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–+ servings
Cantaloupe melon is sliced and laid out on a white dish topped with prosciutto and burrata cheese, then finished with olive oil, salt, pepper and fresh basil and served with 2 glasses of rose.

Cantaloupe and Prosciutto Salad with Burrata

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.
5 from 10 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Lunch, Salad, Side Dish, Snack
Cuisine Italian
Servings 6 servings as an appetizer

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!

Notes

*Note on serving size* This recipe makes about 6 portions if serving as an appetizer. For a complete meal it makes about 2 servings. 
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