Melon and Prosciutto Salad with Burrata and Basil (Print version)
Sweet melon, creamy burrata, salty prosciutto, and basil tossed with a light white balsamic dressing for a fresh 25-minute salad.
# Ingredients:
For the salad
01 -
3 oz (85 g) thinly sliced prosciutto
02 -
3 cups (450 g) cubed cantaloupe
03 -
2 cups (300 g) cubed honeydew melon
04 -
3 cups (60 g) baby arugula
05 -
1 cup (150 g) cherry tomatoes, halved
06 -
8 oz (225 g) burrata, drained and torn
07 -
1/2 cup loosely packed fresh basil leaves, torn
08 -
2 tablespoons shelled pistachios, roughly chopped
For the dressing
09 -
3 tablespoons extra-virgin olive oil
10 -
1 1/2 tablespoons white balsamic vinegar
11 -
1 tablespoon fresh lemon juice
12 -
1 teaspoon honey
13 -
1/2 teaspoon kosher salt, plus more to finish
14 -
1/4 teaspoon freshly ground black pepper, plus more to finish
# Instructions:
01 -
Heat the oven to 400°F (200°C). Arrange prosciutto slices on a parchment-lined baking sheet and bake for 8-10 minutes, until darker and crisp at the edges. Cool for 5 minutes, then break into pieces.
02 -
In a small bowl, whisk olive oil, white balsamic vinegar, lemon juice, honey, salt, and pepper until glossy. Taste and adjust with a little more lemon if the melon is very sweet.
03 -
Spread arugula on a wide platter. Add the cantaloupe, honeydew, cherry tomatoes, and most of the basil so the ingredients are layered rather than piled too high.
04 -
Tear the drained burrata into large pieces and tuck it around the melon. Spoon about half the dressing over the salad, keeping most of it on the fruit and greens.
05 -
Top with crispy prosciutto, pistachios, remaining basil, a pinch of salt, and extra black pepper. Serve with more dressing on the side.
# Good to know:
01 -
Best assembled right before serving.
02 -
Use ripe chilled melon for the sweetest flavor.
03 -
Prosciutto can be left uncooked if you prefer a softer classic salad.