Melon, Burrata & Prosciutto Salad
Servings: 4 | Time: 15 minutes
A Taste of Summer: Melon, Burrata & Prosciutto Salad
When the heat rises, it’s time for something light, luscious, and effortlessly elegant. This Melon, Burrata, and Prosciutto Salad is summer on a plate—juicy cantaloupe, creamy burrata, and strips of salty prosciutto come together for the perfect balance of sweet, savory, and refreshing. Ideal for lazy lunches, al fresco dinners, or anytime you want to impress guests with minimal effort.
Directions
Cut the cantaloupe into slices.
Add arugula into a serving bowl.
Squeeze lemon juice, add white wine vinegar and olive oil over the arugula.
Season with salt and pepper.
Toss the arugula with your hands.
Add cantaloupe, prosciutto and pistachios to the arugula.
Cut the buratta and set place on the salad.
Top with salt, pepper, olive oil and basil leaves.
Serve.
Ingredients
1/2 cantaloupe cut, deseeded
¼ cup champagne vinegar
2 tablespoons fresh lemon juice
¼ cup olive oil
¼ teaspoon kosher salt
2 cups arugula
4 slices prosciutto
1 (8-ounce) burrata quartered
¼ cup pistachios
¼ small bunch basil leaves
