Cantaloupe Burrata Salad

If you hang out here often, then you know I love a salad. Salads aren’t boring when you mix them up. This fresh cantaloupe and burrata salad is sure to spice up any meal.


  • Cantaloupe (whole)
  • Burrata
  • Prosciutto
  • Basil (fresh)
  • 2 Tbs of Balsamic Glaze
  • Salt/Pepper to taste
  • Garlic Powder to taste


  • Cut cantaloupe in half and scope out seeds
  • Use a melon corer to form small balls. Tip: take the corer and rotate your wrist while scoping out the balls to form evenly
  • After cantaloupe is placed on serving dish or in bowl, generously spread the prosciutto on top in small pieces. I like to roll my prosciutto in balls.
  • Place burrata on top
  • Sprinkle basil leaves on top of the completed salads
  • Use salt, pepper, and garlic powder to taste
  • Finish with the drizzle of balsamic glaze.
  • Tip: if you use a bowl instead of a serving board, I recommend mixing the salad together.

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