Caprese Melon Salad
Caprese Melon Salad. Happy Friday guys !! Today we are doing up our summer Friday with a little fruity and summery starter. Our melon salad is tossed in a sweet strawberry vinaigrette and topped with cherry tomatoes, crispy prosciutto, creamy Burrata, and fresh basil. It’s all the goodness of a savory caprese salad combined with all the sweetness of a summer melon salad. Serve it as the perfect summer appetizer or even brunch. Cheers to the weekend, who’s ready for starters and cocktails ?!
Another beautiful summer Friday and we are SO here for it. And to celebrate the nice weather and the weekend we are making a sweet and savory summer starter as an appetizer for tonight’s dinner. We have quite a spread planned for the night. We’re having crab cakes, a tomahawk steak, grilled pineapple salsa, and of course lots of sides. Because you can’t do a surf and turf dinner without sides, you know?!
Today we’re going to the beach, and my brother and I are going to get frozen drinks at the beach bar. Then we’re going to come home and get cooking. I also made a dessert this morning because today is a VERY special day. It’s our little…well not so little anymore….baby Ellie’s birthday today !! We are going to put some candles on the cannoli cream pie that I made and give her a little celebration. We might even just let her have a slice of her own since we love to spoil our little kitties.
Anyway, I am looking forward to a relaxing night with my rum and orange juice cocktails AND this decked out dinner spread that we will be having. Happy Friday guys and cheers to Ellie on her big second bday !!
Ingredients
3 ounces prosciutto; torn
1 small watermelon; scooped
1 cantaloupe; scooped
1 honeydew; scooped
12 ounces cherry tomatoes; halved
8 ounces burrata
1 cup fresh basil leaves
For the Citrus Vinaigrette
1/4 cup fresh orange juice
1/4 cup shallot vinegar
1/2 cup olive oil
juice of 1 Meyer lemon
1 tablespoon strawberry jam
salt and pepper
Directions
Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, spread the torn prosciutto evenly. Transfer to the oven and cook for about 10 minutes or until prosciutto is crispy.
In a large bowl, add the watermelon, cantaloupe, honeydew, and tomatoes.
Make the vinaigrette. In a shaker, add the orange juice, shallot vinegar, olive oil, Meyer lemon juice, strawberry jam, salt, and pepper. Shake vigorously.
Pour the dressing over the melon mixture and toss to combine. Serve salad topped with the crispy prosciutto, burrata, and fresh basil leaves.
