about 500g different-coloured heirloom tomatoes, chopped into large chunks (smaller ones left whole or halved)
1 Charentais melon, segmented and cut into chunks roughly the same size as the tomatoes
12 slices prosciutto - the best you can afford
handful mint, leaves picked, shredded
Crusty gluten free bread, to serve
For the dressing
1 ½ tbsp Sherry or red wine vinegar
3 tbsp olive oil
1 tsp maple syrup
To make the dressing, whisk all the ingredients together in a bowl and set aside.
Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper.
Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top.
Drizzle with extra dressing, scatter with mint and serve straight away with crusty gluten free bread.
Recipe adapted from: Good Food