When the temperature soars and the idea of turning on the stove feels unbearable, this Melon, Burrata & Crispy Prosciutto Salad is a lifesaver.
This salad is a perfect blend of refreshing melon, creamy burrata, and crispy prosciutto, making it a delightful and sophisticated dish that requires minimal effort.
It’s an ideal recipe for those sweltering days when you crave something light, refreshing, and satisfying without breaking a sweat in the kitchen.
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
Steps
1. Prepare the Melon
Use a melon baller to create perfectly round melon balls.
If you don’t have a melon baller, you can dice the melon into 1/2-1” cubes.
This will ensure that each bite is filled with the juicy sweetness of the cantaloupe.
2. 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 this process with the remaining slices of prosciutto.
Let the prosciutto cool before roughly chopping it into bite-sized pieces.
3. Assemble the Salad
Begin by arranging a bed of arugula on your serving platter.
Add the melon balls on top of the arugula, spreading them out evenly.
Place the burrata on the salad, either whole or torn into smaller pieces.
Distribute the crispy prosciutto over the salad.
Sprinkle the finely chopped fresh basil across the top.
4. Dress the Salad
Drizzle good quality olive oil generously over the salad.
Add a good quality balsamic reduction in a similar fashion, ensuring each element gets a bit of the rich flavor.
Season the salad with flaky salt and freshly ground black pepper to taste.
Additional Tips and Tricks
Choosing the Best Ingredients
Arugula: Opt for fresh, baby arugula for its tender leaves and peppery flavor.
Cantaloupe: Ensure the cantaloupe is ripe and fragrant for the best sweetness and juiciness.
Prosciutto: Use high-quality prosciutto for optimal flavor and texture. It crisps up beautifully and adds a wonderful salty crunch to the salad.
Burrata: Fresh burrata is key. Its creamy interior complements the crisp and juicy elements of the salad perfectly.
Olive Oil and Balsamic Reduction: Using high-quality products makes a significant difference in the flavor profile of the salad.
Presentation
For a stunning presentation, use a large, flat platter.
Layering the ingredients thoughtfully ensures that each bite contains a bit of everything.
The vibrant colors of the arugula, melon, and basil, combined with the creamy white burrata and the golden-brown prosciutto, make this salad visually appealing as well as delicious.
Customizing the Salad
This salad is highly versatile. You can easily swap out the cantaloupe for other melons like honeydew or watermelon.
If you’re not a fan of burrata, fresh mozzarella or goat cheese are great alternatives.
For a vegetarian version, you can omit the prosciutto and add toasted nuts or seeds for some crunch.
Feel free to experiment with additional herbs like mint or tarragon for a different flavor profile.
Conclusion
This Melon, Burrata & Crispy Prosciutto Salad is the epitome of summer dining: fresh, light, and incredibly easy to make.
It’s a perfect dish for entertaining or a quick weeknight meal when you want something special without spending too much time in the kitchen.
The combination of flavors and textures in this salad is sure to impress, making it a standout recipe in your summer repertoire.
So, the next time it’s too hot to cook, remember this delightful salad and enjoy a meal that’s both effortless and exquisite.