Heirloom Tomato and Melon Salad
2 c. heirloom tomatoes, cut into wedges
1 c. cantaloupe, cut into bite sized pieces
1-2 oz prosciutto, cut into ribbons
3 T. The Tasteful Olive Basil pressato olive oil
3 T. The Tasteful Olive Cranberry Pear white balsamic vinegar
1 t. Himalayan pink salt (available at The Tasteful Olive)
Arrange the heirloom tomatoes, cantaloupe, and prosciutto on a platter. Whisk together the olive oil, vinegar, and salt then drizzle over the salad. Serve immediately.
Recipe by: Erin Zehner
