Melon Prosciutto Burrata Salad
Gourmet Recipe

The best time to make Melon Prosciutto Burrata Salad is during the heart of summer and fall, when melons are naturally sweet and full of juice. Late June through September is ideal in most places.

During this season, melons have developed their sugars fully, which is essential because the sweetness of the melon is the foundation of the dish.

Summer is also when arugula tastes fresh and lively rather than overly bitter, and when blackberries are plump, fragrant, and gently tart.

While prosciutto and burrata are available year-round, they truly shine when paired with peak-season produce.

You can absolutely make this salad in early fall if you can still find good-quality melon, but winter and early spring versions tend to fall short because the fruit lacks depth.

Most of the ingredients for Melon Prosciutto Burrata Salad are easy to find, which is part of its charm.

For the melon, local farmers’ markets are your best bet during summer. Vendors often let you smell or tap the melon, and they can tell you when it was harvested.

If a farmers’ market isn’t available, a well-stocked grocery store with high turnover is the next best option. Look for melons that feel heavy and smell sweet at the stem end.

Prosciutto is best purchased from a deli counter rather than pre-packaged when possible. We recommend using thin slices, which will drape beautifully over the salad and melt on the tongue.

Burrata should be as fresh as possible, ideally from a specialty cheese shop or the refrigerated specialty cheese section of a grocery store. Check the expiration date and choose the freshest one available.

Arugula and blackberries can be found in most grocery stores, but again, farmers’ markets often offer better flavor.

Balsamic vinegar, olive oil, lemon, salt, and black pepper are pantry staples, but quality matters here too. A good extra virgin olive oil and a well-balanced balsamic vinegar will noticeably improve the taste of dish.

Yes, substitutions are possible, but they should be made thoughtfully.

If you can’t find burrata, fresh mozzarella is the closest substitute, though it lacks the creamy center that makes burrata so special. You can gently tear mozzarella and drizzle it with a bit of extra olive oil to mimic some of that richness.

If prosciutto isn’t available, thinly sliced mild cured ham can work, though the flavor will be slightly different.

The melon, cantaloupe, and honeydew are all excellent choices. Just be sure the melon is sweet and ripe.

If blackberries aren’t in season, raspberries or sliced strawberries can step in, keeping that balance of sweetness and acidity.

Arugula can be replaced with baby spinach if needed, though you’ll lose some peppery bite.

Lemon zest can be adjusted or omitted, but it adds a bright note that helps balance the richness. Substitutions should enhance convenience without sacrificing harmony, and as long as you keep the balance of sweet, salty, creamy, and fresh, the salad will still feel complete.

Our Melon Prosciutto Burrata Salad is incredibly versatile when it comes to menu planning. It works beautifully as a starter, especially for a summer-fall dinner, because it awakens the palate without filling you up.

For a main dish, you can serve Mediterranean Veal Cutlets, Meatballs with Black Truffle, or Beef Wellington.

For a dessert, you can serve Blueberry Tiramisu, Blueberry Crostata or Blackberry Cherry Cheesecake.

This salad pairs best with drinks that are refreshing and not too heavy.

A crisp white wine like Encruzado, Sauvignon Blanc, or Pinot Grigio complements the melon and arugula beautifully.

Portuguese Espumante is also a lovely option, especially for gatherings, as the bubbles cut through the creaminess of the burrata.

If you prefer non-alcoholic options, sparkling water with a splash of citrus works well.

A lightly sweet iced tea or a lemonade with minimal sugar can also pair nicely.

This salad is best enjoyed fresh, ideally right after assembling. Once dressed, the melon releases juice, the arugula wilts, and the burrata loses its delicate texture.

If you do have leftovers, store them in an airtight container in the refrigerator and try to eat them within 24 hours.

Keep in mind that the texture will change, though the flavors will still be pleasant.

If you anticipate leftovers, you can store the ingredients separately and assemble only what you plan to eat.

My tips for perfecting this recipe are:

1. Start by chilling the melon slightly before cutting; this enhances its sweetness and makes it more refreshing.
2. Cut the melon into evenly sized pieces so each bite feels balanced.
3. Let the burrata sit at room temperature for about 15 minutes before serving so it is soft and creamy.
4. Drizzle the balsamic vinegar and olive oil lightly; this salad doesn’t need much dressing.
5. Finish with lemon zest, salt, and freshly cracked black pepper right before serving to keep the flavors bright.
6. Taste as you go.