• 100g prosciutto
  • 1 cantaloupe / rock melon (orange-flesh)
  • 1 orange segmented
  • 120g salad mix (mixed lettuce leaves)

Dressing ingredients

  • Olive oil

Author of this recipe

Richard Mee

Richard Mee

Chef / restaurant

Mercato's head chef & owner Richard Mee is passionate about food including salads, especially when they are created with fresh & local ingredients.... Read more

A beautiful salad that combines the sweetness of melons with the salty prosciutto and tangy orange. Served on a bed of fresh lettuce leaves.


Preparation: Cut the melon in half and peel it. Remove the seeds and prepare the melon into about 16 wedges. On a large flat serving plate to share (or you can also serve on individual plates) Divide the mixed salad onto the plate. Arrange the melon wedges and divide the prosciutto. Drizzle with olive oil. Place an orange slice on top of the salad and finish with a sprinkle of freshly ground pepper.

Tips from the author

Tip: Melons taste best served at room temperature. This salad will serve 4 people to share as an entree. Enjoy: From Mercato at Daylesford, Victoria Australia