Juicy sweet melon, salty ham, and delicate, creamy burrata make a delicious summer combination that you must try. This salad is perfect for any occasion. You can serve it at a summer garden party, take it on a picnic, or prepare it for a quick and healthy lunch. What's more, it's not only tasty but also looks extremely impressive - who wouldn't want to try it at least? And if that doesn't convince you, let me add that you only need five ingredients!
Salad with melon - tips
- What other fruits can be used instead of melon? I recommend reaching for typical summer, seasonal fruits, such as watermelon, peaches, or nectarines. It’s important to choose ripe, juicy fruits that will add sweetness.
- What ham can be used instead of prosciutto? Parma ham is a great alternative to prosciutto. This specific type of prosciutto crudo comes from the Parma region in Italy. It’s protected by the DOP (Denominazione di Origine Protetta) designation, which means it must be produced to exacting standards in a specific region to bear this name. That's why it works perfectly in this salad.
- Can this salad be prepared in advance? I don't recommend it. It’s best to prepare the salad just before serving, which only takes a few minutes. As a last resort, you can prepare the melon in advance, peel it, and cut it into smaller pieces.
- I recommend taking the burrata out of the fridge about half an hour before serving. Burrata has a creamier consistency at room temperature.
If you enjoyed this recipe with burrata, be sure to check out other ideas for dishes with this delicious cheese. Burrata pairs excellently with many ingredients, creating distinctive and tasty combinations.
Salad with melon, prosciutto and burrata | 5 ingredients
Ingredients
- 1 burrata*
- ¼ melon (np. Galia, Cantaloupe)
- 80 g prosciutto
- 1 tbsp olive oil
- few basil leaves
- pinch of salt flakes (optional)
Instructions
- Cut the melon in half and remove the seeds with a spoon. Then peel it and cut it into smaller pieces (e.g., crescents).
- Gently tear the prosciutto into smaller pieces.
- Cut the burrata into smaller pieces using a sharp knife. You can also use a fork to gently tear the cheese into smaller portions, maintaining its natural structure.
- Finely chop the washed basil leaves and mix with a tablespoon of olive oil.
- Divide the prepared ingredients between two plates, then drizzle with the basil-infused olive oil. Finally, you can sprinkle the salad with a pinch of salt flakes (be careful, though, as it's easy to oversalt). Enjoy your meal!
Notes
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