The summer is quickly passing by, so I’ve been eating all the summer produce I can find. This easy cantaloupe salad comes together so quick and is so bright and summery. It’s one of those recipes that looks really impressive but couldn’t be easier to make.

ingredients needed

• 1/2 cantaloupe
• olive oil
• vinegar (white balsamic, white, apple cider)
• salt
• 1 ball burrata
• 5 slices prosciutto
• fresh basil

how to make this easy cantaloupe salad

This is one of this recipes that doesn’t even need a recipe! Everything gets thrown on a plate and it all works out beautifully.

You’ll start by crisping up the prosciutto. Throw the prosciutto on a pan and transfer to the oven (or an air fryer) at 400 for 8-12 minutes, until the prosciutto is crispy. Set aside to cool completely.

Cut the rind off the cantaloupe then slice the cantaloupe into thin slices. Layer the slices onto a large plate then top with a dash of olive oil, vinegar, and salt.

Use your hands to tear the burrata into smaller pieces over the top of the burrata. Use your hands to break the crispy prosciutto into smaller pieces all over the cantaloupe. Slice a few fresh basil leaves into thin strips and scatter over the cantaloupe. Enjoy immediately or refrigerate until ready to enjoy!

substitutions

• Don’t eat meat? Try replacing the crispy prosciutto with crispy shallots or onions.
• Don’t do dairy? Try adding avocado instead for another creamy, fatty topping.

other recipes you’ll love

• shaved brussels sprout salad
• watermelon salad
• corn and cucumber farro salad
• chicken and crispy prosciutto salad

easy cantaloupe salad

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Salad, Side Dish

Servings 4 servings

ingredients

  

• 1/2 cantaloupe
• olive oil
• vinegar white balsamic, white, apple cider
• salt
• 1 ball burrata
• 5 slices prosciutto
• fresh basil

instructions

 

• Start by crisping up the prosciutto. Place the prosciutto on a lightly greased baking sheet and transfer to the oven (or an air fryer) at 400F for 8-12 minutes, until the prosciutto is crispy. Set aside to cool completely.
• Cut the rind off the cantaloupe then slice the cantaloupe into thin slices. Layer the slices onto a large plate then top with a dash of olive oil, vinegar, and salt.
• Use your hands to tear the burrata into smaller pieces over the top of the cantaloupe. Use your hands to break the crispy prosciutto into smaller pieces all over the cantaloupe.
• Slice a few fresh basil leaves into thin strips and scatter over the cantaloupe. Enjoy immediately or refrigerate until ready to enjoy!