Watermelon Prosciutto Burrata Salad Recipe 435
MELON BASIL BURRATA SALAD WITH CRISPY PROSCIUTTO
Perfect for your upcoming 4th of July festivities and summer BBQs...it's summer in a salad!
Provided by Tieghan Gerard
Time 25m
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.2. In a salad bowl, arrange the melon, tomatoes, and basil leaves.3. To make the vinaigrette. Combine all ingredients in a glass jar and shake, or whisk to combine. Season with red pepper flakes, salt, and pepper.4. Drizzle half the vinaigrette over the salad, gently tossing to coat. Add the burrata, nuts/seeds, and then the remaining vinaigrette. Top the salad with crispy prosciutto. EAT and enjoy!
Nutrition Facts : ServingSize 326 g
WATERMELON, PROSCIUTTO & BURRATA SALAD RECIPE - (4.3/5)
Provided by tonya370
Number Of Ingredients 12
Steps:
- Bring a small saucepan of water to a boil. Prepare an ice bath. Blanch basil leaves in boiling water for 1 minute. Remove with a slotted spoon and plunge into ice bath. Drain and pat leaves dry. Place garlic clove in boiling water for a few minutes to soften, if not using roasted garlic. Place basil leaves, garlic and olive oil in a blender and process until smooth. Pour mixture through a fine wire-mesh strainer lined with cheesecloth set over a bowl. Let stand until oil drips through, about 10 minutes. Discard solids. Combine cherry tomatoes, lemon juice and remaining 1 tablespoon oil in a bowl; toss to coat. Place watermelon on a serving dish. Top watermelon evenly with tomato mixture; drizzle generously with basil oil, and sprinkle with salt and pepper. Gently stir in arugula leaves. Top with cheese and prosciutto slices. Drizzle with basil oil and crushed red pepper. Garnish with thinly sliced basil and mint.
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