recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 227 calories / serving
Add this recipe to your binder.

With its sweet flavour and slight crunch, piel de sapo melon pairs perfectly with smoked meats and creamy cheese. This simple, elegant dish takes just 20 minutes to make and works well as a summery starter or side.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the prosciutto on a large baking tray lined with nonstick baking paper. Top with another layer of nonstick baking paper, and then another tray to prevent the prosciutto from curling up in the oven. Bake for 10 minutes, or until the prosciutto is crisp and golden. Break into bite-size pieces.
  2. Meanwhile, prepare the dressing. Put the olive oil, cider vinegar, lemon zest and juice, and honey in a small bowl; whisk to combine.
  3. Arrange the melon on a serving platter.
  4. Scatter over the basil, feta and prosciutto. Season with a few grinds of freshly cracked black pepper, then drizzle over a little dressing. Serve with the remainder on the side for everyone to help themselves.

See more Summer salad recipes

  • Ingredients

  • 1 x 84g pack prosciutto
  • 1/2 Spanish melon (piel de sapo), seeds removed, cut into small wedges
  • 15g basil, leaves picked
  • 150g (5oz) fresh feta, crumbled
  • For the dressing

  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 lemon, zested and juiced
  • 1 tsp honey
  • Energy 940kj 227kcal 11%
  • Fat 16g 22%
  • Saturates 7g 35%
  • Sugars 8g 9%
  • Salt 2g 34%

of the reference intake
Carbohydrate 9.1g Protein 12.5g Fibre 1g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.