Description
A vibrant summer salad featuring sweet cantaloupe, savory prosciutto, and creamy burrata, perfect for any gathering.
Ingredients
Scale
- 1 Fresh Cantaloupe
- 4 oz Prosciutto di Parma
- 8 oz Burrata Cheese
- 2 cups Arugula
- Fresh Basil, to taste
- 2 tbsp Quality Olive Oil
- 1 tbsp Balsamic Reduction
- Flaky Sea Salt, to taste
Instructions
- Select a ripe cantaloupe, cut into cubes or use a melon baller, then chill in the refrigerator.
- Heat a dry skillet over medium heat and crisp the prosciutto for about 90 seconds on each side. Set aside to cool and chop.
- On a wide platter, create a bed of fresh arugula.
- Distribute the chilled cantaloupe cubes and burrata cheese atop the arugula, tearing the burrata open slightly.
- Scatter the chopped prosciutto and torn basil over the salad.
- Drizzle with olive oil, balsamic reduction, and sprinkle with flaky sea salt. Serve immediately.
Notes
Best enjoyed fresh. Avoid overbaking the prosciutto and handle the burrata gently.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 700mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 30mg