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The 30 Most Popular Easy Summer Recipes.
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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!
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:
Pesto Chicken Caesar Salad with Tomatoes and Burrata
Sweet Potato Fry Steak Salad with Blue Cheese Butter
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
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.
Ingredients
- 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
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic or white balsamic vinegar
- juice from 1 lemon
- 1-2 tablespoons honey use to your taste
- 2 teaspoons fig preserves/jam
- red pepper flakes, kosher salt, and black pepper
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!
Your food is always so flavorful even if it is simple. Thank you for your hard work and thoughtfulness.
Thanks so much Karen!!
Made this for Mother’s Day and it was absolutely delicious! The combo of fruit, basil, burrata and the vinaigrette was great. I used bacon instead of pancetta and toasted pine nuts. It was a big hit. I’ve found my new summer salad! Thank you Tieghan for a great recipe.
Hey Sheila,
Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! xTieghan
This recipe made our Mother’s Day brunch – even with out of season melon, tomatoes and basil. A wonderful combination of flavors and textures that looks as good as it tastes.. Thanks for all of the great recipes. Both of your books will be well used in my cookbook library and I look forward to more.
Hey Karen,
Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! xTieghan
Hi! I love this recipe! Where is your salad bowl from? Do you have a link?
Hey Grace,
Here is the link for the bowl:
https://shopstyle.it/l/bl2mK
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Holy smokes. Another HBH recipe that absolutely knocks it out of the park. I made this to go with Easter dinner. It was super easy to throw together and such a stunner on the table. Sweet, creamy, salty, crunchy…all of the elements you want in one bite. I can’t wait to make this again. And do NOT sleep on that vinaigrette. It’s absolutely delicious.
Hey Alexis,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Made it and it was superb! Didn’t know baked crispy prosciutto is so good. Thank you.
Hey Joy,
I am so glad the recipe worked out for you, thanks for giving it a try! Happy Holidays! xTieghan
I was looking for a burrata recipe and found this. Looked interesting so I made it. Took my first bite, and before I knew it, I’d eaten the entire bowl. I. Could. Not. Stop.
I immediately put BOTH of your cookbooks in my Amazon cart when I finished. It’s that good.
My husband didn’t get any so I’m making it again this weekend.
Haha I am so glad you loved this and I hope you love my cookbooks!! I hope your husband loves this just as much as you did! xTieghan
Absolutely love this – had it tonight for the 4th time this summer!
Wow yes!! So glad you have been loving this recipe, Ann! Thank you! xTieghan
Looks amazing!
Will this keep well if I make it the night before?
Hey Jaycee,
I really prefer to prep my salads right before serving, I just think they stay much more fresh. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is one of the best salads I have ever eaten! I love the combination of flavors and the dressing was delicious! Outstanding!
Thank you so much Kevin! xTieghan
Delicious salad, we had it as a starter. Next time I make I’ll try to get hold of burrata – burrata is life. Thanks for another super tasty recipe!
Thank you so much Carrie! That is so amazing to hear! xTieghan
This looks amazing!! I can’t wait to try it!!!
I have a quick question. I have an allergy to figs. What would be a good substitute for it?
Hey Laura,
You can use honey in place of the figs. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Best summer salad ever Made it today Going to make it next week as well Loved it
I am so happy to hear that Marie! Thank you for trying this one! xTieghan
We made this last night with some substitutions based on availability (bacon, fresh mozz, sunflower seeds, ready-made balsamic), and it was AMAZING. We followed the recipe image and used three types of melon, and honeydew and tomato are unexpectedly delicious together! We loved it and will definitely make it again; appetizers with the ingredients on skewers would be yummy for a post-quarantine party, too. My only complaint is that we don’t have leftovers and I want to be eating it right now!
Haha I am so glad this turned out so well for you, Colleen! Thank you for trying it! xTieghan
This was delicious and gobbled up by the whole family. Reminded us of our travels to Croatia last summer where we ate endless plates of melon and prosciutto. We can’t go back this summer but this helps ?
Mmmm that sounds amazing! I am really glad this turned out so well for you, Claire! xTieghan