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Italian Summer Salad

SERVES: 4 • TOTAL TIME: 15 MINUTES

Ingredients:

  • 2 ripe whole rockmelon

  • 24 slices prosciutto

  • 200g cherry bocconcini

  • 1 tbsp freshly squeezed lemon juice

  • Pinch of salt

  • Fresh basil leaves to garnish

Directions:

  1. Cut each rockmelon in half. Scoop out the seeds and discard. Use a melon baller to scoop out 6–8 balls of rockmelon from the centre of each half and set them aside in a separate bowl. Work from the centre outwards, ensuring you leave 1 centimetre border of rockmelon flesh around the outside edge.

  2. Drain bocconcini and add to bowl with rockmelon balls. Add lemon juice, season with salt and gently toss.

  3. Arrange rockmelon balls and bocconcini in the rockmelon halves. Roll slices of prosciutto and arrange in the rockmelon. Garnish with fresh basil leaves and serve immediately.

Download Recipe Here:


This recipe is featured in The BARN Magazine 2024:


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