Recipes
Melon Coppa salad
Season :Summer
Servings :2 (or 4 as a side dish)
Diet :Glutenfree
Time :10 minutes
Difficulty :Easy
Don't feel like cooking? This salad is minimal effort and on the table within 10 minutes! Serve with a good baguette, a summer pasta or turn on the bbq for a delicious grilled fish!
INGREDIENTS
- 1/2 ripe cantaloupe melon
- 250 gr. good quality cherry tomatoes
- 50-100 gr. wild boar Coppa
- 1 ball of buffalo mozzarella
- A few sprigs of mint
- Large handful rocket
- Balsamic vinegar
- Dash of extra virgin olive oil
- Coarse sea salt and pepper
PREPARATION
- Peel the melon and cut into pieces. Cut the tomatoes in half and finely chop the mint.
- Add the above to a large bowl with the rocket, balsamic vinegar, olive oil, a pinch of salt and pepper and mix well.
- Tear the mozzarella into pieces and drape over the salad, as well as the coppa! Finish with a drizzle of olive oil and pepper and serve.
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