Prosciutto and Melon Salad with Burrata
This prosciutto and melon salad with burrata is proof that the simplest ingredients, arranged well, make the most memorable appetizer on the table.
Servings: 8 people
Calories: 335kcal
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.
Notes
Variation — individual plates: To plate this as individual portions instead of one shared platter (better for a formal sit-down dinner), divide the dressed arugula, cantaloupe, and prosciutto evenly among plates. Top each plate with either half or full portion of burrata, then finish each plate individually with olive oil, balsamic glaze, fleur de sel, black pepper, and basil.
Nutrition
Serving: 235g | Calories: 335kcal | Carbohydrates: 16g | Protein: 18g | Fat: 22g | Saturated Fat: 11g | Fiber: 1g | Sugar: 10g