This is the salad I make when it’s too warm to stand near a stove and I want dinner to taste like the last night of a Spanish trip. Sweet melon, salty serrano ham, tangy feta and a scatter of basil – it comes together in the time it takes to set the table, and it tastes like far more thought went into it than actually did.
Piel de Sapo melon is the one to look for if you can find it – it’s sweeter and less watery than a lot of other varieties, and it holds its shape well against the salt of the ham. If you can’t get hold of it, any ripe, sweet melon will do the job.
Why This Recipe Works
Sweet and salty is one of those pairings that always works, and this salad leans right into it. The melon brings the sweetness, the serrano ham brings the salt and a bit of chew, and the feta sits somewhere in between with its own tang. A honey and lemon dressing pulls the whole plate together, and fresh basil keeps it tasting bright rather than heavy.
Ingredients
- ½ a Spanish Piel de Sapo melon, cut into small wedges (or around 4 cups cubed)
- 84-100g Jamón Serrano, thinly sliced
- 150g feta, crumbled
- A large handful (about 15g) fresh basil leaves
- 2 tbsp olive oil
- 1 tbsp cider or sherry vinegar
- 1 tsp honey
- A squeeze of fresh lemon juice
- Black pepper, to finish
Method
- Arrange the melon. Lay the melon wedges or cubes across a large serving plate or wide bowl.
- Add the ham and feta. Drape the serrano ham slices over and around the melon, then scatter the crumbled feta on top. If you like a bit more texture, crisp the ham in a dry pan for a minute or two first and let it cool before adding.
- Make the dressing. Whisk together the olive oil, vinegar, honey and lemon juice until combined.
- Dress and finish. Drizzle the dressing over the salad, then scatter over the fresh basil leaves and a good grind of black pepper.
Tips for the Best Results
- Chill the melon first. Cold melon against room-temperature ham and feta gives the best contrast – pop it in the fridge for an hour before serving if you have time.
- Tear the ham. Tearing rather than laying the slices flat gives a bit more texture and lets the dressing reach every layer.
- Season the melon lightly. A small pinch of salt on the melon before you add anything else brings out its sweetness.
- Use good olive oil. With so few ingredients, a decent extra virgin olive oil makes a real difference to the dressing.
What to Serve With This Salad
This works well as a starter before something grilled, or as part of a spread with crusty bread, olives and a chilled glass of something crisp. It’s an easy one to scale up for a table of friends on a warm evening.
Storage
This salad is best made and eaten straight away, as the melon releases juice once dressed. If you want to prep ahead, keep the melon, ham, feta and dressing separate and assemble just before serving.
