Prosciutto and Melon Burrata Salad
An elegant no-cook summer salad pairing salty prosciutto with sweet cantaloupe, creamy burrata, fresh basil, and a tart sherry-honey vinaigrette. The melon marinates in the dressing, then everything is arranged on a platter in about 15 minutes.
Equipment
- Small Bowl
- Medium bowl
- Whisk
- Serving Platter
Ingredients
Dressing
- 1/4 cup sherry vinegar
- 1 tbsp honey
- 1/2 cup extra virgin olive oil plus more as needed
- kosher salt a pinch
Salad
- 4 cups chopped cantaloupe from 1 small (3 1/2-pound) peeled and seeded cantaloupe
- 1 (8 oz) ball burrata room temperature
- 8 thin slices prosciutto sliced in half (2 ounces)
- 1/4 cup basil chopped
- cracked black pepper to taste
Instructions
- Make the Dressing: Whisk together the sherry vinegar, honey, and olive oil in a small bowl. Season with a pinch of salt.
- Marinate the Melon: Place the cantaloupe in a medium bowl and pour the dressing over it. Gently toss to coat, then set aside to marinate at least 5 minutes and up to 1 hour.
- Arrange: Place the burrata in the center of a platter and gently break it open at the top to expose the creamy interior. Arrange the prosciutto on the platter next to the burrata.
- Finish: Gently toss the basil with the marinated cantaloupe, then spoon onto the platter. Spoon the remaining dressing over the platter, sprinkle with kosher salt and cracked black pepper, and serve.
Notes
With so few ingredients, quality matters: use a ripe, fragrant cantaloupe, good prosciutto, and fresh burrata. Bring the burrata to room temperature for the best texture and flavor. Marinate the melon at least 5 minutes so it's seasoned through. A drizzle of extra olive oil over the finished platter adds richness. Optional: a handful of toasted nuts or peppery arugula. Best assembled and served fresh; prep the components ahead and assemble at the last minute.