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A simple and healthy Melon Basil Burrata Salad with Crispy Prosciutto. Sweet and juicy summer melon, fresh cherry tomatoes, summer garden basil, and burrata cheese are combined to create a refreshing summer salad that’s pretty and so delicious. Finish this quick and simple salad with a drizzle of balsamic fig vinaigrette and crispy salty prosciutto. Every bite bursts in your mouth with sweet watermelon and tomatoes. The cheese adds creaminess, and that crispy prosciutto adds a nice salty crunch. It’s like summer in a salad!

overhead photo of Melon Basil Burrata Salad with Crispy Prosciutto

I’ve always hesitated to share simple recipes like today’s salad. But I often forget that sometimes not everyone might think to put certain foods together. So while a recipe might be simple, I’m slowly learning that it’s still worth sharing with you guys. The truth is, I went back and forth on this salad, should I make it? Is it too simple? Would anyone even care about a melon salad? Does anyone really need another summer salad recipe?

These are just a few of the thoughts that can tend to enter my head on any given day when it comes to recipe development. Sometimes I know I want to make something, and other times I hesitate, as I did with this salad. But in the end, it was the crispy prosciutto that swayed me to make this. And it’s the crispy prosciutto that really makes this salad.

It’s. Just. So. Good.

And let’s be honest, what’s not to love about sweet summer melon (watermelon, sweet cantaloupe, and honeydew), burrata, basil, and prosciutto? All of my favorite foods in one summer salad.

overhead prep photo of salad ingredients

Here is the quick story.

As I said, I hesitated with this salad, but it was the crispy prosciutto that sold me.

The funny part is, the crispy prosciutto was not my idea. The original idea for the salad included raw prosciutto, because that’s typically what you pair with a summer fruit salad. BUT my mom, well she loves prosciutto, but she loves it most when it is crispy. It was her suggestion that I crisp the prosciutto instead of leaving it raw.

At first I gave the idea a hard and quick, no. But then, I stopped myself and I thought, “well, maybe”. No one puts crispy prosciutto on a melon salad, but maybe I could try? Maybe that salty crunch on top of the sweet and juicy salad could be just right.

And then I was curious…and even excited.

So, I made a melon salad, then I added the crispy prosciutto, and here we are today. This is good…really good, and it’s the prosciutto that really elevates everything.

So very simple. So very delicious!

side angle action photo of Melon Basil Burrata Salad with Crispy Prosciutto with dressing being added

 

Here are the quick details.

Start with the prosciutto. I prefer to bake the prosciutto in the oven as it’s hands-off. It also ensures the prosciutto gets evenly cooked and is crispy all around. The key is to use very thinly cut prosciutto and to tear it into smaller pieces. The prosciutto will get extra crispy in the oven and be almost chip-like. Fair warning, crispy prosciutto is hard to stop eating. You might want to double this portion of the salad.

Just a thought…

overhead close up photo of Melon Basil Burrata Salad with Crispy Prosciutto

While the prosciutto is cooking, prep the remainder of the salad.

The bulk of the salad highlights a few of summer’s produce stars…watermelon, cantaloupe, honeydew, cherry tomatoes, and basil. Cut each melon into cubes. Add cherry tomatoes, and so much fresh basil.

Now, let’s talk about the balsamic fig vinaigrette. It’s a mix of high-quality extra virgin oil, balsamic vinegar, lemon, honey, sweet fig jam, and a pinch of red pepper flakes. It’s actually my go-to vinaigrette for weekday salads. I’ve loved balsamic and fig jam together for the longest time and have always found this vinaigrette to be delicious when paired with fruit salads. It’s perfect with watermelon and creamy burrata cheese because it balances the sweet and salty flavors.

Toss the vinaigrette with the salad, add the burrata, and then add the toasted nuts/seed. For the nuts and seeds, I like to toast raw pepitas and sunflower seeds in a little salted butter and cook until the butter is browned and the seeds toasted. This adds yet another layer of deliciousness. You could even toss in salted pistachios too.

Finish the salad off with that crispy prosciutto right on top.

Hoping this extra summery salad becomes a staple at your upcoming 4th of July festivities and summer BBQs…or simply make as a light lunch or side dish.

