Tomato, melon and prosciutto salad recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 400g mixed cherry tomatoes, some whole, some halved and some quartered
• 2 ripe truss tomatoes, one cut into wedges, one thinly sliced
• ½ small rockmelon, peeled, cut into thin wedges
• 100g thinly sliced prosciutto, halved lengthways
• 1 cup baby rocket leaves
• ¼ cup basil leaves
• ¼ cup hazelnuts, toasted, roughly chopped
• 80ml extra virgin olive oil
• Juice of ½ lemon
• 40ml red wine vinegar
• 2 tsp dijon mustard
• 1 tsp honey
• ½ tsp dried oregano
• Sea-salt flakes and freshly ground black pepper, to season