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You are here: Home / Appetizers & Snacks / Prosciutto, Melon, and Burrata Salad Recipe

Prosciutto, Melon, and Burrata Salad Recipe

Posted by Jessica Pinney on March 2, 2016, last updated February 9, 2021

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Alternating slices of cantaloupe and honeydew melon that are wrapped with prosciutto. They are sitting on a bed of arugula next to a ball of burrata.

In my life, easy-to-make, light lunch recipes are key. Of course, because I’m a food blogger, they also have to be delicious. This Prosciutto, Melon, and Burrata Salad definitely fits the bill and is one of the few meals I make on the regular.

I have been a member of the prosciutto fan club for a long time now, but burrata is relatively new in my life. I’ve had it here and there, but on a recent trip to San Diego I went to a restaurant that was serving a mozzarella flight. Whaaaat?! A cheese flight! I am in!

Cantaloupe & honeydew melon wrapped in prosciutto then topped with creamy burrata and served on a bed of arugula.

Tasting all of the different mozzarella, one after the other, made me realize that burrata is perfection. Seriously. It is made by mixing mozzarella with cream, so it is especially light and…well….creamy. I absolutely love it and it is the perfect compliment to the sweet melon and salty prosciutto in this recipe.

This salad is really more about the toppings than the lettuce, so you can choose whatever, but I used arugula. Arugula has really grown on me since becoming an Angeleno. It’s so popular that it is commonly served as a breakfast side. It’s very low in calories, yet still packed with nutrients, and its taste has a nice bite to it.

A fork holding a bite sized piece of cantaloupe that's wrapped in prosciutto and has a bit of burrata on top.

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Prosciutto, Melon, and Burrata Salad Recipe

Sweet melon & salty prosciutto pair perfectly with creamy burrata to make a light a refreshing lunch dish. 

  • Author: Jessica Pinney
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 mins
  • Yield: 2 1x
  • Category: Salad
  • Cuisine: American
Sweet melon wrapped in salty prosciutto then topped with creamy burrata. Easy, low-carb lunch.
Print Recipe
★★★★★ 5 from 1 reviews

Ingredients

  • 1/2 of a Cantaloupe
  • 1/2 of a Honeydew Melon
  • 1/4 lb Prosciutto
  • 1 Cup Arugula
  • Fresh Burrata

Instructions

  1. Cut the rind off both of the melons, then cut into wedges.
  2. Line a plate with arugula or your greens of choice.
  3. Wrap each of the melon wedges with a slice of prosciutto, then place on top of the lettuce.
  4. Place dollop of burrata on top of each melon slice.
  5. Serve immediately.

Nutrition

  • Calories: 286

Did you make this recipe?

Please tag @cookingwithjanica and use #cookingwithjanica on social media. We'd love to see!

Sweet melon, salty prosciutto, and creamy burrata on a bed of arugula.

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  1. Kelly says

    December 11, 2019 at 7:26 pm

    So refreshing and delicious! I make this for lunch all the time.

    ★★★★★

    Reply

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