Pressed Cantaloupe, Burrata and Prosciutto Salad
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.
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.