There are some dishes that instantly transport you to a certain feeling, a specific season, or even a moment in time. For me, this burrata salad with melon and prosciutto is the very essence of summer. It’s that breezy late afternoon, the sun casting golden light across your kitchen counter, your favorite playlist humming in the background as you throw together something equal parts beautiful, fresh, and satisfying.

If you’re new to this classic pairing – prosciutto and melon – it may seem like an unusual match at first glance. But once you try it, you’ll understand why it has stood the test of time in Italian kitchens and beyond. Sweet, juicy melon plays perfectly against the savory, salty notes of prosciutto. And when you add creamy burrata, a drizzle of honey-mustard lemon dressing, and a few torn basil leaves? It becomes a salad you’ll crave all summer long.

In this blog post, I’ll walk you through the inspiration, step-by-step tips, ingredient swaps (yes, honeydew and watermelon totally work!), and how I first fell in love with cantaloupe after moving to the U.S. – because in Ukraine, melon meant something very different.

Let’s dive in!

A Personal Note

Back home in Ukraine, summer always brought street markets overflowing with seasonal produce. There were so many types of melons – large yellow ones with floral notes, small striped ones that almost tasted like honey. But funnily enough, I never encountered cantaloupe until I moved to the United States.

It wasn’t just the taste that surprised me; it was the color, the texture, and how beautifully it paired with salty meats and creamy cheese. Cantaloupe felt like summer reimagined – a vibrant, sun-soaked fruit that practically begged to be part of a salad.

So, this dish is my love letter to a new-to-me fruit, reimagined with the heart of Ukrainian summer simplicity and American inspiration.

Why This Burrata Salad with Melon and Prosciutto Works – The Power of Contrasts

A good salad, in my opinion, is all about contrast. And this one delivers on every level:

Sweet vs. Salty: juicy cantaloupe (or other melons) meets thin slices of prosciutto.
Creamy vs. Crisp: burrata brings luscious creaminess, while melon ribbons add a satisfying bite.
Bright vs. Earthy: lemon juice and basil keep the salad fresh, while the mustard and honey provide warmth.

The result is a dish that looks stunning, feels elevated, but comes together in minutes.

The Main Ingredients – Let’s Break Them Down

1. Cantaloupe (or Other Melons)

If you’re like me and didn’t grow up with cantaloupe, you’re in for a treat. Its firm yet juicy flesh makes it ideal for peeling into ribbons, which adds an elegant texture to the plate. However, don’t let a missing cantaloupe stop you. Honeydew, with its refreshing sweetness, works beautifully. And for a dramatic twist, try watermelon ribbons. Just make sure it’s seedless.

2. Prosciutto

Prosciutto is salty, savory, and paper-thin – exactly what you want to cut through the sweetness of melon. You don’t need much. Just 2 or 3 slices, torn by hand, will do.

Tip: If you’re vegetarian, try substituting with thin slices of roasted red pepper or grilled halloumi for that salty bite.

3. Burrata Cheese

Ah, burrata. If mozzarella is your reliable best friend, burrata is its glamorous cousin who shows up in flowing linens and knows how to host a garden party. The outer shell is mozzarella, but inside is a luscious mix of cream and curds. When torn open, it spills onto the plate like sunshine.

If burrata is unavailable, substitute with fresh mozzarella or a scoop of ricotta for a similar creamy effect.

4. Basil

Torn fresh basil adds an herbal, peppery brightness that rounds out the dish. When available, I like to use mini basil. Try it! Don’t skip it – it’s what ties everything together.

The Dressing – Sweet, Sharp, and Perfectly Balanced

I kept the dressing intentionally simple: extra virgin olive oil, lemon juice, honey, Dijon mustard, and salt. It hits all the right notes – tangy, slightly sweet, a little zippy – and clings beautifully to the melon and cheese.

Make-ahead tip: you can double this dressing and store it in the fridge for 3–4 days. It also works wonderfully on grilled peaches, green salads, or even as a drizzle for roasted vegetable

Step-by-Step: How to Make Burrata Salad with Melon and Prosciutto

This salad is as simple as it gets, but plating it with care makes all the difference. Here’s a step-by-step guide:

Step 1: Make the Dressing

In a small bowl, whisk together 1 tablespoon olive oil, 1 teaspoon lemon juice, 1 teaspoon honey, and ½ teaspoon whole grain Dijon mustard. Add a pinch of salt to taste. Set aside.

Step 2: Prepare the Melon

Using a vegetable peeler, shave ribbons from a peeled and seeded cantaloupe quarter. If using honeydew or watermelon, the same method applies.

Step 3: Arrange the Plate

Tear open your burrata and place it at the center or off to one side of the plate. Gently nestle the melon ribbons around or over it. Add torn prosciutto slices in between for a beautiful contrast.

Burrata, melon and prosciutto on a plate, hand is placing prosciutto on the same plate

Step 4: Finish and Garnish

Drizzle everything with your prepared dressing. Scatter torn basil leaves over the top. You’re done!

Variations and Substitutions

Melons: try honeydew, watermelon, or even grilled peaches.
Cheese: burrata is the star, but fresh mozzarella, whipped ricotta, or even goat cheese can work in a pinch.
Protein: swap prosciutto for smoked salmon, thinly sliced roast chicken, or go vegetarian.
Greens: for a fuller salad, add arugula or baby spinach as a base layer.

What to Serve with Burrata Melon Salad

This salad is rich and flavorful, so it pairs best with lighter accompaniments. Here are some favorites:

Grilled sourdough rubbed with garlic
A glass of chilled white wine (Sauvignon Blanc or Pinot Grigio)

Perfect for Summer Gatherings

Whether you’re hosting a backyard brunch, packing a picnic, or just want something quick and gorgeous on a hot day, this salad delivers. It looks like you’ve put in effort, but takes less than 15 minutes. That’s my kind of magic.

Personal Note – Simplicity with Soul

Recipes like this remind me that good food doesn’t need to be complicated. Some of my favorite meals growing up were made from whatever was fresh at the market that day. That same philosophy is what makes this dish so special.

It’s the joy of summer. The luxury of cream against salt and fruit. A plate that speaks for itself.

Frequently Asked Questions (FAQ)

Can I prep this salad in advance?

Yes, with some caveats. The dressing can be made up to 3 days ahead. Melon ribbons can be stored in an airtight container for a few hours. Assemble just before serving for the best texture.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free.

Can I use another type of meat?

Absolutely! Try thinly sliced ham, soppressata, or even crispy pancetta.

Final Thoughts

This burrata salad with melon and prosciutto is not just a recipe – it’s a celebration. A dish that blends cultures, memories, and flavors into one beautiful plate.

So whether you’re discovering cantaloupe for the first time, or revisiting this timeless pairing with new eyes, I hope you enjoy every bite.