You see, summer salad perfection!

overhead close up photo of Melon Basil Burrata Salad with Crispy Prosciutto

Looking for other summer salad recipes? Here are some favorites:

Pesto Chicken Caesar Salad with Tomatoes and Burrata

Sweet Potato Fry Steak Salad with Blue Cheese Butter

Summer Niçoise Salad

Grilled Balsamic Chicken Cobb Salad

Lastly, if you make this melon basil burrata salad with crispy prosciutto, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Melon Basil Burrata Salad with Crispy Prosciutto

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 369 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Balsamic Fig Vinaigrette

Instructions

  • 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.
    2. In a salad bowl, arrange the melon, tomatoes, and basil leaves.
    3. To make the vinaigrette. Combine all ingredients in a glass jar and shake, or whisk to combine. Season with red pepper flakes, salt, and pepper.
    4. Drizzle half the vinaigrette over the salad, gently tossing to coat. Add the burrata, nuts/seeds, and then the remaining vinaigrette. Top the salad with crispy prosciutto. EAT and enjoy!
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Comments

  1. 5 stars
    I made this for 4th of July and it was perfect. So fresh tasting and lots of wonderful flavor and texture. You are right that the prosciutto is key! My husband rarely praises a salad, but he is oooing and ahhing over this one. We also found it just as delicious on day 2.

    1. Hey Suzanne,
      Happy Wednesday! Thanks for sharing your review and making this recipe, I am so glad it was a winner! xxTieghan

  2. Tieghan I absolutely LOVE this salad!! I make it very often for dinner… it’s definitely a favorite!! I just have a question regarding the vinaigrette… it says “juice of one lemon”, which is very variable depending on the lemon. Do you have a more accurate measurement for the lemon juice, so that I can make the dressing more similar every time I make it.

    Many thanks!

    1. Hey Cristina,
      Happy Friday! I am thrilled to hear that this recipe was enjoyed. Thanks so much for making it and happy holidays! I would say about 2 tablespoons. ❄️ xTieghan

  3. Wondering if the melons should be cold or just room temp? I will be making tomorrow and not sure if I should be putting these melons in the fridge. Thanks so much and I look forward to sharing this recipe with my family.

    1. Hey Edie,
      It’s really up to you:) I hope you love the recipe, please let me know if you give it a try! xTieghan

  4. 5 stars
    Excellent if you like spicy food. The sweetness of the corn is great with the spicy sauce. I made the recommended melon salad, perfect contrast!

    1. Hey Melissa,
      Wonderful! Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great weekend! xTieghan

  5. 5 stars
    I tried this because it was simple and quick to make and I had melon on hand. Once I started assembling it I second guessed my decision, thinking this is a mashup of two appetizers–caprese and melon and prosciutto–that may not work well together. But holy cow, what a mashup. A friend and I devoured it and found it to be one of the best salads EVER (snd Tieghan, you have a lot of good ones). Amazingly there were leftovers and it was almost as good the second day as it was originally. I stored the crispy prosciutto separate from the rest of the salad and that probably helped.

  6. Served this to company and they said it was the best salad they have ever had! So light and summery-served with baby back ribs. Great recipe!

  7. 5 stars
    This salad is nothing short of AMAZING!! I just used honeydew and cantaloupe and WOW! All the flavors just burst! Thank you for such a terrific, fresh salad I will be bringing everywhere I go this summer!

    1. Hey Teresa,
      Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! Have a great Tuesday. xxTieghan

  8. 5 stars
    I’m hosting a birthday lunch later this month and gave this recipe a test run beforehand. Wonderful! It came together quickly, and it is the unique addition I was searching for to complement the menu. One tiny recommendation—so others don’t almost set their kitchens on fire like me—watch the Proscuitto closely. I tore it into small pieces, and it only took 5-6 minutes to crisp. Thanks for a great recipe!

    1. Hey Pamela,
      Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan

  9. 5 stars
    Made this to take to a friends BBQ, got rave reviews! I only had aged balsamic vinegar so the dressing was heavier and darker but still amazing. Perfect served with grilled Ribeyes, Filet, asparagus and baby rosemary potatoes. Thank you!

    1. Hey Suzanne,
      Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan