Melon, Mortadella and Pistachio Salad

The most known way of serving ripe and sweet melon chunks in Italy is with slices of cured ham.

This recipe is a small stray from that with an extra little something. Instead of cured ham I used thinly sliced mortadella, garnished with toasted pistachios and dressed with balsamic vinegar which makes this flavour concoction complete.

With some crunchy bread to mop up the juices it could already make a meal on its own.

The quantities are very intuitive and can be adjusted to your personal taste.

Serves 4:

• 1 ripe and sweet melon, chilled
• 200 g of thinly sliced mortadella (or one thick slice cut into cubes)
• 1 generous handful of pistachios
• some fresh mint leaves
• some fresh basil leaves
• balsamic vinegar, preferably aged 
• a drizzle of olive oil

Toast the pistachios in a pan or in an oven for about 5-8 minutes allowing them to release their oils.

Make sure not to burn them.

Cut the melon in half lengthways. Scoop out all the seeds with a tablespoon. 

Slice the melon in half-moons, peel off the skin and cut the flesh into large chunks.

Arrange the melon chunks on a serving plate.

Cut the mortadella slices into smaller pieces and place them on top of the melon.

Roughly cut the pistachios and scatter them on top.

Garnish everything with the basil and mint leaves torn in your hands.

Finish the salad with a drizzle of olive oil and balsamic vinegar.