Cantaloupe Prosciutto and Burrata Salad Recipe

The Best Kind of Summer Plate

This salad is summer on a plate. It is sweet, salty, and creamy all at once. You just put a few beautiful things together. Then you get to eat them.

It reminds me of hot afternoons at my Nana’s table. She would set out a big platter like this. We would all gather around and dig in. It felt like a party, even on a Tuesday.

A Little Story About Sweet and Salty

I first ate melon with salty ham as a girl. My uncle brought prosciutto from the city. He wrapped it around a melon chunk. My eyes got wide. Sweet and salty together? It was magic.

I still laugh at that memory. Now I make it for my own grandkids. They love tearing the soft burrata cheese. *Fun fact: Burrata means “buttered” in Italian. It is mozzarella filled with cream!*

Why This Simple Salad Matters

Good food does not need to be hard. This matters. When food is simple, the flavors can shine. You taste the sunshine in the melon. You taste the richness of the oil.

It also matters because it brings people together. You set this platter in the middle of the table. Everyone helps themselves. It starts conversations. It makes a meal special.

Putting It All Together

Lay your cantaloupe slices on a big plate. Tear the prosciutto into pieces. Let it fall over the melon. Place your burrata balls right on top.

Now, give the burrata a little cut on top. Just to open it. Drizzle everything with olive oil and balsamic glaze. Doesn’t that look amazing? Finish with salt, pepper, and fresh basil.

Your Turn to Share

I love hearing your stories. What is your favorite summer food memory? Tell me about a time simple food made you happy. Do you have a “magic” flavor combo like sweet and salty?

And when you make this, what will you serve it with? Crusty bread is my pick. But maybe you like it with greens. I would love to know your choice!

Ingredients:

Ingredient	Amount	Notes
Cantaloupe	1 small (or half a large)	Halved and sliced
Prosciutto	6 oz
Burrata	8 oz (or two 4oz balls)
Finishing olive oil	To taste	Use good quality
Freshly cracked black pepper	To taste
Flaky sea salt	To taste
Fresh basil	1 handful	Torn or sliced
Balsamic glaze	To taste	For drizzling

My Summer Day on a Plate

Hello, my dear. Come sit with me. I want to tell you about my favorite summer salad. It tastes like a sunny afternoon. Sweet melon, salty ham, and creamy cheese dance together. Doesn’t that sound wonderful? I first ate this at my friend Rosa’s garden party. The flavors made me so happy. I’ve made it my own way ever since. Let me show you how simple it is. You will feel like a fancy chef. I promise.

Step 1: Get your cantaloupe. Cut it in half and scoop out the seeds. Then, slice it into pretty half-moons. Layer them on a big, beautiful plate. I like to use my blue platter. It makes the orange melon pop. A little story: my grandson once tried to carve the melon like a pumpkin. What a mess! We laughed so much.

Step 2: Now, take your prosciutto. Tear it into gentle pieces with your hands. Lay them over the melon slices. The salty ham and sweet fruit are best friends. (Here’s a hard-learned tip: don’t use the pre-sliced plastic-packaged ham. Find the good stuff at the deli counter. It makes all the difference.)

Step 3: Place your burrata cheese in the center. Gently cut a little “x” on top. Just to open it, not slice it through. Let that lovely cream spill out. It’s like opening a treasure chest. I still smile every time I do this.

Step 4: Time for the drizzle! A generous pour of good olive oil comes first. Then, swirl some balsamic glaze over everything. The dark glaze looks like art on the plate. Doesn’t that smell amazing already? Sweet or salty first—which flavor do you taste? Share below!

Step 5: Finish with your hands. Sprinkle flaky salt and crack black pepper right over the top. Tear fresh basil leaves and scatter them like confetti. Serve it right away with some crusty bread. Everyone will gather around the table. I just know it.

Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad, Appetizer

Three Fun Twists to Try

This salad is like a little black dress. You can dress it up many ways. Here are my favorite twists. They are all so good.

The Picnic Twist: Use juicy peaches instead of cantaloupe. Add little mozzarella balls.

The No-Meat Twist: Skip the prosciutto. Add salty green olives and toasted almonds.

The Sweet & Spicy Twist: Drizzle a tiny bit of hot honey over the top. It’s a fun surprise.

Which one would you try first? Comment below! I am very curious to know.

Serving It With Style

This salad is the star. But every star needs a good stage. I love to serve it on a big wooden board. Pile some crusty bread right beside it. A bowl of spicy arugula leaves is nice too. You can place a little salad on your bread. It’s perfect.

For drinks, I have two ideas. A glass of crisp, cold white wine is lovely for grown-ups. For everyone, fizzy lemonade with a sprig of mint is just right. It cuts through the creamy cheese so well. Which would you choose tonight? The wine or the lemonade? Tell me your pick.

Keeping Your Salad Fresh and Fabulous

This salad is best enjoyed right away. But sometimes, we must plan ahead. You can store the parts separately. Keep sliced cantaloupe in a sealed container in the fridge. It will stay good for about two days.

Wrap the prosciutto and keep the burrata in its liquid. Assemble everything just before serving. I once made it too early. The melon made everything soggy. It was a sad lunch!

Batch cooking the parts makes a quick meal easy. This matters because life gets busy. Having ready ingredients helps you eat well. It is a gift to your future self.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Hiccups

First, your cantaloupe might not be sweet enough. Pick one that smells fragrant at the stem end. A ripe melon makes all the difference. I remember buying a quiet one once. The whole salad was bland.

Second, the prosciutto can be hard to tear. Use kitchen scissors instead. Just snip it right over the plate. This saves time and keeps the slices pretty.

Third, the burrata might not ooze nicely. Make sure it is room temperature. Take it out of the fridge 30 minutes early. Cold cheese is shy and won’t spread. Letting ingredients warm up matters for flavor and texture.

Solving these small problems builds your kitchen confidence. You learn to trust your senses. Which of these problems have you run into before?

Your Cantaloupe Salad Questions, Answered

Q: Is this salad gluten-free? A: Yes, it is naturally gluten-free. Just check your balsamic glaze label to be sure.

Q: Can I make any part ahead? A: You can slice the melon a few hours early. Keep it chilled in a container.

Q: What if I can’t find burrata? A: Fresh mozzarella balls are a great swap. They are easier to find in many stores.

Q: Can I double the recipe? A: Absolutely! Use a bigger platter. Just keep the layers even.

Q: Any optional add-ins? A: A handful of arugula adds a nice peppery bite. *Fun fact: The cantaloupe’s orange color means it’s full of vitamin A!* Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love this simple, sunny salad. It always reminds me of summer lunches with my grandkids. Food is best when shared with good people.

I would love to see your creation. Your version might give me a new idea! Have you tried this recipe? Tag us on Pinterest! You can find me at @LenasCozyKitchen. Thank you for cooking with me today.

Happy cooking!
—Lena Morales.