Melon Prosciutto Salad
This is a fun twist on a caprese salad using cantaloupe instead of tomatoes! Cantaloupe & prosciutto is a classic combination, and I loved it with creamy burrata, a drizzle of balsamic glaze, and a sprinkle of fresh basil. It screams summertime.
Ingredients
- 1 medium ripe cantaloupe
- 4 ounces prosciutto
- 4-6 ounces burrata
- 2-3 Tablespoons balsamic glaze
- About 12 fresh basil leaves
Instructions
- 1
Prep the cantaloupe by cutting it in half,...: Prep the cantaloupe by cutting it in half, scooping out the seeds and dividing it into sections that are easy to peel. Cut the cantaloupe into bite-sized pieces and arrange them on a serving platter.
- 2
Rip the prosciutto into bite-sized pieces and place...: Rip the prosciutto into bite-sized pieces and place them evenly among the melon pieces. Do the same with the burrata.
- 3
Drizzle the whole thing with as much balsamic...: Drizzle the whole thing with as much balsamic glaze as you like.
- 4
Remove the basil leaves from their stems and...: Remove the basil leaves from their stems and place them in a stack. Roll it up and slice it thinly to make "ribbons". Sprinkle these over the whole salad.
- 5
Serve immediately. Or serve chilled for up to...: Serve immediately. Or serve chilled for up to 2-3 hours before serving.
Cook it from the original
This recipe comes from perrysplate.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on perrysplate.com