The first time I tasted prosciutto, it was wrapped around cantaloupe—probably at some summer gathering during childhood. Salty meets sweet in a way that’s instantly memorable. That flavor pairing stuck with me, so when a beautifully fragrant, just-picked cantaloupe showed up in our Bryn Clovis CSA share, I knew exactly what I wanted to make.
This salad is my nod to that classic appetizer, but with a few added layers to make it dinner-worthy. I started with that juicy cantaloupe and added slices of 18-month aged prosciutto. A ball of creamy burrata joined the party—because burrata never needs a reason—and I tossed in fresh lettuce and cherry tomatoes, also from Bryn Clovis.
To finish, I drizzled everything with a generous pour of olive oil and a few drops of aged balsamic vinegar, a gift that I’ve been saving for the right moment. The vinegar’s acidity brightens the melon’s sweetness, and together with the richness of the prosciutto and burrata, it becomes a perfect late-summer salad.
If you’ve enjoyed the classic prosciutto-wrapped melon on toothpicks, think of this as the dinner salad version—elevated and just a bit indulgent. Ideal for a warm evening when cooking feels like too much but you still want something special.
Prosciutto and Cantaloupe Salad
Ingredients
- 4 ounces salad greens such as baby greens or spring mix
- 4 ounces aged prosciutto cut into slices and rolled
- 1/2 cantaloupe cut into 1-inch pieces (~3 cups)
- 1/2 pint cherry tomatoes cut into halves
- 1 ball of burrata cheese dried and divided
- Extra virgin olive oil
- Aged balsamic vinegar
- Flaky sea salt such as Maldon
Instructions
- Divide salad greens between two plates.
- Divide remaining prosciutto, cantaloupe and cherry tomatoes between to plates and scatter over salad greens.
- Tear burrata pieces of the burrata and scatter over salad.
- Drizzle with olive oil and balsamic vinegar, to taste.
- Top with flaky sea salt.
- Serve immediately.
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