This prosciutto and melon salad may look like something you’d order off a restaurant menu, but it’s genuinely one of the simplest things I make — no stove, about fifteen minutes, all on one plate. It’s as easy as it is elegant.
This classic Italian appetizer comes together with a bed of lightly dressed arugula, thin slices of ripe cantaloupe, torn prosciutto, and burrata cheese, finished with olive oil, balsamic glaze, a pinch of flaky sea salt, and fresh basil. While it can be made any time of year, when cantaloupe is in season, this Prosciutto and Melon Salad with Burrata is a must at my house.
The Best Cantaloupe Salad Recipe Starts with Ripe Melon
In-season cantaloupe tastes like an entirely different fruit than what you’ll find shrink-wrapped in the grocery store in February — genuinely unbelievable flavor, sweet without being cloying. Slice it somewhere between a quarter-inch and a half-inch thick so it holds its shape on the plate but is still easy to eat in one bite alongside the prosciutto and burrata.
How to Serve Prosciutto and Melon Salad with Burrata: 2 Ways
Serve as an Individual Appetizer for a Dinner Party
For a more Casual Gathering, create a Sharable Platter
How you plate Prosciutto and Melon comes down to the kind of gathering you’re hosting. For a casual gathering or a family-style spread, build it all on one large platter and let everyone serve themselves. For a more formal sit-down dinner, like a dinner party or special occasion, plate it individually. If plating individually, you can serve a whole portion of uncut burrata rather than halving it if its the only starter.
Burrata is Magical!
Burrata is a fresh Italian cheese that looks similar to mozzarella, but the magic is on the inside. The outer layer is fresh mozzarella, while the center is filled with a mixture of soft mozzarella curds and cream. I tend to prefer burrata with a thicker, creamier center rather than one that is overly loose or runny. Burrata pairs beautifully with everything from tomatoes and peaches to prosciutto and melon. You can really elevate a tomato caprese platter by roasting tomatoes and adding burrata.
Tips for making a Burrata Appetizer
Not all burrata is created equal, and the brand matters more than you’d think for a dish this simple. I specifically recommend BelGioioso Brand Burrata for this type of burrata appetizer — it halves cleanly, the portion size is right, and the center isn’t overly runny, so it holds its shape once you cut into it. That matters here since there’s no cooking to hide behind; the burrata itself is doing a lot of the work.
Can I make prosciutto and melon salad ahead of time?
Yes, you can make Prosciutto and Melon ahead of time by prepping the ingredients and then assembling it right before serving. Dressed arugula wilts if it sits too long, and burrata is best enjoyed shortly after it’s cut. You can slice the cantaloupe and portion the prosciutto a few hours ahead and keep them chilled, then build the platter just before your guests arrive.
What can I use instead of burrata?
Fresh mozzarella is the closest substitute if burrata isn’t available, though you’ll lose the creamy, spreadable center that works really well for this dish.
What is Burrata?
Burrata is a fresh Italian cheese that looks similar to mozzarella, but the magic is on the inside. The outer layer is fresh mozzarella, while the center is filled with stracciatella—a rich mixture of soft mozzarella curds and cream. I prefer burrata with a thicker, creamier center rather than one that is overly loose or runny. It’s soft, rich and wonderfully creamy, with a mild, milky flavor that pairs beautifully with everything from tomatoes and peaches to prosciutto and melon.
Prosciutto and Melon Salad with Burrata
Ingredients
- Arugula- a small handful per person
- 1/2 small cantaloupe- sliced 1/4 to 1/2 inch thick
- Prosciutto- approx 2 slices per person
- 4 Burrata Balls- Halved (recommended: BelGioioso brand)
- Extra virgin olive oil
- Lemon
- Balsamic glaze
- 6 large fresh basil leaves- thinly julienned
- Salt and Fresh cracked pepper
- Fleur de sel (optional)
Instructions
- Dress the arugula- just enough to ensure it isn't dry. In a large bowl, toss the arugula with a very light drizzle of olive oil, a small squeeze of lemon (watch for pits!), dash of kosher salt, and pepper.
- Spread the dressed arugula out as the base on a large serving platter or individual salad plate, if serving as individual portions.
- Arrange the sliced cantaloupe over the arugula.
- Drape the prosciutto over and around the melon in loose folds.
- Nestle the burrata throughout the platter.
- Drizzle the whole platter with extra virgin olive oil and balsamic glaze.
- Add a small pinch of fleur de sel to the burrata, if using.
- Finish with a few grinds of fresh black pepper over the whole platter and a generous scatter of julienned basil.
- Serve immediately.
