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Supremo Salad

Serves 2
Prep time: 5 Minutes

Mozzarella and prosciutto with the added freshness of sweet rock melon and mint.



  • 70g prosciutto
  • 125g buffalo mozzarella
  • 1 bag fresh mesclun leaves
  • ¼ cup fresh mint leaves
  • Pottle of melon pieces
  • 1 lemon
  • extra virgin olive oil
View the method
  1. Make the dressing by mixing the juice of half a lemon with an equal quantity of olive oil and a little salt and pepper.
  2. Slice the mozzarella, chop the fruit into bite sized pieces and set aside.
  3. Put the mesclun, mint and melon into a serving bowl.
  4. Drizzle the dressing sparingly over the green leaves and fruit and gently mix together.
  5. Tear the prosciutto ham into bite sized pieces. 
  6. Add prosciutto and mozzarella to the salad. Serve immediately.


Try other types of fruit when in season, e.g. kiwifruit or grapes.

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