Melon Basil Burrata Salad with Crispy Prosciutto.
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!
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.
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!
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…
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!
Looking for other summer salad recipes? Here are some favorites:
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Melon Basil Burrata Salad with Crispy Prosciutto
Perfect for your upcoming 4th of July festivities and summer BBQs...it's summer in a salad!
- 3 ounces prosciutto, torn
- 4 cups cubed mixed melon
- 2 cups cherry tomatoes, halved
- 1-2 cups fresh basil leaves, roughly torn
- 8 ounces burrata or fresh mozzarella, at room temperature
- 1/4 cup mixed salted nuts/seeds, toasted
Balsamic Fig Vinaigrette
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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