Melon, Bayonne Ham and Chickpea Salad

Ingredients

• 1 medium Melon (cut into uniform dice)
• 200 g Canned chickpeas (rinsed and drained)
• 10 pcs Small cherry tomatoes (cut in half)
• 100 g Bayonne ham (thinly sliced, cut into strips)
• 80 g Parmesan (grated or shaved)
• 4 tbsp Extra-virgin olive oil (of good quality)
• 1 tbsp Balsamic vinegar (of good quality)
• 1 turn Ground black pepper (freshly ground, to taste)
• 1 pinch Fleur de sel (to enhance flavor)
• 30 g Arugula (a small handful)
• 5 leaves Fresh basil (roughly torn)

Instructions

1. Cut the melon

   Cut the melon in half, remove the seeds, then dice the flesh into about 1 cm cubes.

   Time: PT5M

2. Rinse the chickpeas

   Open the can of chickpeas, rinse them under cold water and drain well in a colander.

   Time: PT2M

3. Prepare the tomatoes

   Wash the cherry tomatoes, dry them and cut each tomato in half.

   Time: PT3M

4. Slice the ham

   Cut the Bayonne ham into thin strips about 3 cm long.

   Time: PT2M

5. Grate the parmesan

   Grate the parmesan or make small shavings using a vegetable peeler.

   Time: PT2M

6. Assemble the salad

   In a bowl, combine the diced melon, chickpeas, tomatoes, ham, arugula and basil.

   Time: PT3M

7. Prepare the vinaigrette

   In a small bowl, whisk together the olive oil, balsamic vinegar, black pepper and fleur de sel until emulsified.

   Time: PT2M

8. Season the salad

   Pour the vinaigrette over the salad and toss gently to coat all ingredients.

   Time: PT2M

9. Finishing and serving

   Sprinkle the grated parmesan on top, serve immediately or refrigerate 15 min before eating.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

20 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Melon: cantaloupe, honeydew melon
• Instead of Canned chickpeas: homemade cooked chickpeas
• Instead of Small cherry tomatoes: grape tomatoes
• Instead of Bayonne ham: prosciutto, jamón serrano
• Instead of Parmesan: Pecorino, Grana Padano
• Instead of Extra-virgin olive oil: canola oil
• Instead of Balsamic vinegar: red wine vinegar + a pinch of sugar
• Instead of Ground black pepper: white pepper
• Instead of Fleur de sel: sea salt
• Instead of Arugula: young spinach
• Instead of Fresh basil: chives

Equipment Needed

• Salad bowl
• Chef's knife
• Cutting board
• Colander
• Spoon
• Whisk (optional)
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Cut the melon into uniform dice for a pleasant texture.
• Drain the chickpeas well to avoid excess water in the salad.
• Emulsify the vinaigrette properly so it adheres to the ingredients.

Chef Tips from the Video

• A splash of fresh lemon juice in the vinaigrette adds an extra note of freshness.
• Use first cold-press extra-virgin olive oil for a fruitier flavor.
• Add a few chopped mint leaves for an even more summery variation.

Troubleshooting

Storage

Refrigerator: Store the salad in an airtight container, vinaigrette separate, up to 2 days.

Freezer: Not recommended, the melon texture deteriorates.

Room temperature: Consume within 2 hours of preparation.

Make-Ahead Tips

• Prepare the vinaigrette the day before and keep it refrigerated in a small airtight jar.
• Cut the melon and tomatoes in advance, then add the melon to the salad just before serving to prevent it from becoming limp.