Prosciutto Salad with Melon and Burrata
This Prosciutto salad with Melon and Burrata instantly takes me back to the South of France. The salty Prosciutto mixed with the sweet, juicy melon and the creamy burrata cheese is absolutely heavenly.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 packets of Sliced Prosciutto (My favorite is the Spanish Mangalica that is so rich in flavor. Jambon de Bayonne is also absolutely delicious) About 6 oz
- 1/2 Cantaloupe Melon
- 2 cups mixed spring greens
- 1/4 cup fresh basil leaves
- 3 balls of Burrata
- 1 tbsp extra virgin olive oil
- 1/2 tsp balsamic vinegar
- 1/2 tsp flaky sea salt (sel de Camargue is my favorite)
Instructions
- 1
Slice your whole cantaloupe in half and then trim off the skin using a sharp Chef's knife.
- 2
Scoop out the seeds with a spoon.
- 3
Cut side down, make very thin slices, width wise, using a sharp serrated knife.
- 4
A fun twist on the presentation of this salad is to use a pastry ring in the center of your plate to lay the melon slices against in a circular formation (cut side down) to create a rose pattern that is so beautiful.
- 5
(option: you can use a melon baller for this recipe if you prefer the presentation)
- 6
In the center of the melon, place the mixed green salad.
- 7
Top the salad with three balls of burrata, each cut in half and laid open.
- 8
Bunch the prosciutto slices around the outside of the melon. (on the exterior of the pastry ring)
- 9
Place fresh basil leaves around the top of the salad.
- 10
Drizzle with oil and balsamic vinegar.
- 11
Sprinkle with French sea salt.
- 12
Voilà!