- 2 cups diagonally sliced Persian cucumber (about 4 cucumbers)
- 2 cups chopped cantaloupe
- 4 ounces sliced prosciutto, torn
- 2 tablespoons torn fresh mint
- 1½ tablespoons white balsamic vinegar or white wine vinegar
- 8 ounces burrata cheese, gently torn into pieces (about 1 cup)
- 2 teaspoons extra-virgin olive oil
- Toss together cucumber, cantaloupe, prosciutto, mint, and vinegar in a bowl. Transfer to a serving platter; top with burrata, and drizzle with oil.