Cantaloupe caprese with crispy prosciutto
You can use roughly torn burrata or fresh mozzarella. Dress it with a vinaigrette made with any type of jam and any nuts or seeds you want to add. So quick, so simple, so delicious!
YIELDS
3
TO
4
Ingredients
Salad
- 3 oz prosciutto
- 2 cups cubed cantaloupe melon
- 2 beefsteak tomatoes, sliced
- 1 cup bail leaves
- 8 ounces burrata or fresh mozzarella, at room temperature
- 1/4 cup salted and roasted pumpkin seeds
Viniagrette
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- Juice from 1/2 a lemon
- 1 tablespoon of jam of your choice
- Salt and black pepper, to taste
- 1/2 teaspoon red pepper flakes
Directions
Salad
- In a saute pan over medium-high heat, crisp up the torn prosciutto with a little olive oil. Takes about five minutes. Transfer to a plate to cool.
- In a salad bowl or on a platter, arrange the melon, tomatoes, and basil leaves, overlapping slightly.
Vinaigrette
- Combine olive oil, balsamic vinaigrette, lemon juice, salt and black pepper, and red pepper flakes to taste whisk to combine. Season to taste
Serve
- Drizzle half the vinaigrette over the salad, gently tossing to coat. Add the burrata, nuts/seeds, and then the remaining vinaigrette. Top the salad with crispy prosciutto. Enjoy!
