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At the end of a work day during the summer season, enjoying something flavorful from the garden or the market is a treat. One of the benefits of choosing to work with fresh, seasonal produce is how very little needs to be done to create a meal.
Cantaloupe melons epitomize summer to my tastebuds, and even my eye. The soft orange flesh offering subtle sweetness and a refreshing bite.
Throughout the summer, I plan my week’s menu on Monday drawing inspiration from cookbooks pulled off the shelves of my kitchen library. Nigel Slater’s cookbooks offer a simplicity I appreciate, and he regularly takes familiar flavors one step beyond what I am used to which I appreciate. With a menu planned and the grocery list in hand, I head to the grocery market that same afternoon. Anything I know won’t be at the weekly farmers markets later in the week, I pick up and ready myself for a week of cooking.
Today, I knew I would be wallpapering the guest bathroom (check ‘butterfly image’ 2 in my IG Highlights to see pics and videos of the progress), so I wanted to make something simple and satisfying with a bit of a decadent taste.
~Quickly, about the progress on the wallpapering: After five hours and four rolls of paper of William Morris’ original Willow Bough print – it is complete! I could not be more pleased, and now the contractor can install the clawfoot and all of the other pieces of the small, tranquil space. Look for a reveal in early September and a video tour in September’s A Cuppa Moments.
The three main ingredients found in Nigel Slater’s recipe had me at first look. I tweaked his recipe a little bit for my taste, but the color combination alone will beckon you to give it a try.
Pair with a crisp glass of refreshing water or a chilled glass of rosé and savor a delicious meal (make as a starter, the main meal or even as dessert!) to cool down on a hot summer’s day.
Cantaloupe, Prosciutto & Burrata Salad
- 1/2 cantaloupe seeds removed and cut into large bit-size chunks
- 3 slices prosciutto torn into large pieces
- 1/2 ball burrata (or buffalo mozzarella) torn into bite-size pieces
- 3 cups arugula
- 2 Tbsp fresh lemon juice
- 5 Tbsp extra virgin olive oil
- salt – fleur de sel dash
- freshly grated black pepper dash
- Prepare the salad ingredients – slice the cantaloupe in half, remove the seeds, cut into six slices and slice into large bite-size pieces; tear up the prosciutto. Place into a medium bowl. Add the torn pieces of burrata (it will be a bit messy – be sure to lick your fingers :)).
- Make the vinagriette – whisk the lemon juice and olive oil together. Finish with salt and pepper. Pour 2/3 of the dressing on the cantaloupe mixture.
- Place the arugula in a small bowl and toss with the remaining dressing of lemon juice and olive oil mixture.
- Choose two plates for each serving.
- Place the dressed arugula on each place and top with the salad. Enjoy.
- What is the difference between mozzarella and burrata? Burrata is a both mozzarella and cream. While on the outside burrata looks and is solid mozzarella cheese, on the inside it contains stracciatella and cream, giving it an unusual, soft texture. Truly a decadent choice and elevates the salad beautifully. 🙂