Easy Prosciutto and Melon Salad with Burrata Recipe

Looking for a quick & delicious summer salad? This prosciutto and melon salad with burrata recipe is a must-try!

There’s something truly amazing about the way certain flavors dance together on your palate, wouldn’t you agree? For me, the combination of sweet melon, salty prosciutto, and creamy burrata is a symphony of textures and tastes that I have my heart. And what makes this even more special right now? The abundance of peppery arugula I’m harvesting from my kitchen garden, all thanks to the wonders of winter sowing!

If you’re looking for the perfect light summer meal that’s both elegant and easy, or a beautiful side salad to complement your favorite grilled dishes, look no further. This Melon and Prosciutto Salad with Burrata is a total winner. The creamy burrata melts in your mouth, providing a luxurious counterpoint to the juicy melon and savory prosciutto. And that fresh, slightly spicy arugula? It adds a wonderful peppery bite that ties everything together beautifully.

Today, I’m thrilled to share my go-to recipe for this fantastic salad, especially since my little arugula seedlings have grown into such a bountiful harvest!

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Melon and Prosciutto Salad with Burrata and Arugula

This salad is a perfect balance of sweet, salty, creamy, and peppery. It’s quick to assemble and makes a wonderful appetizer, light lunch, or side dish.

Yields: 4 servings Prep time: 15 minutes

Melon and Prosciutto Salad Ingredients

• arugula (preferably homegrown!)
• small cantaloupe, seeded and cut into bite-sized wedges or cubes
• small honeydew melon, seeded and cut into bite-sized wedges or cubes
• prosciutto
• fresh burrata cheese
• extra virgin olive oil
• balsamic glaze (or balsamic vinegar, reduced slightly)
• Freshly ground black pepper to taste
• Optional: Fresh mint or basil leaves

Directions to Make Prosciutto and Melon Salad Recipe

1. Gently wash and thoroughly dry your beautiful arugula. Place it in a large salad bowl.
2. Add the sweet cantaloupe and refreshing honeydew melon to the bowl. The contrasting textures and flavors of the two melons really elevate the dish.
3. Arrange the salty prosciutto over the melon and arugula. You can either drape the slices artfully or tear them into smaller, more manageable pieces.
4. Now for the star of the show: the burrata! Carefully place the whole ball(s) in the center of the salad for a dramatic presentation, or tear it into creamy chunks and distribute them throughout. That first bite with the burst of milky goodness is just heavenly!
5. Drizzle everything with a good quality extra virgin olive oil and then a touch of sweet and tangy balsamic glaze (or your own reduced balsamic vinegar).
6. Season with freshly ground black pepper to enhance the flavors. Remember, the prosciutto is already salty, so you likely won’t need additional salt.
7. For an extra layer of freshness and aroma, sprinkle with torn fresh mint or basil leaves, if you have them on hand.
8. Serve immediately and enjoy the delightful combination of flavors and textures! A gentle toss right before serving will help distribute the dressing slightly.

Serving Suggestions

• Light Lunch: This salad is satisfying enough to be a delicious and refreshing light lunch on its own, especially on a warm day.
• Grilled Side: It pairs beautifully with grilled chicken, fish, shrimp, or even steak. The coolness of the salad provides a lovely contrast to the smoky flavors of the grill.
• Appetizer: Served in smaller portions, this salad makes an elegant and flavorful appetizer for a summer gathering.
• Add Bread: Serve with crusty bread to soak up any of the delicious juices and creamy burrata.

Variations

• Different Melons: Feel free to experiment with other types of melons like watermelon for a slightly different flavor profile.
• Add Nuts: Toasted pine nuts, slivered almonds, or chopped pistachios would add a delightful crunch.
• Cheese Alternatives: If you can’t find burrata, fresh mozzarella or even creamy goat cheese would be delicious substitutes, though they won’t have that same molten center.
• Citrus Zest: A little lemon or lime zest added to the olive oil dressing can provide a bright, zesty note.
• Different Greens: While I love the peppery bite of arugula from my garden, you could also use mixed greens or baby spinach.

Make Ahead Directions

The arugula and melon can be prepped and stored separately in the refrigerator for a few hours. It’s best to add the prosciutto, burrata, and dressing just before serving to prevent the arugula from wilting and the burrata from losing its creamy texture.

Melon and Prosciutto Salad Storage Info

This salad is best enjoyed immediately. However, any leftovers (without the dressing) can be stored in an airtight container in the refrigerator for up to one day. The arugula will likely wilt, and the burrata’s texture may change.

Final Thoughts About This Prosciutto and Melon Salad With Burrata Recipe

I hope you enjoy this celebration of summer flavors as much as I do! If you try this recipe, please let me know what you think! Have you made melon and prosciutto salad before? Let’s chat more about it in the comments below. Bon Appetit!

To learn more about how to winter sow your cool season veggies like arugula, romaine, cilantro, carrots, and more, reach this post.

For more information about growing arugula, check out this post from the Utah State University Cooperative Extension.

Thank you for visiting the blog today!

Enjoy your day! xo

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