Fresh Melon & Prosciutto Salad with Burrata

Elegant. Easy. Unforgettable.

Introduction: A Slice of Summer on Every Plate

There’s something magical about summer meals that require minimal cooking yet deliver maximum flavor. Enter the Fresh Melon & Prosciutto Salad with Burrata—a show-stopping dish that captures the spirit of Italian summers and the ease of California coastal cuisine. It’s light and refreshing but rich and indulgent. Whether you’re prepping for a lazy brunch, a breezy dinner on the patio, or a wine-fueled girls’ night, this salad brings gourmet elegance without the fuss.

This dish perfectly balances sweet cantaloupe, creamy burrata cheese, salty prosciutto, and peppery greens, all finished with a splash of olive oil and a drizzle of tangy balsamic glaze. It’s the ultimate no-cook recipe that feels both rustic and refined—perfect for when you want to impress without turning on the stove.

What Makes This Salad So Special?

Let’s break down why this salad works so well:

• Sweet + Salty Flavor Combo: The natural sugar of ripe cantaloupe meets the salty, savory notes of prosciutto for a contrast that sings on your palate.
• Creamy Texture: Burrata’s luxurious center melts into every bite, adding richness without feeling heavy.
• Herbal and Peppery Notes: Fresh basil and arugula add complexity and brightness.
• Visually Stunning: The vibrant oranges, creamy whites, and emerald greens look like edible art on a plate.

A Bit of History: The Origins of Prosciutto and Melon

This combination isn’t a modern invention—it’s a centuries-old pairing rooted in Italian tradition. “Prosciutto e Melone” is a classic antipasto, served throughout Italy, especially during the hot summer months. The savory prosciutto complements the juicy melon in a way that’s refreshing and satisfying without being heavy.

While the Italians keep it simple—just melon and ham—we’ve elevated it into a full California-style salad with creamy burrata and fresh greens, making it a complete meal that’s both timeless and trendy.

Ingredients

Here’s everything you need for this flavor-packed summer salad:

Core Ingredients:

• 1 ripe cantaloupe, peeled, deseeded, and cut into wedges or balls
• 6–8 slices of prosciutto di Parma, thinly sliced
• 1 ball of fresh burrata (about 4 oz), at room temperature
• 2 cups baby arugula or mixed greens
• Fresh basil leaves, roughly torn
• 1 tablespoon extra virgin olive oil
• 1 teaspoon balsamic glaze or reduction
• Flaky sea salt and cracked black pepper, to taste

Optional Add-Ins:

• ¼ cup toasted pine nuts – for crunch
• Sliced avocado or cherry tomatoes – for variety
• Fresh mint leaves – for cool contrast
• Red chili flakes or chili oil – for heat
• Grilled shrimp or chicken – to make it a full meal

How to Make Fresh Melon & Prosciutto Salad with Burrata

Step 1: Prep the Melon

Choose a ripe cantaloupe—firm but fragrant. You can cut it into wedges for a rustic look or use a melon baller for a more refined presentation. Chill the pieces before serving for an extra-refreshing bite.

🍈 Pro tip: To check ripeness, press the stem end of the melon—it should give slightly and smell sweet.

Step 2: Plate the Greens

Use a wide platter or shallow bowl. Scatter the arugula or greens as the base. Their peppery flavor balances the sweetness of the melon and creaminess of the burrata.

Step 3: Layer the Prosciutto

Artfully drape or fold the prosciutto slices across the greens. Prosciutto should be served at room temperature for the best texture and flavor.

Step 4: Add the Burrata

Place the burrata in the center of the salad. Tear it slightly open to let the creamy interior flow, allowing it to mingle with the other ingredients.

Step 5: Garnish and Finish

Top with basil leaves, drizzle with olive oil and balsamic glaze, then season with flaky salt and cracked black pepper. Add optional ingredients like pine nuts, mint, or chili flakes for a personalized touch.

