Prosciutto Cantaloupe Burrata Salad

To quote one of my all time favorite movies: it’s the simple things in life you treasure. This salad is just a few ingredients but they marry so well together, you’ll wonder how you’ll ever eat cantaloupe without prosciutto and burrata again.

Prosciutto Cantaloupe Burrata Salad | The Rose Table

Prosciutto Cantaloupe Burrata Salad | The Rose Table

If you’ve never eaten burrata, you’re in for a treat. It’s technically comparable to mozzarella but there’s really no comparison for luscious, oozy burrata. I could write a poem about this cheese. It falls apart as soon as you cut into it and it just looks so sexy. Can cheese be sexy? I think so. The texture is unrivaled but, in a pinch, sub out mozzarella if you can’t find burrata. This wasn’t even a particularly juicy cantaloupe and this salad was still incredible.

Prosciutto Cantaloupe Burrata Salad | The Rose Table

Prosciutto Cantaloupe Burrata Salad | The Rose Table

I’m not going to put measurements on this because, frankly, I find measurements in green salads to be ridiculous. If I had to guess, I probably used two cups of greens, two thick slices of cantaloupe, half a package of prosciutto, one whole ball of burrata (alright, alright, plus a little extra), and a couple tablespoons of olive oil. It easily fed the three of us out at Honey Hollow Ranch (read about beautiful Honey Hollow here) and could have easily fed four.  Make a whole platter or make this for yourself for lunch!

Prosciutto Cantaloupe Burrata Salad | The Rose Table

Prosciutto Cantaloupe Burrata Salad
Mixed greens
Cubed cantaloupe
Prosciutto di Parma
Burrata
Olive oil
Sea salt, ground black pepper 

  1. Build the salad in layers on a platter, starting with mixed greens, then cubed cantaloupe, torn chunks of prosciutto di parma, and hunks of burrata cheese.
  2. Drizzle with really good olive oil. Generously season with sea salt and freshly ground black pepper.

Serving suggestion: Pair this with grilled chicken (skin on!) and grilled bread for a quick and elegant meal.

Prosciutto Cantaloupe Burrata Salad | The Rose Table

Prosciutto Cantaloupe Burrata Salad | The Rose Table

How to grill airline chicken breasts (because this cut is THE BEST): Rinse and pat dry. Season generously with sea salt and freshly ground black pepper. Make sure to get in every crevice on both sides! Rub with olive oil. Grill each side at roughly 400 degrees for about 5 minutes until internal temperature reaches 165 degrees. Let rest five minutes before serving. Enjoy!

Prosciutto Cantaloupe Burrata Salad | The Rose Table

Prosciutto Cantaloupe Burrata Salad | The Rose Table

Happy cooking,

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