Melon and Prosciutto Salad

This melon and prosciutto salad is the perfect blend of salty and sweet. Cantaloupe, arugula, crispy prosciutto, burrata, and basil are drizzled with olive oil and balsamic for a a super simple summery salad.

Prosciutto and melon is an amazing flavor combination: salty, sweet, and delicious. So why not turn it into a salad?

It’s super easy to make and barely requires a recipe. Just ball your cantaloupe, crisp up some prosciutto, tear up some burrata, add everything together and drizzle with balsamic and olive oil. It’s that easy!

Melon and Prosciutto Salad Ingredients

For the salad

• Cantaloupe: we used a melon baller to shape each piece of cantaloupe into a sphere. You can also just leave the cantaloupe in chunks instead. When you’re picking out your melon, look for one that’s heavy for its size and has a slightly sweet musky smell.
  
  
• Arugula: this is the base of our salad, you could also leave it out or replace it with a green of your choice, like spinach or mixed greens.
  
  
• Burrata: creamy burrata is the perfect counterpart to salty prosciutto and sweet cantaloupe. If you can’t find any, you could also use mozzarella or mozzarella balls.
  
  
• Prosciutto: we crisped ours up in a pan for a few minutes then chopped it up, but you can also leave it uncooked.
  
  
• Basil: adds color and brightness to the salad. If you don’t have any on hand, you can leave it out.
  
  
• Balsamic vinegar or glaze: we really like using a thick balsamic glaze, but balsamic vinegar will work fine as well.
  
  
• Olive oil, salt and pepper: a quick drizzle of olive oil and a sprinkle of salt and pepper are the finishing touches on this salad.
  
  
  How to Make this Melon and Prosciutto Salad Recipe

  STEP 1: Use a melon baller to make about 2 dozen cantaloupe balls.

  STEP 2: Crisp up 4 slices of prosciutto in a pan, cooking for a minute or two on each side.

  STEP 3: Assemble. Lay a bed of arugula down on the plate, then add your melon balls, burrata, and prosciutto and drizzle with olive oil and balsamic. Top with chopped basil and a sprinkle of salt and pepper.
  
  
  

  RECIPE:

  Melon, Burrata & Crispy Prosciutto Salad

  Serves 4

  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

  Use a melon baller to make melon balls.
  Alternatively, dice the melon into 1/2-1” cubes.