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There’s something nearly unfairly good about this cantaloupe and prosciutto salad — candy melon, salty cured ham, and a ball of creamy burrata that spills open onto the plate like the very best sort of accident. It’s prepared in 10 minutes, it seems like one thing from a restaurant, and folks completely lose it whenever you convey it to the desk.
Leap to: ℹ️ Overview | 🛒 Components | 📷 How To Make | 👩🍳 Recipe Ideas | 🥗 Serving Strategies | 📝Full Recipe Card | 🍽 Extra Summer time Appetizer & Salad Recipes
At A Look
- ⏱ Prepared In: 10 minutes
- 🍽 Serves: 4
- 🌱 Eating regimen: Gluten-free, vegetarian-adaptable (with out prosciutto)
- 💪 Vitamin Highlights: Good supply of vitamin C and calcium from the burrata; cantaloupe is hydrating and wealthy in beta-carotene
- 🥕 Foremost Components: Cantaloupe, prosciutto, burrata, balsamic glaze, recent basil
- 🔥 Taste Profile: Candy, salty, creamy, and tangy — with a recent herby end
- 🧊 Meal-Prep Pleasant: Finest assembled recent; prep parts individually and assemble simply earlier than serving
- Finest Served With: Crusty bread, focaccia, a crisp white wine, rosé, or an Aperol spritz
That is the sort of factor I pull collectively once I want one thing that appears spectacular however asks nearly nothing of me — a melon and prosciutto salad elevated by a complete ball of burrata that you simply slice open tableside so the creamy inside tumbles out over all the pieces.
The candy cantaloupe (known as rockmelon in Australia) and salty, paper-thin prosciutto are a traditional Italian pairing for a purpose: it simply works. Add a drizzle of excellent olive oil and balsamic glaze, a scattering of torn basil and mint, and a pinch of flaky sea salt, and you’ve got one thing that feels genuinely luxurious.
Serve it as a summer season appetizer, a lightweight lunch with crusty bread, or the sort of weekend starter that makes a Sunday really feel particular. It’s a kind of plates the place the substances do all of the work.
👩🍳 You may additionally like these recipes: peach Caprese salad, mozzarella salad with balsamic tomatoes, stracciatella with anchovies & balsamic peppers, prosciutto wrapped asparagus, watermelon salad with feta cheese, mint & cucumber, or Caprese wreath.
What You’ll Want
Here’s what you’ll want for this melon prosciutto burrata salad recipe. Discover the total measurements within the recipe card beneath.
- Cantaloupe (rockmelon) — The star of this melon and prosciutto salad. It must be ripe and candy; an underripe cantaloupe will make the entire dish fall flat. Search for one that offers barely whenever you press the stem finish and has a aromatic, honeyed scent. You can even use honeydew, watermelon, or ripe peaches.
- Prosciutto — Purchase it from a deli for those who can and have it sliced paper-thin. The fragile, salty taste is what makes the prosciutto and melon pairing sing. Thinly sliced serrano ham and even bresaola would work as substitutes.
- Burrata — That creamy, spoonable inside is the entire magic of this burrata salad. Once you slice it open, the stracciatella filling spills out and coats the melon and prosciutto in essentially the most wonderful approach. In case you can’t discover burrata, recent mozzarella is a superbly first rate substitute, although it received’t have that runny middle.
- Further virgin olive oil — Use a superb one right here. With so few substances, high quality counts. You need one thing fruity and a bit peppery.
- Balsamic glaze — Provides a candy, tangy distinction and makes the plate look lovely. You possibly can swap it for a drizzle of honey for those who favor.
- Flaky sea salt and cracked black pepper — Flaky sea salt is good for the feel it provides; coarse sea salt works too. Don’t skip the seasoning — it pulls all the pieces collectively.
- Contemporary basil — Torn or sliced, it brings a traditional Italian observe. Add it proper earlier than serving so it doesn’t wilt.
- Contemporary mint — Elective, however a couple of leaves add a stunning cooling observe that works superbly with the candy melon.
How To Make Cantaloupe Prosciutto Burrata Salad
Discover the total recipe and dietary data beneath. Listed here are some useful step-by-step images for the right way to make this burrata salad with cantaloupe and prosciutto.
- Halve the cantaloupe, take away the rind, and slice into wedges or half-moons. Organize them in a single layer on a big serving plate or shallow bowl.
- Drape the prosciutto loosely over the cantaloupe slices — you desire a little bit of motion and texture, not flat layers.
- Place the burrata on prime. Utilizing a small knife, make a reduce or mild tear throughout the highest so the creamy inside simply begins to open up. It is going to spill out totally as soon as it’s dressed and served.
- Drizzle generously with olive oil, then add a swirl of balsamic glaze over all the pieces.
- Season with flaky sea salt and freshly cracked black pepper.
- Scatter torn basil leaves and mint (if utilizing) simply earlier than bringing it to the desk. Serve instantly.
