- Cut the tomatoes in half, place in a mixing bowl, and add a pinch of sugar and salt and the balsamic vinegar. Stir gently and let sit for 1 hour.
- Tear the prosciutto into pieces and place into a 170oC oven for 10 minutes or until slightly crispy.
- Finely chop the olives until they almost become a paste and place in a small jar with the olive oil and lemon juice and a small amount of black pepper. Shake the jar to combine the dressing.
- Add the melon balls to the bowl with the tomato and combine well. Place this onto the serving bowl, arrange bocconcini and prosciutto and drizzle the dressing over the top. Scatter the basil over the salad.
Consuming healthy fats such as olive oil with your tomatoes will ensure the lycopene (which is fat-soluble) is better absorbed by the body.