Ingredients
Scale
- 1 juicy cantaloupe, cut into bite-sized pieces
- 8 ounces of creamy burrata cheese
- 4 ounces of thinly sliced prosciutto
- 2 cups arugula or mixed greens
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Begin by slicing the cantaloupe in half, removing the seeds, and cutting it into cubes.
- On a serving platter, elegantly arrange the prosciutto slices and a bed of arugula.
- Gently place pieces of burrata cheese atop the melon and prosciutto.
- Drizzle balsamic glaze over the entire salad to finish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- Avoid adding the balsamic glaze until ready to serve to maintain quality.
- Can substitute burrata with fresh mozzarella or goat cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg