Italian salad plate

This colourful salad plate with Italian antipasti flavours makes a nice lunch on a warm autumn day when the basil and local tomatoes are still in season.

The day before cook slices of courgette and red bell pepper in olive oil in a grill pan. Cover and let marinate overnight in refrigerator.

2 servings

4 slices of grilled and marinated red bell pepper

2 slices of grilled and marinated courgette

Olive oil

4 slices of cantaloupe melon

4 slices of Parma ham

2 tomatoes, chopped

8 black olives, pitted and sliced

About 250 g ricotta

2 handfuls of rocket

Freshly ground black pepper

Olive oil vinaigrette

Fresh basil to decorate

Place the chopped tomatoes in a bowl with 1 tbsp. of olive oil, and the sliced black olives. Mix and let marinate for a few minutes.

Divide the ricotta in a nice heap in the middle of the plates.

Arrange the grilled antipasti vegetables in one corner of the plates.

Divide the cantaloupe slices on the plates and top with Parma ham. 

Place a heap of rocket in one corner of the plates and the marinated tomatoes in their corner. 

Grind over some black pepper and sprinkle with olive oil vinaigrette. Decorate with basil. Serve with some good country bread for a balanced meal.