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
- 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.
- 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.
- 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.
