Ingredients

• 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 bread, to serve

For the dressing

• 1½ tbsp sherry or red wine vinegar
• 3 tbsp olive oil
• 1 tsp honey