Fleur de Lis

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Tuesday, May 2, 2017

Cantaloupe Strawberry Salad with Burrata and Prosciutto



It's that time of year! The season for cantaloupe and strawberries. By using Strawberry Balsamic Vinegar paired with Basil Olive Oil the flavors of the fruit salad are enhanced. This is a perfect Spring/Summer dessert.

4 cups cubed cantaloupe
2 cups hulled and sliced fresh strawberries
2 T. fresh lemon juice 
salt and black pepper to taste
1 ball burrata or fresh mozzarella (8 oz.)
3 oz. sliced prosciutto
1/4 cup fresh basil leaves

Toss the cantaloupe and strawberries with lemon juice and Basil Olive Oil; season with salt and pepper.

Arrange burrata in center of a serving platter, then arrange cantaloupe and strawberries around burrata.

Nestle prosciutto among fruit, then garnish with basil. Drizzle with the Strawberry Balsamic Vinegar.


Adapted from Cuisine at Home, Issue 123

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