20-Minute Melon, Prosciutto and Burrata

495

This salad TASTES and LOOKS like a fahncy fahncy platter you’d get at a fahncy fahncy restaurant in Italy. But it takes 15 minutes to throw together! Ok, maybe 20, it really depends on how fast you can slice up the melon!

Melon, cucumbers, prosciutto, burrata, fresh herbs, and crunchy, buttery macadamia nuts all combine to make this gorgeous, freakishly good salad/platter situation.

Make it! ASAP!

20-Minute Melon, Prosciutto and Burrata

Servings 4 to 6 people

Equipment

  • Chef’s knife
  • Cutting board

Ingredients

  • 1/2 a melon (cantaloupe, honeydew, or one of the fun hybrids at the farmers market!)
  • 3 to 4 ounces prosciutto2
  • 2 Persian cucumbers or 1/2 English cucumber, sliced paper thin
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh mint leaves
  • Juice of 1 lime
  • 2 tbsp honey
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp flaky sea salt
  • 3 to 4 burrata balls (4 to 6 ounces)
  • 1/3 cup roasted, salted macadamia nuts, roughly chopped
  • Freshly ground black pepper

Substitutions:

  • Melon: this salad is also delicious with peaches, nectarines, plums, etc.! Don’t slice them thinly, just cut them into wedges and add everything to a platter. Doesn’t have to be melon, though! Peaches, nectarines, plums, etc are all delicious with burrata and prosciutto!
  • Prosciutto: any thinly sliced cured meat that you love!
  • Cucumbers: you can omit these, but I love the crisp vegetal bite that they add!
  • Basil and mint: I love this combo here, but cilantro could be subbed in for one of them! You can not use dried herbs here!
  • Lime juice: lemon juice, or 1 to 2 tablespoons of a light colored vinegar.
  • Honey: I love the honey here, and I don’t think agave or maple syrup would be a great substitute. Stick with honey if you can!
  • Extra-virgin olive oil: this is pretty important since it has so much flavor and is really the only sauce/dressing of the whole dish. Olive oil is the best sub, but EVOO has so much more flavor!
  • Flaky sea salt: use kosher salt, but man, those big flakes are sooo good with melon!
  • Burrata: cilegine (the little tiny mozzarella balls), cut in half.
  • Macadamia nuts: almonds or cashews!
  • Freshly ground black pepper: if you love spice, red pepper flakes would be great here.

Instructions

  • Cut the skin off of the half a cantaloupe and scrape the seeds out and discard them. Place the half cut-side down on the cutting board, and cut it in half. Lay each half on it’s side and slice as thinly as you possibly can into half-moon shaped slices. I’m talking super, super thin!
  • Layer the slices in a circular pattern.
  • Rip 3 to 4 ounces prosciutto into smaller pieces and layer it, the 2 sliced Persian cucumbers, 1/4 cup fresh basil leaves, and 1/4 cup mint leaves throughout the melon slices.
  • Drizzle the salad with the juice of 1 lime, 2 tablespoons honey, 2 tablespoons extra-virgin olive oil, and season with 1/2 teaspoon flaky sea salt.
  • Gently open the 4 to 6 ounces burrata balls so that the creamy center is exposed. Place the burrata over top the salad. Scatter 1/3 cup macadamia nuts over top. Drizzle a tiny bit more extra-virgin olive oil over the burrata.
  • Grind about 1/8 teaspoon freshly ground pepper over everything and serve immediately!
  • 1/2 a melon (cantaloupe, honeydew, or one of the fun hybrids at the farmers market!)
  • 3 to 4 ounces prosciutto2
  • 2 Persian cucumbers or 1/2 English cucumber, sliced paper thin
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh mint leaves
  • Juice of 1 lime
  • 2 tbsp honey
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp flaky sea salt
  • 3 to 4 burrata balls (4 to 6 ounces)
  • 1/3 cup roasted, salted macadamia nuts, roughly chopped
  • Freshly ground black pepper

Substitutions:

  • Melon: this salad is also delicious with peaches, nectarines, plums, etc.! Don’t slice them thinly, just cut them into wedges and add everything to a platter. Doesn’t have to be melon, though! Peaches, nectarines, plums, etc are all delicious with burrata and prosciutto!
  • Prosciutto: any thinly sliced cured meat that you love!
  • Cucumbers: you can omit these, but I love the crisp vegetal bite that they add!
  • Basil and mint: I love this combo here, but cilantro could be subbed in for one of them! You can not use dried herbs here!
  • Lime juice: lemon juice, or 1 to 2 tablespoons of a light colored vinegar.
  • Honey: I love the honey here, and I don’t think agave or maple syrup would be a great substitute. Stick with honey if you can!
  • Extra-virgin olive oil: this is pretty important since it has so much flavor and is really the only sauce/dressing of the whole dish. Olive oil is the best sub, but EVOO has so much more flavor!
  • Flaky sea salt: use kosher salt, but man, those big flakes are sooo good with melon!
  • Burrata: cilegine (the little tiny mozzarella balls), cut in half.
  • Macadamia nuts: almonds or cashews!
  • Freshly ground black pepper: if you love spice, red pepper flakes would be great here.

Notes

  • You can make most of this salad ahead of time, but layer in the prosciutto and add the burrata on top at the last minute. The prosciutto will get soggy if you layer it in with the melon ahead of time!
Author: Caroline Chambers

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