This is a simple little salad, very pleasant and easy, and inspired by the classic starter of melon and prosciutto. I used both orange and green melon, as one of the melons planted in the “orange melon patch” turned out to be green. Such are the hazards of open pollination and home-saved seeds. Both were very tasty though, so no problem. It’s nice to use both if you can, just for the subtle difference in flavour and texture, but just one will certainly do.
Mint is a notorious weed, so it is frustrating that we have had a hard time growing it. I had some growing by the tap for the garden hose for a while, but it seems to have been crowded out. However, a bit we planted in a low spot in the garden and which sat and did nothing for at least 5 years finally seems to have taken off. I am enjoying using it. I can see using basil instead, though, if mint is hard to get.
30 minutes prep time
1 small (1 cup chopped) sweet onion
1 cup finely chopped parsley
2 to 3 tablespoons finely chopped fresh mint
2 to 3 cups diced, peeled orange or green melon
1/8 to 1/4 teaspoon Aleppo pepper
freshly ground black pepper to taste
salt to taste
the juice of 1/2 lemon
2 tablespoons olive oil
125 grams very thinly sliced prosciutto or similar dry ham (optional)
Peel the onion and chop, a little coarsely. Sprinkle it with salt, and leave it in a strainer to drain for 15 or 20 minutes. Rinse them and drain them well.
Wash and dry the parsley and mint, and chop them finely, discarding any tough stems.
Peel, de-seed, and dice the melon. Toss the melon, herbs, well-drained onion together. Season with Aleppo pepper, pepper, and salt. Drizzle over the lemon juice and olive oil. Toss gently.
If you like, serve garnished with the prosciutto or ham.
Last year at this time I made Green Bean Greek Salad.