Sweet, salty, and refreshing-this Cantaloupe and Prosciutto Salad with Burrata is what summer dreams are made of. With juicy melon, creamy burrata, and savory prosciutto, it's the perfect no-cook dish for warm days whether you're hosting a backyard lunch or just craving something light and flavorful.
Very few combos are as good as cantaloupe with prosciutto but add some creamy burrata to it and I'm in actual heaven. This Cantaloupe and Prosciutto Salad with Burrata is the kind of dish that makes summer feel a little more magical. The sweet melon, creamy burrata, and salty prosciutto just work-like they were always meant to be on a plate together. It's light but satisfying, comes together in minutes, and feels a little fancy without any fuss. Perfect for easy entertaining or a quick lunch on the patio. Enjoy!
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Ingredients
- Cantaloupe - You want to select a sweet, ripe cantaloupe for this recipe. In-season works best!
- Prosciutto - Quality matters in this dish. I really love Prosciutto de Carpegna, but Applegate or Salumi Italiani Prosciutto is also great. Or you can ask your butcher what their favorite is and have it sliced fresh.
- Burrata - I love using Bel Gioioso's 4 oz balls.
- Olive Oil - Again, quality makes a difference here. Choose a good finishing olive oil like Graza "Drizzle" for the best results.
- Flaky sea salt - This is probably my favorite ingredient of all time! I love the class Maldon Sea Salt Flakes.
- Black pepper - Freshly cracked is ideal.
- Fresh basil - I highly recommend using fresh basil rather than dried herbs.
- Balsamic Glaze - I love the sweetness and acidity this gives the dish. I like Nonna Pia's Balsamic Glaze, but your favorite brand will work. You can also omit this is preferred.
Serving Suggestions
Here are some suggestions for how to serve this Cantaloupe & Prosciutto Salad with Burrata:
As a starter: Serve it as a light but elegant first course for summer dinners or brunches. It pairs beautifully with a glass of chilled rosé or Prosecco.
On a platter: Make it the centerpiece of a summery appetizer spread with crusty bread, olives, and marinated artichokes.
With grilled mains: It's a refreshing contrast to grilled chicken, shrimp, or steak-great for backyard barbecues.
For lunch: Enjoy it on its own for a satisfying no-cook lunch, maybe with a handful of arugula or baby spinach.
As a picnic dish: Pack it up (assemble just before serving!) for a breezy picnic or potluck-it travels well and looks gorgeous on the table.
More fresh, summery recipes for you to enjoy.
Berry Caprese Salad with Balsamic Maple Vinaigrette
Prosciutto Wrapped Stuffed Dates
Made this Cantaloupe and Prosciutto Salad recipe? Let me know what you think in the comments!
Recipe
Cantaloupe and Prosciutto Salad with Burrata
Equipment
- Cutting board and knife
Ingredients
- 1 small cantaloupe, halved and sliced or half a large cantaloupe
- 6 oz prosciutto
- 8 oz burrata or 2 4oz balls
- good quality finishing olive oil
- freshly cracked black pepper
- flaky sea salt
- 1 handful fresh basil, torn or sliced
- Balsamic glaze
Instructions
- Layer a serving dish with slices of cantaloupe. Top those with torn pieces of prosciutto and then burrata. Make a cut in the stop of the burrata to open (not slicing all the way through). Add a generous drizzle of of olive oil and balsamic glaze. Then finish with flaky sea salt, freshly cracked black pepper and fresh basil. Serve immediately with crusty bread, arugula or on its own. Enjoy!
andrea
I tried this salad with burrata and loved how simple yet refreshing it was—perfect balance of sweet, salty, and creamy in every bite.
Greta
I made this buratta salad for my husband (he loves buratta) and he said was amazing! I have to make this again now. Thanks ?
Jaleah Kendrick
This salad is amazing!! The prosciutto is definitely the star of the show.
Bev
I have never eaten this before but was having a dinner party and wanted something unique and a little fancy! This was a hit with everyone! Served it as an appetizer!
Claudia
I tried this Cantaloupe and Prosciutto Salad with Burrata and it was such a refreshing combo! The sweet melon with creamy burrata and salty prosciutto—so good and perfect for a light lunch.