Light, simple lunches are staples in my routine, and when they’re quick to make and full of flavor, even better. This Prosciutto, Melon, and Burrata Salad is one of my go-to meals. It’s effortless to assemble, bright, and perfectly balanced—sweet melon, salty prosciutto, and creamy burrata come together for a refreshing midday dish.
I’ve loved prosciutto for years, and burrata has recently become a favorite. On a recent trip I had a mozzarella flight and discovered why burrata stands out: it’s essentially mozzarella combined with cream, giving it an airy, ultra-creamy interior that’s a perfect contrast to the firmer melon and paper-thin prosciutto.
For greens I used arugula, which adds a peppery bite and a fresh contrast to the sweet and salty elements. Arugula is light, nutrient-dense, and has become especially popular in California, where it’s often served with breakfast or lunch. That said, this salad is really about the toppings—you can swap in your favorite greens and keep the same delicious combination on top.
This dish comes together in minutes and works well for a light lunch, appetizer, or party platter. I’ve even thought about prepping a jarred version for easy lunches on busy days, similar to a mason jar Cobb—keeping the components fresh and assembling just before eating. The contrast of textures and flavors keeps each bite interesting and satisfying.
Prosciutto, Melon, and Burrata Salad Recipe
Ingredients
- 1/2 of a Cantaloupe
- 1/2 of a Honeydew Melon
- 1/4 lb Prosciutto
- 1 Cup Arugula
- Fresh Burrata
Instructions
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Remove the rinds from both melons and cut each into wedges.
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Arrange a bed of arugula or other greens on a serving plate.
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Wrap each melon wedge with a slice of prosciutto and place it on the greens.
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Top each wrapped wedge with a small spoonful or dollop of burrata.
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Serve immediately for the best texture and flavor.
Nutrition
