• 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.