Melon Basil Burrata Salad with Crispy Prosciutto

From: Half Baked Harvest

Perfect for your upcoming 4th of July festivities and summer BBQs... its summer in a salad!


Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

• 3 ounces prosciutto, torn
• 4 cups cubed mixed melon
• 2 cups cherry tomatoes, halved
• 1-2 cups fresh basil leaves, roughly torn
• 8 ounces burrata or fresh mozzarella, at room temperature
• 1/4 cup mixed salted nuts/seeds, toasted

Balsamic Fig Vinaigrette

• 1/4 cup extra virgin olive oil
• 3 tablespoons balsamic or white balsamic vinegar
• juice from 1 lemon
• 1-2 tablespoons honey use to your taste
• 2 teaspoons fig preserves/jam
• red pepper flakes, kosher salt, and black pepper

Instructions

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.

• In a salad bowl, arrange the melon, tomatoes, and basil leaves.

• To make the vinaigrette. Combine all ingredients in a glass jar and shake, or whisk to combine. Season with red pepper flakes, salt, and pepper.

• 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. EAT and enjoy!