This salad is inspired by those memories with the addition of arugula, burrata, basil, olive oil, and balsamic.
Growing up, our closest family friends were European and they introduced us to a whole new way of eating. I have such distinct memories of long leisurely meals, learning to hold the fork in my left hand, and of course, melon and pushcuto. This salad is inspired by those memories with the addition of arugula, bara, basil, olive oil, and balsamic.
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RECIPE:
Melon, Burrata & Crispy Prosciutto Salad
Serves 4
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
Use a melon baller to make melon balls. (Link to the melon baller we use is on our Amazon page – link in bio!) Alternatively, dice the melon into 1/2-1” cubes.
To crisp up the prosciutto, heat a skillet over medium heat. Add 2-3 slices of prosciutto to the pan and lay flat. Let it crisp up for 1-2 minutes (it will start to crinkle and shrink), then flip and cook another minute or so, until crispy.
Repeat, then let the prosciutto cool before roughly chopping.
Arrange the salad on a platter: start with a bed of arugula, then melon balls, burrata, crispy prosciutto and basil. Top with a good drizzle of olive oil and balsamic glaze and season with flaky salt and pepper to taste.
Note: don’t over-salt this salad, as the prosciutto is already salty.
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