Melon, fetta and orange salad

Here, the classic starter of melon and prosciutto is transformed into a tempting main-dish salad with the addition of fetta, cherry tomatoes, cucumber and oranges. Serve for lunch, with warm ciabatta bread to mop up the juices, or as a starter for 6 people.

Melon, fetta and orange salad
Reader's Digest


  • 2 oranges
  • 1/2 honeydew melon, peeled, seeded and sliced
  • 125g cherry tomatoes, halved
  • 2/3 cup (85 g) pitted black olives
  • 1/2 Lebanese cucumber, diced
  • 4 spring onions, thinly sliced
  • 6 slices of prosciutto, about 80 g in total, trimmed of all fat and cut into strips
  • 100 g fetta, roughly broken into piecesOrange and basil dressing
  • 1/2 teaspoon grated orange zest
  • 4 tablespoons orange juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sesame oil
  • 6 fresh basil leaves, shredded
  • salt and pepper


  1. Make the dressing first. Mix the orange zest and juice with the olive oil, sesame oil and basil in a large salad bowl. Season with salt and pepper to taste.
  2. Cut the peel and pith away from the oranges with a sharp knife. 
  3. Holding them over the salad bowl to catch the juice, cut between the membrane to release the orange segments. Add them to the bowl.
  4. Add the melon, tomatoes, olives, cucumber, spring onions and prosciutto. 
  5. Toss until the ingredients are well blended and coated in dressing. Scatter the fetta over the top and serve.

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