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!