EATS: Prosciutto, Burrata, Melon Salad

I really enjoy serving this prosciutto, burrata, melon salad in the summer time. This salad recipe really highlights great ingredients making it a classic dish. You’ll get a nice burst of sweetness from the cantaloupe and honey dew melons, earthy salt from prosciutto, and a nice creamy texture from the burrata. The lemon juice gives a nice cleansing effect to the whole dish. If you can, I recommend finishing this prosciutto, burrata, melon salad with a basil infused olive oil. The basil really compliments the flavors and gives this summer salad another level of fruitiness. This salad recipe pairs really well with a glass of prosecco or champagne which makes it a really nice brunch dish. If you serve the prosciutto, burrata, melon salad with some bubbly, pull back the lemon juice in the salad a bit to keep the acidity balanced.

Prosciutto Burrata Melon Salad Ingredients

• 8 ounces of thinly sliced prosciutto

• 1 small cantaloupe

• 1/2 honey dew melon

• 2 balls of burrata, rinsed and pated dry

• juice of 1 medium lemon

• sea salt (to taste)

• 1/4 cup extra virgin olive oil

• aged balsamic vinegar, for drizzle

• optional 2 Tablespoons basil infused olive oil

Prosciutto Melon Salad Instructions

• cut melons in half and remove seeds. cut the meat of the fruit into 1 1/2 inch cubes and place in large mixing bowl.

• season and toss the melons with salt, lemon juice, and olive oil.

• lay melons on serving tray. tear prosciutto into bite sized pieces and disburse throughout the melons.

• tear burrata into bite sized pieces and disburse over melons and prosciutto

• drizzle the prosciutto melon salad with aged balsamic vinegar and basil infused olive oil.

• finish the salad with maldon sea salt (large flake sea salt)

• serve and enjoy!