Melon and Prosciutto Salad

My Urban Garden is something I enjoy growing. Using what I grow, playing with the tastes and textures takes my culinary journey to a new level. Edible flowers allow me to dress food with beauty as well as subtle flavours. I am a huge advocate for growing my own food and including edible flowers is something I strongly encourage.

This Melon and Prosciutto Salad is beautiful, and packed full of delicious herbs and greens. This taste combines citrus and spice, sweet and salty. I had a lot of fun putting it together. Feel free to add your own spin on it. In fact, I encourage it.

Melon and Prosciutto Salad

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Serves: 2 Prep Time: 10 Minutes

Ingredients

1. 2 cups of roughly torn leafy lettuce greens of your choice 
2. 1/2 english cucumber sliced thin lengthwise
3. 1/4 cup of cantaloupe sliced thin lengthwise
4. 3 slices of thin prosciutto 
5. 1 Thai chilli sliced thin with seeds removed
6. 6-8 basil leaves (half are to be minced and used with the cheese )
7. 6 mint leaves
8. 1/4 tsp fresh lemon thyme leaves
9. assorted Begonias 
10. 1/4 cup of Burrata 
11. 1 tbsp honey balsamic vinegar
12. 1 tbsp olive oil 
13. Maldon salt
14. cracked pepper 

Instructions

Dressing: 

1. Mix the Honey Balsamic, Olive Oil, Thai Chilli, Lemon Thyme, and a pinch of salt and pepper 

Cheese:

1. Mix the Burrata with basil pieces and some cracked pepper

Salad:

1. Build the salad using the remaining ingredients. 
2. Lettuce on the bottom…and build up leaving prosciutto for top. 
3. Add the cheese off to the side to dip the salad in as you wish.
4. Drizzle the dressing over top. 
5. Sprinkle with a bit of finishing Maldon salt and a few grinds of cracked pepper.
6. Serve.