Recipe Ideas
- Ripe cantaloupe is non-negotiable. Press the stem finish — it ought to give barely. A ripe one may even scent candy and aromatic. An underripe melon will style flat regardless of how good the opposite substances are.
- Rating the burrata earlier than serving, not earlier than. Make the reduce proper earlier than you convey the plate out so the filling doesn’t run all over the place within the kitchen. The presentation is half the attraction.
- High quality substances matter right here. It is a easy dish, so there’s nowhere to cover. Good prosciutto (sliced recent at a deli), a ravishing ball of burrata, and genuinely good olive oil make an actual distinction.
- Add the herbs final. Basil wilts quick, particularly in heat climate. Add the basil and mint proper earlier than serving.
- Swap the melon. Honeydew, watermelon, and ripe peaches all work brilliantly instead of cantaloupe for this melon and prosciutto salad. Peaches particularly are fantastic in summer season.
- Make it extra substantial. Add a base of peppery arugula/rocket beneath the cantaloupe for a extra salad-like presentation. The bitterness of the arugula is a superb counterpoint to the candy melon.
- Skip the prosciutto for a vegetarian model. The cantaloupe burrata mixture is equally lovely with out the meat, particularly for those who add a handful of nuts like crushed pistachios or toasted pine nuts for a salty crunch.
- Storage: This prosciutto and melon appetizer is de facto finest assembled and served instantly. As soon as the burrata is reduce, the filling will proceed to run. Leftover assembled salad will be saved in an hermetic container within the fridge for as much as 1 day, although the feel of the burrata will change.
Serving Strategies
This cantaloupe and prosciutto salad is good as a starter or gentle appetizer — the sort of factor you place within the middle of the desk at a summer season feast and watch disappear in minutes. It pairs superbly with a calming glass of crisp white wine, rosé, or an Aperol spritz. Serve it with thick slices of crusty sourdough or focaccia to scoop up the burrata. In case you’re constructing out a diffusion, it really works effectively alongside a charcuterie board, a easy inexperienced salad, or different Italian-style bites.
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Candy, salty, and impossibly creamy — this cantaloupe prosciutto burrata salad is a 10-minute no-cook showstopper that is excellent for summer season entertaining or any time you need one thing spectacular with nearly no effort. Discover step-by-step images and extra recipe suggestions above.
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Halve the cantaloupe and take away the rind. Slice into wedges or half-moons and organize in a single layer on a big serving plate or shallow bowl.
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Drape the prosciutto loosely over the cantaloupe.
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Place the burrata on prime of the prosciutto. Utilizing a small knife, make a reduce or mild tear throughout the highest of the burrata to open it barely — the creamy inside will start to spill out.
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Drizzle olive oil and balsamic glaze generously excessive.
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Season with flaky sea salt and freshly cracked black pepper.
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Scatter torn basil leaves and mint (if utilizing) simply earlier than serving. Serve instantly.
Key Recipe Ideas: Rating or reduce the burrata proper earlier than serving so the filling doesn’t run prematurely. Add the basil and mint on the final minute to forestall wilting. For a extra substantial dish, add a base of arugula/rocket beneath the cantaloupe.
Storage Ideas: Finest assembled and served instantly. Leftover assembled salad will be saved in an hermetic container within the fridge for as much as 1 day, although the burrata texture will change considerably. Not appropriate for freezing.
Make-Forward Ideas: You possibly can slice the cantaloupe and prep the herbs forward of time, storing them individually within the fridge. Assemble the total plate simply earlier than serving.
FAQs:
What does burrata style like? Burrata is a recent Italian cheese made out of mozzarella and cream. The outer shell is agency like mozzarella, however the inside (known as stracciatella) is gentle, wealthy, and creamy. It has a gentle, milky taste that pairs superbly with candy fruit, balsamic, and salty cured meats.
Can I take advantage of recent mozzarella as an alternative of burrata? Sure, recent mozzarella makes a superb substitute. The dish received’t have the dramatic runny inside, however it can nonetheless style scrumptious. Search for buffalo mozzarella for the very best taste.
How do I do know if my cantaloupe is ripe? Press gently on the stem finish — it ought to give barely when ripe. A ripe cantaloupe may even scent aromatic and candy, even by means of the rind. Keep away from melons that really feel rock-hard or haven’t any scent.
Can I make this forward? This salad is de facto finest assembled proper earlier than serving. You possibly can prep the parts individually (slice the melon, wash the herbs, set out the prosciutto) and assemble in minutes when your friends arrive.
What different fruit works on this recipe? Honeydew, watermelon, and ripe peaches are all wonderful substitutes for cantaloupe on this melon and prosciutto salad. Every brings a barely completely different taste, however the sweet-salty mixture works superbly with all of them.
Energy: 339kcal | Carbohydrates: 12g | Protein: 14g | Fats: 29g | Saturated Fats: 12g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 0.04g | Ldl cholesterol: 59mg | Sodium: 520mg | Potassium: 281mg | Fiber: 1g | Sugar: 11g | Vitamin A: 5123IU | Vitamin C: 15mg | Calcium: 318mg | Iron: 1mg