Light, simple lunches are my go-to, and as a food blogger they also need to taste great. This Prosciutto, Melon, and Burrata Salad is one of those reliable, easy dishes I make often — bright, fresh, and ready in minutes.
I’ve loved prosciutto for years, but burrata is a more recent discovery for me. On a trip to San Diego I tried a mozzarella flight and fell for burrata instantly. It’s essentially mozzarella filled with cream, which makes it delightfully light and luxuriously creamy — a perfect foil for sweet melon and salty prosciutto.
This salad is more about the toppings than the greens, so use whatever leaves you prefer. I chose arugula for its peppery bite — it’s light, nutrient-dense, and adds a pleasant contrast to the sweet and salty components.
This dish is simple enough to assemble for a quick lunch, and it would also adapt well to meal-prep jars if you prefer. Below is the recipe with ingredients, instructions, and nutrition information so you can recreate it easily.
Prosciutto, Melon, and Burrata Salad Recipe
Ingredients
- 1/2 Cantaloupe
- 1/2 Honeydew melon
- 1/4 lb Prosciutto
- 1 Cup Arugula (or greens of choice)
- Fresh burrata, enough for dollops on each melon slice
Instructions
- Remove the rinds from both melons and cut each into wedges.
- Arrange arugula or your chosen greens on a serving plate.
- Wrap each melon wedge with a slice of prosciutto and place on top of the greens.
- Top each prosciutto-wrapped wedge with a small dollop of burrata.
- Serve immediately, while the burrata is fresh and creamy.
Nutrition
