Chilled Melon, Prosciutto Crudo and Pecorino Sardo Salad
Agostino Fraschetta
4
15 minutes
Italian
Lunch
Melon and prosciutto is one of the most familiar Italian summer antipasti, especially in the hottest part of the season. Adding thin shavings of Pecorino Sardo keeps the dish fully Italian while giving it a slightly richer finish that still feels appropriate for July. Summer Italian food sources also emphasise salads and fresh, no-fuss dishes during hot weather.
Ingredients
1 ripe melon
120g prosciutto crudo
80g Pecorino Sardo, shaved
2 tbsp extra virgin olive oil
fresh mint or basil, optional
black pepper
Directions
Peel the melon and remove the seeds.
Cut it into slices or bite-sized pieces.
Arrange the melon on a serving platter.
Add folds of prosciutto crudo between the melon pieces.
Scatter over the shaved Pecorino Sardo.
Drizzle lightly with extra virgin olive oil.
Add a little black pepper and a few mint or basil leaves if using.
Serve well chilled.
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