Melon and Prosciutto Salad (Print Version)
A light salad with melon, crispy prosciutto, burrata, and fresh arugula.
# Ingredients:
→ Salad Ingredients
01 -
2 cups arugula
02 -
2 cups fresh cantaloupe, balled or cubed
03 -
2 ounces prosciutto, approximately 4 slices
04 -
6–8 ounces burrata
05 -
2 tablespoons fresh basil, finely chopped
→ Dressing and seasoning
06 -
Good quality olive oil
07 -
Good quality balsamic reduction
08 -
Flaky salt and black pepper, to taste
# Instructions:
01 -
Use a melon baller to scoop cantaloupe into balls, or dice into ½–1 inch cubes.
02 -
Heat a skillet over medium heat. Lay 2–3 slices of prosciutto flat and cook for 1–2 minutes per side until crispy. Let cool and roughly chop.
03 -
On a platter, lay down a bed of arugula. Top with melon, torn burrata, crispy prosciutto, and chopped basil.
04 -
Drizzle with olive oil and balsamic reduction. Finish with a sprinkle of flaky salt and black pepper.