Cantaloupe, Prosciutto and Burrata Salad with Basil

File this under one of the easiest, crowd pleasing summer dishes of all time. The only people who won’t like it are: vegans and melon haters. Melon haters are a thing…I’ve come to realize people love them or hate them and there’s really no in between. If you’re vegetarian, don’t sleep on this dish!!!!  I know there is prosciutto in recipe, but if you’re vegetarian, you can skip the prosciutto and add some salted roasted hazelnuts on top for a fun, funky, salty twist. 

Cantaloupe, Prosciutto, and Burrata Salad with Fresh Basil

This recipe is EXTREMELY straightforward and I really don’t want to over complicate it by going on a blog post rant. The only thing that you need to know in order to make your life easier when making this dish (and my other cantaloupe salad!) is how to cut a cantaloupe. You can watch my tutorial on Instagram, which I’m putting below. This video will show you 3 different ways to cut up a cantaloupe.

Then, I also have a tutorial for how to make this salad! Sometimes it’s just way easier for me to show you what goes on, instead of writing it all out. But for the sake of having a printable recipe, I’m going to put everything in a little recipe outline, too.

Cantaloupe, Prosciutto, and Burrata Salad with Fresh Basil

Cantaloupe, Prosciutto, and Burrata Salad with Fresh Basil

Cantaloupe, Prosciutto, and Burrata Salad with Fresh Basil

An easy, unique and crowd pelasing summer appetizer that will blow you away! Also - finally another way to use that cantaloupe you randomly bought at the super market.
Course Appetizer, Salad, Side Dish
Cuisine American, Gluten-Free, Italian
Servings 4 people (appetizer servings)

Ingredients
  

  • Half a large cantaloupe peeled and thinly sliced, crosswise (watch my tutorial to see how!)
  • 2 burrata
  • 3 oz. prosciutto
  • Extra virgin olive oil to taste, for drizzling
  • Fresh cracked black pepper to taste
  • 1 generous handful fresh basil chiffonade (AKA sliced into thin ribbons) or coarsley chopped

Instructions
 

  • Line up the cantaloupe slices on a plate. Layer the slices of prosciutto with the cantaloupe. If you'd like to tear the prosciutto into smaller bite sized pieces, you can also do that, too.
  • Put the burrata on top of the cantaloupe and prosciutto. Drizzle with extra virgin olive oil and sprinkle fresh cracked black pepper to taste. Top it off with fresh basil and enjoy immediately!

Notes

For vegetarians, skip the prosciutto and top with crunchy salted and roasted chopped hazelnuts. I love the depth of flavor the hazelnuts bring and they also challenge the creamy, soft texture of the dish. Give it a try and let me know what you think! 
Keyword basil, burrata, cantaloupe, olive oil, pepper, prosciutto

 

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