Something Simple to Enjoy During the Week…
This is one of the last salad recipes for the summer and I’m going out with a bang with this melon, burrata and prosciutto salad. I randomly made this after seeing something similar in a magazine. My husband took one bite and absolutely loved it. So much so, he requests this now on a weekly basis.
This melon, burrata and prosciutto salad is so simple to make, perfect for during the week. We will make this on a Wednesday and Thursday evening when we’ve run out of steam. This salad hits all the notes, the sweet with the salty. That perfect balance.
Much like my other salads, there’s hardly any time in front of the oven, so perfect for a hot summer day. The only cooking you need to do is baking the prosciutto. Now, you could skip this bit if you wanted to and eat it straight from the packet. However, I’d highly recommend it as that salty taste that comes from it is delicious. Same with the burrata. You could just go with mozzarella, but I much prefer burrata. The creaminess is just perfection.
Melon, Burrata and Prosciutto Salad.
I got such a huge response on my Instagram Stories when I showed off this recipe. Hopefully, you’ll find this recipe as delicious as we do. As I’ve said, it’s become a staple in our home, perfect for nights on our own, as a side salad for a BBQ or a salad main during alfresco dining.
Melon, Burrata and Prosciutto Salad
Balsamic Fig Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 lemon, juiced
- 2 tbsp honey
- 2 tbsp fig jam
- red chilli flakes
- salt and pepper
- 6 slices prosciutto
- 4 cups melon, cubed
- 2 cups cherry tomatoes
- 225 g burrata
- 1/4 cup pinenuts
- basil leaves
- Preheat the oven to 200 degrees. 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 nice and crispy.
- In a salad bowl, arrange the melon. Chopped your tomatoes in half and add to the bowl. Finally, add the basil.
- To make the vinaigrette, combine all ingredients in a bowl and whisk to combine. Season with red pepper flakes, salt, and pepper.
- 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!