Plating Tips for Entertaining

• For Dinner Parties: Serve on a large white or wooden platter for rustic elegance. Add edible flowers for extra color.
• For Appetizers: Create mini skewers with melon, prosciutto, and burrata pieces for handheld bites.
• For Brunch Boards: Add this salad to a brunch grazing table alongside cheeses, olives, and breadsticks.

Make It a Meal: Serving Suggestions

• With Crusty Bread: Use slices of grilled ciabatta or sourdough to scoop up burrata and juices.
• As a Light Lunch: Add grilled chicken breast or seared halloumi on the side.
• As a Starter: Serve smaller portions before a pasta or risotto course.
• For Wine Night: Pair with sparkling wine, crisp Pinot Grigio, or a chilled rosé.

Nutrition Breakdown (per serving)

Note: This is a rough estimate. Actual values may vary depending on serving size and ingredient brands.

Substitutions and Variations

• No Burrata? Use fresh mozzarella, ricotta, or even crumbled feta.
• No Prosciutto? Try smoked salmon, bresaola, or skip it for a vegetarian version.
• Melon Swap: Use honeydew, watermelon, or even ripe peaches.
• Vegan? Use vegan cheese and roasted chickpeas for protein and crunch.
• Gluten-Free? Naturally gluten-free, just serve with GF bread or omit it.

Hosting a Summer Gathering? Here’s How to Feature This Salad

This salad is the kind of dish people talk about. It fits beautifully into the themes of:

Elegant Alfresco Dinner Party

• Pair it with sparkling wine, grilled fish, and lemony orzo.
• Use linen napkins and fresh flowers to keep the aesthetic light and breezy.

Poolside Brunch

• Serve this with mimosas, chilled watermelon, and lemon pastries.
• Offer mini yogurt parfaits or cucumber sandwiches for variety.

Date Night on the Patio

• Keep it intimate with this salad, a chilled white wine, and some jazz playing.
• Add candles and string lights for ambiance.

Seasonal Benefits: Why This Salad Works Best in Summer

• Peak Produce: Melons, basil, and arugula are at their most flavorful and affordable.
• No Cooking: Ideal for hot days when you want something fresh.
• Hydration: Melon is high in water content, making it refreshing and revitalizing.
• Vibrant Colors: Bright orange, creamy white, and deep greens look beautiful and feel festive.

Leftovers & Storage Tips

• Don’t store fully assembled salad – the burrata and melon release liquid.
• Store components separately: Greens, cut melon, prosciutto, and burrata in separate containers.
• Use leftovers creatively:
  • Mix with quinoa or couscous for a grain salad.
  • Add to a wrap with arugula and avocado.
  • Top crostini with leftover burrata and melon for an easy snack.

Frequently Asked Questions (FAQs)

Q: Can I prepare this salad in advance?
A: You can prep ingredients ahead of time, but assemble right before serving for best texture.

Q: What can I use instead of balsamic glaze?
A: Try pomegranate molasses, fig jam drizzle, or a squeeze of lemon juice with honey.

Q: Can I use pre-cut melon?
A: Absolutely, but choose high-quality, fresh-cut melon to preserve taste and texture.

Q: Is this salad keto or low-carb?
A: While cantaloupe has some natural sugars, this salad can fit into moderate-carb or low-carb plans if portioned thoughtfully.

Final Thoughts: A Summer Salad That Feels Like a Celebration

This Fresh Melon & Prosciutto Salad with Burrata isn’t just a recipe—it’s an experience. It delivers sunshine on a plate, reminding us that food doesn’t have to be complicated to be memorable. It’s a Cantaloupe and Prosciutto Salad with a modern twist, a Burrata Salad that feels indulgent yet balanced, and a summer appetizer that always disappears quickly.

Whether you’re serving it at your next party, packing it for a sunset picnic, or just enjoying a quiet moment on the porch, this dish is guaranteed to impress.

So go ahead—slice up that melon, tear open that burrata, and drizzle that balsamic. Summer’s calling, and this salad is the answer.