Description
This melon and prosciutto salad with burrata and basil is the perfect blend of salty and sweet.
Ingredients
Units
Scale
- 2 cups arugula
- 2 cups fresh cantaloupe balls (or cubes)
- ~2 oz (~4 slices) prosciutto
- 6-8 oz burrata
- 2 tbsp fresh basil, finely chopped
- Good quality olive oil
- Good quality balsamic reduction
- Flaky salt and black pepper
Instructions
- Use a melon baller to make melon balls. Alternatively, dice the melon into 1/2-1” cubes.
- To crisp up the prosciutto, heat a skillet over medium heat. Add 2-3 slices of prosciutto to the pan and lay flat. Let it crisp up for 1-2 minutes (it will start to crinkle and shrink), then flip and cook another minute or so, until crispy.
- Repeat, then let the prosciutto cool before roughly chopping.
- Arrange the salad on a platter: start with a bed of arugula, then melon balls, burrata, crispy prosciutto and basil. Top with a good drizzle of olive oil and balsamic glaze and season with flaky salt and pepper to taste.
Notes
Be sure not to over salt this salad, since the prosciutto is already very salty.
If you don't have a melon baller, just dice the melon into 1/2-1" cubes.
We really recommend eating this right away. You can keep it in the fridge for a day or two, but the balsamic will stain everything brown, and the prosciutto will lose its crispness pretty quickly.
Honeydew - You could use honeydew in a pinch, but it just doesn't have the same intensity of flavor or sweetness when compared to cantaloupe. You can also use a combination of cantaloupe and honeydew.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 195
- Sugar: 2.3 g
- Sodium: 919.7 mg
- Fat: 4.2 g
- Carbohydrates: 4.9 g
- Fiber: 2.1 g
- Protein: 34.5 g