This is the sort of platter that appears extravagant but is really only a matter of choosing ripe things and arranging them with confidence. Cool honeydew, sweet peaches and figs, ripe tomatoes, soft mozzarella, basil, and salty folds of prosciutto make a proper late-summer lunch or an exceptionally handsome first course. Keep the dressing simple and use it sparingly: the fruit and tomatoes will make their own juices.
Late-Summer Salad with Honeydew, Peaches, Figs, Mozzarella & Prosciutto
- Total Time: 25 minutes
- Yield: Serves 6 as a starter or light lunch. 1x
Ingredients
Scale
- ½ small honeydew melon, about 700 g or 1½ lb before trimming
- 3 ripe but still firm peaches
- 3–4 ripe tomatoes, preferably a mixture of red and yellow heirloom or beefsteak tomatoes
- 6–8 fresh figs
- 225 g or 8 oz fresh mozzarella, preferably small bocconcini or torn larger mozzarella
- 90 g or 3 oz thinly sliced prosciutto
- 20 g or ½ cup loosely packed fresh basil leaves
- 45 ml or 3 tbsp extra-virgin olive oil
- 15 ml or 1 tbsp white balsamic vinegar or Champagne vinegar
- 5 ml or 1 tsp honey
- 2.5 ml or ½ tsp Dijon mustard
- 2.5 ml or ½ tsp flaky sea salt, plus more to taste
- 1.25 ml or ¼ tsp freshly ground black pepper
- 15 ml or 1 tbsp fresh lemon juice, optional
Instructions
Make the Dressing
- In a small bowl, whisk together the olive oil, vinegar, honey, Dijon mustard, salt, pepper, and lemon juice, if using. Taste and adjust the balance; it should be bright but not sharp.
Assemble the Salad
- Remove the rind and seeds from the honeydew. Cut it into long, elegant wedges or batons.
- Halve or quarter the peaches, remove the stones, and cut them into thick wedges. Cut the tomatoes into wedges. Halve the figs lengthwise.
- Arrange the honeydew, peaches, tomatoes, and figs on a large shallow platter, allowing the colours to mingle rather than grouping each ingredient too neatly. Tuck in the mozzarella and drape the prosciutto loosely among the fruit and tomatoes.
- Scatter over the basil leaves. Spoon the dressing lightly over the salad, concentrating on the tomatoes and mozzarella. Finish with a little extra flaky salt and black pepper.
- Serve immediately, with good crusty bread to collect the juices.
- Prep Time: 25 minutes.
