Prosciutto and Burrata salad with Melon

This Prosciutto Melon Salad with Burrata is fresh, sweet, and packed with summer flavor. Made with juicy melon, salty prosciutto, creamy burrata, and a simple dressing, it’s an easy appetizer or light meal perfect for warm weather.

Prep Time15

Total Time15

Course: Dinner, lunch

Cuisine: Italian

Keyword: Prosciutto and Burrata salad with Melon

Servings:

Calories: 183kcal

Author: Sharon Farnell

Equipment

melon baller

Ingredients

4 cups baby arugula leaves
½ medium shallot, thinly sliced
2 cups cantaloupe cut with a melon baller
4 slices prosciutto, torn into smaller pieces
4 oz burrata cheese, torn into small pieces
½ cup fresh basil leaves
balsamic glaze/reduction for drizzling/serving
extra virgin olive oil for drizzling/serving
salt and fresh ground black pepper, to taste

Dressing for Arugula and Shallots

3 teaspoon balsamic glaze/reduction
2 teaspoon Country dijon/stone ground mustard*
3 teaspoon extra virgin olive oil
1 teaspoon honey
1 teaspoon red wine vinegar
¼ teaspoon dry oregano

Instructions

Cut balls from a ripe cantaloupe with a melon baller until you have 2 full cups. Set aside.
Thinly slice shallot, and toss with arugula in a medium bowl.
In a small bowl or liquid measuring cup, whisk together all dressing ingredients. Toss with arugula and shallots and transfer to a large serving platter.
Top dressed arugula and shallots with cantaloupe, burrata (torn into small pieces), prosciutto and basil leaves.
Drizzle over the top with olive oil and balsamic glaze, as desired.
Season with salt and fresh ground black pepper, and serve!

Nutrition