Melon, Prosciutto and Burrata Salad

Sweet cantaloupe, salty prosciutto, and creamy burrata turn a few fresh ingredients into a colorful no-cook salad. Pistachios and olives add crunch and a savory finish.

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A no-cook salad with contrast

Sweet melon and crisp cucumber balance the prosciutto, olives, and burrata. Dress the greens lightly and scatter the toppings over a platter so the cheese stays in soft pieces.

Assemble at the last minute

Prepare the produce ahead and refrigerate it separately. Add the burrata and dressing just before eating for the best texture.

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Melon, Prosciutto and Burrata Salad

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Sweet cantaloupe, salty prosciutto, and creamy burrata turn a few fresh ingredients into a colorful no-cook salad. Pistachios and olives add crunch and a savory finish.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Italian American
Ingredients Instructions Notes

Ingredients
  

  •  
    2¼ Cups Cantaloupe from 1 cantalope
  •  
    1½ Cups Cucumber English, sliced (from 1 cucumber)
  • 2 Heads Lettuce Little Gem, trimmed and leaves separated
  • 1 Tbsp Lemon Juice from 1 fresh lemon
  • ¼ Tsp Kosher salt
  •  
    Freshly ground black pepper to taste
  •  
    4 oz. Prosciutto sliced
  •  
    ½ Cup Castelvetrano olives roughly chopped
  •  
    ¼ Cup Pistachios salted, roughly chopped
  •  
    2 4 oz balls Burrata cheese drained
  •  
    Balsamic vinegar and flaky sea salt for serving
  • 2 tbsp Olive oil plus a little more to finish, optional

Instructions
 

  1. Whisk 2 tablespoons olive oil with the lemon juice, kosher salt, and a few grinds of black pepper in a large bowl. Add the cubed cantaloupe, sliced cucumber, and separated lettuce leaves, then toss gently.
  2. Spread the salad over a platter. Drape the prosciutto over the greens, scatter with the olives and pistachios, and tear the drained burrata into pieces over the top.
  3. Finish with a light drizzle of balsamic vinegar and additional olive oil if desired. Add flaky salt only after tasting, then serve immediately.

Notes

Makes 4 main-course servings or 6 smaller side portions. Wash the melon rind before cutting and use a clean knife and board. Keep the cut melon and cheese refrigerated until assembly. Best eaten freshly dressed; refrigerate leftovers promptly and use within 1 day for texture. Contains milk and pistachios (tree nuts). Adapted from Jenna Helwig’s Antipasto Salad at Real Simple.

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