Pressed Cantaloupe, Burrata and Prosciutto Salad

When it is melon season, I love going to the market and pondering the cantaloupes, looking for one that is perfectly ripe – evidenced by a solid feel, a creamy-yellow ground spot and a sweet, fragrant aroma at the stem end. While divine eaten as a fresh, sliced wedge, I wanted to take cantaloupe in an appropriately “savory” direction and turn it into an this cantaloupe salad with burrata that works as an appetizer or salad alternative.

Pressing the melon for a few minutes concentrates its flavor and keeps it from watering down what it is served with. Here, I’ve partnered it with creamy burrata, salty prosciutto, sweet, smoky roasted red peppers and pine nuts. Finish the cantaloupe salad with fresh basil and mint, a drizzle of olive oil, honey and white balsamic vinegar, followed by a few pinches of smoked paprika. The result is a simple and elegant summer starter or salad that is both unexpected and incredibly satisfying.

I served this melon salad with sliced, toasted French bread rubbed with the pulp from fresh-from-the-market tomatoes. My friends said they could have made a meal of it alone. (I agree.)

What I really like about this cantaloupe salad during the summer months is that it leans into fresh produce and requires no cooking. Pressing the cantaloupe also allows you to partially assemble the salad in advance without worrying about the melon watering everything down.

Ingredients

Burrata

My friends were intrigued by the burrata and felt it needed a nod here. This is hands down one of my favorite cheeses. Burrata is a fresh Italian cheese made from cow’s milk – and occasionally buffalo milk – and is typically packed in water. While it might look like mozzarella on the outside (it is), when the mozzarella pouch is cut open, it reveals a rich and oozy mixture of fresh cream and stringy curd called stracciatella. Divine. ❤️

• cantaloupe
• burrata cheese
• prosciutto
• roasted red pepper
• toasted pine nuts
• extra virgin olive oil
• white balsamic vinegar
• honey
• smoked paprika
• sea salt
• cracked black pepper
• basil leaves
• mint leaves
• toasted bread for serving (optional)

See recipe card for quantities.

Instructions

Slice the cantaloupe into thin wedges.

Layer between paper towels. Place a weight on top and allow to sit for 20 minutes.

Roughly tear the burrata into pieces and arrange it over the cantaloupe. 

Arrange prosciutto over the top.

Follow with evenly distributing roasted red peppers and pinenuts over the top.

Drizzle olive oil, balsamic and honey evenly over the top. Sprinkle lightly with a few pinches of smoked paprika. 

Lightly sprinkle the burrata with sea salt and cracked black pepper.

Finish with basil and mint. And serve the cantaloupe salad with sliced and toasted French or Italian bread

Substitutions

Cantaloupe:
Honeydew is the most natural substitute for this summer melon salad. You could also use a ripe Galia or other aromatic melon, although cantaloupe's color and flavor are particularly nice here.

Burrata:
Fresh mozzarella works beautifully if burrata isn't available, although you lose that creamy stracciatella center. Fresh goat cheese would take it in a tangier direction.

Prosciutto:
Thinly sliced speck would add a slightly smokier flavor. For a meat-free version, simply omit the prosciutto and add a little more toasted pine nuts—or substitute crispy roasted chickpeas for some additional texture.

Piquillo peppers:
Jarred roasted red peppers are an easy substitute and are probably more readily available. If using either, I would drain them well before slicing.

Pine nuts:
Toasted pistachios or sliced almonds would both be excellent. Pistachios may actually be my favorite variation because they bring a little more color and crunch.

White balsamic:
Champagne vinegar or a good white wine vinegar can work. If using white wine vinegar, I'd add the honey gradually since it will have more acidity. White balsamic glaze can also be used but just go lightly with it.ut to another blogger with a similar recipe that fits a different diet.

Variations

Add stone fruit.
A few thin slices of ripe peach or nectarine would be fantastic on the cantaloupe, burrata and prosciutto salad. It would make this feel even more like a peak-summer farmers' market salad.

Make it more Mediterranean.
Swap the pine nuts for pistachios, add a few Kalamata olives and replace some of the basil with oregano. keep the mint.

Add a little heat.
Instead of—or in addition to—the smoked paprika, add Aleppo pepper or crushed red pepper flakes. A little hot honey would also be terrific here.

Make it more savory.
A few thinly sliced cucumbers or shaved fennel would add freshness and crunch. I might also add a little lemon zest at the end.

Make it vegetarian.
Simply leave out the prosciutto. Burrata, melon, peppers, pine nuts and herbs provide plenty of substance, so I don't think you need a complicated replacement.

Aleppo pepper: If you have Aleppo pepper on hand, it's a wonderful alternative to the smoked paprika. Its fruity, mildly spicy flavor works particularly well with the sweet cantaloupe, roasted peppers and creamy burrata.

Equipment

• paper towels
• large serving platter/plate

Storage

This most definitely is best eaten immediately, but will store covered in the refrigerator for up to 3 or 4 days.

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Pressed Cantaloupe, Burrata and Prosciutto Salad

The Savory Tart

Pressing the melon for a few minutes concentrates its flavor and keeps it from watering down what it is served with. Here, I’ve partnered it with creamy burrata, salty prosciutto, sweet, smoky roasted red peppers and pine nuts. Finish it with fresh basil and mint, a drizzle of olive oil, honey and white balsamic vinegar, followed by a few pinches of smoked paprika. The result is a simple and elegant summer starter or salad that is both unexpected and incredibly satisfying.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine American, Italian, Mediterranean

Servings 4

Equipment

• paper towels
• platter

Ingredients

  

• ½ of a ripe cantaloupe
• 8 ounces burrata cheese
• 3 ounces prosciutto torn into strips
• 1 large jarred roasted red pepper cut into 1” strips (preferably piquillo pepper if available)
• 2 tablespoons toasted pinenuts
• 2 to 3 tablespoon extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1 teaspoon honey
• a few pinches smoked paprika flakes
• flaky sea salt
• cracked black pepper
• 5 basil leaves torn into small pieces or cut in a chiffonade
• 4 mint leaves finely chopped
• toasted sliced French bread for serving

Instructions

 

• Press the melon: slice the cantaloupe into thin wedges and layer between paper towels. Place a weight on top and allow to sit for 20 minutes.
• Arrange cantaloupe slices on a large platter. Roughly tear the burrata into pieces and arrange it over the cantaloupe. Arrange prosciutto and roasted red peppers evenly over the top of the cantaloupe. Sprinkle with pinenuts.
• Drizzle olive oil, balsamic and honey evenly over the top. Sprinkle lightly with a few pinches of smoked paprika. Lightly sprinkle the burrata with sea salt and cracked black pepper.
• Finish with basil and mint. And serve with sliced and toasted French or Italian bread.

Keyword Appetizer, burrata salad, cantaloupe appetizer, cantaloupe burrata salad, cantaloupe salad, prosciutto salad, summer appetizer, summer salad