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This summer melon and prosciutto salad combines sweet cantaloupe with salty prosciutto and creamy burrata for a refreshing appetizer or light meal. The peppery arugula and herbal notes of fresh basil add complexity, while the olive oil and balsamic reduction bring everything together into a harmonious dish that celebrates seasonal produce.
I first made this salad for a lakeside picnic last July, and it has become my signature summer dish. My friends now expect me to bring it to every warm weather gathering, and I'm always happy to oblige.
Ingredients
- Arugula: Adds a peppery bite that balances the sweetness of melon; choose young, tender leaves for the best flavor
- Cantaloupe: Provides juicy sweetness; look for a fragrant melon that feels heavy for its size
- Prosciutto: Brings salty depth; splurge on quality Italian prosciutto di Parma if possible
- Burrata: Offers creamy richness; seek out fresh burrata that feels soft and pillowy
- Fresh basil: Contributes aromatic herbal notes; use bright green leaves without any brown spots
- Good quality olive oil: Forms the foundation of the dressing; opt for extra virgin with a fruity profile
- Balsamic reduction: Adds sweet acidity; choose a thick, syrupy reduction or make your own
- Flaky salt: Enhances all flavors; Maldon or fleur de sel work beautifully here
- Black pepper: Adds subtle heat; freshly cracked is significantly better than pre-ground
Step-by-Step Instructions
- Prepare the Melon:
- Use a melon baller to create perfect spheres of cantaloupe, working your way around the fruit until you have about 2 cups. The melon baller creates elegant shapes that hold their juice better than knife-cut pieces. If you don't have a melon baller, cut the melon into half-inch to one-inch cubes. Make sure to remove all seeds and stringy parts for the best texture experience.
- Crisp the Prosciutto:
- Heat a dry skillet over medium heat until hot but not smoking. Carefully lay 2 to 3 slices of prosciutto flat in the pan without overlapping. Cook for about 1 to 2 minutes per side, watching closely as it can burn quickly. The prosciutto will change from soft and pliable to crisp and slightly darker. Transfer to a paper towel to cool completely before roughly chopping into bite-sized pieces. The crisping intensifies the savory flavor and adds textural contrast.
- Assemble the Salad:
- Start with a large, preferably white platter to showcase the colorful ingredients. Spread the arugula in an even layer across the bottom, creating a verdant bed for the other components. Distribute the melon balls evenly across the arugula. Tear the burrata into several pieces with your hands, allowing the creamy interior to spill out slightly, and arrange these pieces throughout the salad. Scatter the crispy prosciutto pieces over the top. Sprinkle the finely chopped basil evenly across the entire dish.
- Dress and Season:
- Drizzle approximately 2 tablespoons of your best olive oil in a zigzag pattern across the salad. Follow with a lighter drizzle of balsamic reduction, using about 1 tablespoon total. Finish with a generous pinch of flaky salt, crushing it slightly between your fingers as you sprinkle to distribute evenly. Add freshly ground black pepper to taste, approximately 4 to 5 grinds. Serve immediately for the best flavor and texture experience.
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The burrata is truly the star of this dish for me. I discovered its magic on a trip to southern Italy, where I watched a cheesemaker pull fresh mozzarella curd and fill it with cream. That first taste of burrata against sweet summer fruit changed my approach to simple salads forever.
Perfect Melon Selection
Choosing the right cantaloupe makes all the difference in this recipe. Look for a melon with a slightly sweet fragrance at the stem end, which indicates ripeness. The rind should have a raised, netted pattern and feel slightly yielding when pressed at the bottom end, but not soft. A good cantaloupe should feel heavy for its size, indicating juiciness. Avoid melons with soft spots, bruises, or an overpowering smell which might indicate overripeness. For best flavor, allow your melon to ripen at room temperature until fragrant before refrigerating.
Make Ahead Options
While this salad shines brightest when freshly assembled, you can prepare components ahead of time. The cantaloupe can be balled or cubed up to 24 hours in advance and stored in an airtight container in the refrigerator. Crisp the prosciutto up to 4 hours ahead, but store at room temperature to maintain crispness. Wash and dry arugula up to 2 days ahead, storing with a paper towel in a sealed bag. When ready to serve, simply assemble all components and dress. Avoid dressing the salad until the last minute to prevent wilting.
Seasonal Variations
This versatile salad template works beautifully throughout the year with seasonal adaptations. In late summer, substitute honeydew or watermelon for the cantaloupe. Fall brings opportunities to use persimmons or figs instead of melon, paired with a drizzle of honey. Winter versions work well with blood oranges or grapefruit segments, while spring allows for strawberries or early peaches. The key is maintaining the balance between sweet fruit, salty prosciutto, and creamy cheese. You can also swap the burrata for ricotta salata in cooler months when you want a firmer, more aged cheese option.
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Enjoy this easy, elegant dish that highlights the best of summer produce!
Frequently Asked Questions
- → How do I prepare cantaloupe for this salad?
Use a melon baller to scoop cantaloupe into balls or cut it into ½–1-inch cubes. Ensure the pieces are bite-sized for easy serving.
- → Can I substitute burrata in this salad?
Yes, you can use fresh mozzarella, goat cheese, or ricotta as an alternative to burrata, depending on your preference.
- → How do I make the prosciutto crispy?
Heat a skillet over medium heat, lay prosciutto slices flat, and cook for 1–2 minutes on each side until crispy. Let them cool before chopping.
- → What does the balsamic reduction add to the salad?
The balsamic reduction provides a tangy, slightly sweet flavor and a glossy finish that enhances the dish’s overall taste.
- → Can I prepare this salad in advance?
You can prepare the melon, crisp the prosciutto, and chop the basil ahead of time, but wait to assemble and dress the salad until just before serving to maintain freshness.