Fresh salad with PDO huile d’olive d’Aix-en-Provence

Fresh salad with PDO huile d’olive d’Aix-en-Provence

4 persons
15 minutes
Olive oil or Olives used : PDO huile d'olive d'Aix-en-Provence

Tips and tricks

For this salad, we advise you to use an intense-tasting PDO huile d’olive d’Aix-en-Provence for its aromas of fresh-cut grass and/or raw artichoke, sometimes rounded off with notes of walnut, fresh hazelnut and red berries. You can also use one of these PDO olive oils: Vallée des Baux-de-Provence, Nîmes, Haute-Provence, Corse – Oliu di Corsica or Provence.


  • ½ melon
  • 3 multi-coloured tomatoes
  • 1 handful of cherry tomatoes
  • A few mint leaves
  • ½ bunch of basil
  • 1 handful of arugula
  • Fresh goat cheese (or PDO mozzarella di buffala Campana)
  • 2 thick slices of PGI Bayonne ham
  • 1.5 tbsp of Modena balsamic vinegar
  • 3 tbsp PDO huile d’olive d’Aix-en-Provence
  • Salt, pepper
  • Peel the melon and remove the seeds. Make balls using a melon baller (or cut it into cubes). Wash the tomatoes. Cut the cherry tomatoes in half, the tomatoes into medium slices.

  • Cut the cheese into cubes and the ham into thick strips.

  • Wash and chop the fresh herbs (mint, basil), wash the arugula.

  • Prepare the dressing by mixing vinegar and olive oil, seasoning to your liking.

  • Mix everything in a bowl and serve the salad well chilled.

Recipe made for EcceOlio program, financed with aid from the European Union

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