16 steps, about 15 minutes start to finish.
Prepare the Shallots: In a small bowl, combine the sliced shallots, olive oil, and balsamic vinegar. Let the shallots marinate for about 10 minutes.
Assemble the Salad: Arrange the cantaloupe wedges on a large serving platter.
Scatter the torn prosciutto pieces over the cantaloupe.
Place the halved burrata cheese in the middle of the platter.
Spoon the marinated shallots and the oil-vinegar mixture over the burrata and prosciutto.
Scatter the torn basil leaves on top.
Garnish with cracked black pepper and flaky sea salt.
Serve: Serve immediately and enjoy this refreshing summer salad.
Individual Serving. Prepare the Shallots: In a small bowl, combine the sliced shallots, olive oil, and balsamic vinegar. Let the shallots marinate for about 10 minutes.
Assemble the Salad: Arrange the cantaloupe wedges on a small plate or shallow bowl.
Scatter the torn prosciutto pieces over the cantaloupe.
Place half of the burrata cheese in the middle of the plate.
Spoon the marinated shallots and the oil-vinegar mixture over the burrata and prosciutto.
Scatter the torn basil leaves on top.
Garnish with cracked black pepper and flaky sea salt.
Serve: Serve immediately and enjoy this refreshing summer salad.
“This lives or dies on a genuinely ripe cantaloupe, so smell the stem end for sweetness before you buy. Assemble and serve it right away, since burrata weeps and the melon gives up water the longer it sits.”
