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Cantaloupe, Prosciutto, & Burrata Salad

This is a fun twist on a caprese salad using cantaloupe instead of tomatoes! Cantaloupe & prosciutto is a classic combination, and I loved it with creamy burrata, a drizzle of balsamic glaze, and a sprinkle of fresh basil. It screams summertime.

Cantaloupe, prosciutto, & burrata salad drizzled with balsamic glaze and sprinkled with fresh basil. The salad is on a white platter with black cross-hatching around the edges.

Have you ever eaten cantaloupe with prosciutto?

Sounds weird, I know.

The first time I had this was in Austria about 20 years ago. An Austrian lady, who had recently returned from a vacation in Italy served it to us. She had eaten it there and thought it was the greatest thing ever.

Meat on melon wasn’t something I had ever thought would be tasty, but that sweet + salty combo is surprisingly delicious!

I recently discovered how delicious burrata is, too, and thought this fun twist on a caprese salad would be a good combination.

It was a gamble that paid off very well.

Ingredients for this salad -- cubed cantaloupe in a bowl, balsamic glaze, and a plate with ripped prosciutto, a sprig of fresh basil, and some burrata cheese.

This salad is a cinch to make. You just need a few things:

What is in Cantaloupe and Prosciutto Salad?

  • Cantaloupe, obviously — Make sure and get a ripe, sweet one. If there is a lot of green the outer peel, then it’s not quite ready yet.
  • Prosciutto — A 4-ounce package was perfect for this.
  • Burrata — If you aren’t familiar, burrata is balls of fresh mozzarella filled with cream-soaked mozzarella shreds. It’s delightful.
  • Fresh Basil
  • Balsamic Glaze — This has become easier to find lately. I see it at Costco, Trader Joe’s, and some well-stocked grocery stores often. If you can’t find any, just simmer some balsamic vinegar down to a syrupy consistency. That’s all it is!

The serving platter with only the cantaloupe and prosciutto.

One of my favorite things about this salad is how easy it is to put together.

Chopping the cantaloupe is 90% of the work here.

I use a platter instead of a salad bowl because it’s not the type of salad you want to toss together — like you would a green salad.

Another shot of the finished cantaloupe, prosciutto, and burrata salad next to a tea towel and a sprig of fresh basil.

Just start with the cubed cantaloupe as the base. Arrange some bite-sized pieces of prosciutto & burrata on top. Then give it a good drizzle of balsamic glaze and a sprinkle of fresh basil.

That’s it!

Can I make this salad ahead of time?

I don’t recommend making this more than a few hours ahead of time.

You could always chop the cantaloupe and store it chilled for a few days before you need to assemble the salad. Most of the work would be done and assembling from that point would take maybe 5-10 minutes.

Top view of the salad on the platter being scooped up by a large black serving spoon.

If you like this recipe, try another one of my salad recipes featuring fruit! Not really fruit salad (well, except for the melon salad which is all fruit), but… salads that have both veg & fruit. Am I overexplaining? Probably.

More Salad Recipes with Fruit on Perry’s Plate

Asparagus & Grilled Melon Salad — if you’ve never grilled cantaloupe, you’re in for a treat!

Grilled Asparagus & Orange Salad — Another fresh salad featuring asparagus. Who knew it paired so well with fruit?

Blackberry, Bacon & Egg Salad — A Cobb-like salad featuring fresh blackberries and a maple-dijon dressing.

Strawberry Cobb Salad with Balsamic Vinaigrette — Love this other twist on a Cobb with strawberries!

Melon Salad with Ginger-Mint Dressing — This recipe elevates a simple bowl of mixed melon with a light ginger-mint dressing! Also, the juices at the bottom of the bowl when the melon is gone makes a pretty fabulous drink. Just saying.

Mango Cucumber Rice Salad — Mangoes and cucumbers are such a refreshing combo in this grain-based salad.


If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cantaloupe, Prosciutto, & Burrata Salad

Cantaloupe, Prosciutto, & Burrata Salad

Yield: Serves 8 as a side
Prep Time: 20 minutes
Total Time: 20 minutes

This is a fun twist on a caprese salad using cantaloupe instead of tomatoes! Cantaloupe & prosciutto is a classic combination, and I loved it with creamy burrata, a drizzle of balsamic glaze, and a sprinkle of fresh basil. It screams summertime.

Ingredients

  • 1 medium ripe cantaloupe
  • 4 ounces prosciutto
  • 4-6 ounces burrata
  • 2-3 Tablespoons balsamic glaze
  • About 12 fresh basil leaves

Instructions

  1. Prep the cantaloupe by cutting it in half, scooping out the seeds and dividing it into sections that are easy to peel. Cut the cantaloupe into bite-sized pieces and arrange them on a serving platter.
  2. Rip the prosciutto into bite-sized pieces and place them evenly among the melon pieces. Do the same with the burrata.
  3. Drizzle the whole thing with as much balsamic glaze as you like.
  4. Remove the basil leaves from their stems and place them in a stack. Roll it up and slice it thinly to make "ribbons". Sprinkle these over the whole salad.
  5. Serve immediately. Or serve chilled for up to 2-3 hours before serving.

Notes

  1. I don't recommend making this far in advance. If you need to do some prep-ahead, you can cube the cantaloupe up to 5-6 days in advance.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 311Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 77mgSodium 923mgCarbohydrates 9gFiber 0gSugar 7gProtein 23g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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