Cantaloupe, Prosciutto and Burrata Salad

Cool cantaloupe, salty prosciutto and creamy burrata cheese meld beautifully together in this satisfying salad.

Serves: 4Prep: 10 minutesCook: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 3 ounces thinly sliced prosciutto
  • 5 ounces Simple Truth Organic™ Baby Arugula
  • 1⁄2 small cantaloupe, peeled, seeded and thinly sliced
  • 8 ounces burrata
  • Flaky salt, to taste
  • Fresh cracked black pepper, to taste
  • Balsamic Vinegar
  • Simple Truth Organic™ Filtered Extra Virgin Olive Oil


  • Preheat oven to 375°F. Lay prosciutto slices on a parchment lined sheet pan.
  • Bake 13-15 minutes or until crisp. Cool slightly and break into large pieces.
  • Place arugula on a serving platter or shallow serving bowl, or on individual serving plates. Top with sliced cantaloupe and crispy prosciutto.
  • Gently tear burrata into pieces and scatter over salad. Season with salt and pepper. Drizzle with vinegar and oil.
  • Serve immediately. Refrigerate leftovers.