Cantaloupe, Prosciutto & Burrata Salad
A refreshing summer salad - simple, healthy as well as a bit decadent and absolutely refreshing.
Ingredients
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
Dressing
- 2 Tbsp fresh lemon juice
- 5 Tbsp extra virgin olive oil
- salt - fleur de sel dash
- freshly grated black pepper dash
Instructions
- 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. :)