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This melon and prosciutto salad is the dish of the summer. Sweet melon wrapped in salty prosciutto, surrounded by creamy burrata cheese, fresh basil and mint. The perfect summer salad.
Cantaloupe season is from June to August and you want to get a good one. When shopping for cantaloupes: it should have a sweet smell, it feels heavy, and the stem should give a little when pressed. In this recipe, you can use any type of melon though.
Cutting the melon
In this recipe, I cut the melon in two different ways. First, using a sharp knife, cut the melon in half. You can use a dish towel to help secure if you find your hand slipping. Using a spoon, scoop the seeds out and discard. If you don’t have a melon baller, you can use a teaspoon measuring spoon to form balls.
With the other half of the melon, scoop the seeds out and slice into sections. Cantaloupes are great because they have lines to guide you! If too thick, you can cut that section in half. Using a pairing knife, cut along the green line to remove the skin.
Assembling the salad
Once you have cut your melon, it is time to assemble the salad. I laid down some arugula, then proceeded to wrap the sliced melon in prosciutto. The combination of salty and sweet is SO delicious. You can get creative with your assembly of the salad, I tore up a ball of burrata cheese and tucked it around, as well as some more prosciutto.
I garnished with fresh basil, fresh mint, and grated some lemon zest over the top for a fresh note. You can also use mozzarella cheese, feta, or use different herbs. The best part of this salad is how versatile it is.
This salad is best enjoyed fresh and cold. If making ahead, keep in refrigerator until you are ready to serve. I also recommend not placing the burrata cheese until serving, because it is creamy and will wilt the arugula/herbs.
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- 1 cantaloupe melon (see note #1)
- 4 ounces prosciutto
- 4 ounces burrata cheese (1 ball)
- 2 cups fresh arugula
- Handful basil leaves (sliced (chiffonade))
- 2 sprigs fresh mint leaves
- Zest of 1 lemon
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- Using a sharp knife, cut cantaloupe in half. If slippery, you can use a dish towel to secure. Scoop out seeds with a spoon and discard. On one half of the cantaloupe, use a melon baller or measuring teaspoon to scoop and create balls. On the other half of the cantaloupe, cut following the lines of the cantaloupe, if too thick you can cut those in half. Using a pairing knife, cut along the green to remove the skin.
- On a serving plate, lay down the arugula leaves. Take the sliced cantaloupe and wrap with prosciutto, place those on top of the arugula. Next place the balled melon and the leftover prosciutto. Gently tear the burrata into pieces and place (see note #2). Top with the fresh basil, fresh mint, then zest a lemon over the top.
- This salad is best enjoyed fresh and cold, serve immediately upon making, or store in the refrigerator prior to serving.
- When choosing a cantaloupe: you want it to smell sweet, be heavy, and the stem should give a little when pressed.
- Burrata is creamy and wet, if not serving right away, wait till serving to place the burrata or the arugula and herbs will wilt.
- You can also use watermelon for this recipe, as well as different cheeses such as mozzarella balls or feta.
- This dish is best served cold and freshly made.