Burrata & Crispy Prosciutto Salad with Melon
Serves 4
Ingredients
2 cups arugula
2 cups fresh cantaloupe balls (or cubes)
~2 oz (~4 slices) prosciutto
6-8 oz burrata
2 tbsp fresh basil, finely chopped
Good-quality olive oil
Good-quality balsamic reduction
Flaky salt and black pepper
Instructions
Crisp the Prosciutto:
Heat a skillet over medium heat. Place 2-3 slices of prosciutto in the pan and lay flat.
Cook for 1-2 minutes until prosciutto starts to crinkle and shrink. Flip and cook for another minute until crispy.
Remove from the pan and let cool, then roughly chop.
Assemble the Salad:
On a large serving platter, layer the arugula as the base.
Add cantaloupe balls, followed by burrata, crispy prosciutto, and chopped basil.
Finish with Dressing:
Drizzle with olive oil and balsamic reduction. Sprinkle with flaky salt and black pepper to taste.
Tip: Avoid over-salting, as the prosciutto adds natural saltiness.
Serve immediately and enjoy this refreshing summer salad!
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