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Instructions
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.
Notes
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.