Melon, Cucumber, and Burrata Salad

melon-cucumber-burrata-salad
Photo by Greg DuPree
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 283 calories
    • Fat 18 g
    • Sat Fat 10 g
    • Cholesterol 56 mg
    • Sodium 866 mg
    • Protein 19 g
    • Carbohydrate 11 g
    • Sugar 10 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 323 mg

Toss together cucumber, cantaloupe, prosciutto, mint, and vinegar in a bowl. Transfer to a serving platter; top with burrata, and drizzle with oil.

Ingredients

  1. Check 2 cups diagonally sliced Persian cucumber (about 4 cucumbers)
  2. Check 2 cups chopped cantaloupe
  3. Check 4 ounces sliced prosciutto, torn
  4. Check 2 tablespoons torn fresh mint
  5. Check tablespoons white balsamic vinegar or white wine vinegar
  6. Check 8 ounces burrata cheese, gently torn into pieces (about 1 cup)
  7. Check 2 teaspoons extra-virgin olive oil

Directions

  1. Toss together cucumber, cantaloupe, prosciutto, mint, and vinegar in a bowl. Transfer to a serving platter; top with burrata, and drizzle with oil.