This is such a simple salad to prepare, and it is absolutely delicious. The creamy burrata pairs beautifully with the sweet cantaloupe and salty Jamón, and the mint leaves give the whole dish a wonderful, summery freshness.
I've served this salad for lunch with a crusty baguette, and for dinner with a roast chicken. It's incredibly versatile, and a real crowd pleaser!
This serves 4 as a meal, or 6-8 as a side.
- 1 cantaloupe (rockmelon), peeled and sliced
- 1 cucumber, peeled and sliced into half moons (it really does work better peeled, so don't skip this step)
- 2 balls of burrata (or mozzarella), ripped into generous chunks
- 6 rashes Jamón (or Prosciutto)
- 1 handful of walnuts, broken into quarters or halves
- 2 tbsp of fresh mint leaves, stalks removed
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tbsp apple cider vinegar (or white balsamic vinegar)
- Salt and pepper, to taste
- To make the dressing; combine the olive oil, honey, and vinegar.
- Then assemble the cantaloupe, cucumber, burrata, and Jamón on a platter.
- Sprinkle with mint leaves and walnuts.
- When you're ready to serve, drizzle everything with the dressing and add freshly ground salt and pepper to taste - I tend to focus on the chunks of burrata, which appreciate a bit of seasoning.