This was one of those random, chuck-the-bits-together sort of dishes that ended up tasting much better than I thought it was going to. Not the most photogenic though, it has to be said.
I'd bought a beautiful, ripe melon and some proscuitto with the notion of making an old-school starter for our dinner one night. But then we ended up going straight to the main course. So I decided to turn it into a salad for lunch the following day. I crushed a clove of garlic and whisked it up with a little olive oil and a splash of balsamic. Then I crumbled in some feta, torn proscuitto and shredded mint leaves before adding the melon.
Recently I was rummaging in the drawer for a cherry-pitter - which it turns out I do not have - and was reminded that I own two melon-ballers. It was fate! I had to go a bit kitsch on the presentation. But if it wasn't just for us, I'd cut the melon into cubes like a normal person.