Melon-Tomato Salad with Prosciutto and Mozzarella
Pane-Bistecca
My daughter invited us for dinner on August 1 (Swiss National Day) and dished up this melon-tomato salad with prosciutto and mozzarella as an appetizer! A wonderfully refreshing salad, which can be called Carpaccio, that can actually also be a perfect meal. Summer on the plate! This is her recipe.
Summer on a plate!
Summer on a plate!
Ingredients
1 Ox Heart Tomato
½ Honey Melon
400 g Mozzarella
150 g raw Ham
Cress
2 tsp Olive Oil
2 tsp Balsamic Vinegar
Salt and Pepper
some Honey
For the Salad
Dressing
Instructions
1
Step 1
Slice the ox heart tomato, melon, and mozzarella very thinly. Arrange them nicely on a platter.
2
Step 2
Mix the ingredients of the dressing and pour it on top. If you want more dressing, use double the amount, but I find the melon and tomato tastes better with less dressing.
3
Step 3
Sprinkle some cress on top and serve.
Notes
Enjoy!
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