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Prosciutto Melon Salad with Burrata

Prep Time15 mins
Total Time15 mins
Course: Dinner, lunch
Keyword: balsamic, basil, buratta, cantaloupe, prosciutto

Equipment

  • melon baller

Ingredients

  • 4 cups baby arugula
  • 1/2 medium shallot, thinly sliced
  • 2 cups cantaloupe, cut with a melon baller
  • 4 slices prosciutto, torn into smaller pieces
  • 4 oz buratta, torn into small pieces
  • 1/2 cup fresh basil leaves
  • balsamic glaze, for drizzling/serving

  • olive oil, for drizzling/serving
  • salt and fresh ground black pepper, to taste

Dressing for Arugula and Shallots

  • 3 tsp

    balsamic glazeĀ 

  • 2 tsp Country dijon mustard*
  • 3 tsp olive oil
  • 1 tsp honey
  • 1 tsp red wine vinegar
  • 1/4 tsp dry oregano

Instructions

  • Cut balls from a ripe cantaloupe with a melon baller until you have 2 full cups. Set aside.
    2. Thinly slice shallot, and toss with arugula in a medium bowl.
    3. 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.
    4. Top dressed arugula and shallots with cantaloupe, burrata (torn into small pieces), prosciutto and basil leaves.
    5. Drizzle over the top with olive oil and balsamic glaze, as desired.
    6. Season with salt and fresh ground black pepper, and serve!