Fresh Melon and Burrata Salad with Prosciutto and Basil

Ingredients

• 4 cups of assorted melons (such as ripe cantaloupe, juicy honeydew, and sweet watermelon), diced into bite-sized pieces
• 8 ounces of burrata cheese, fresh and creamy
• 4 ounces of prosciutto, thinly sliced
• 1/4 cup of fresh basil leaves, torn
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of balsamic vinegar
• Salt and freshly ground black pepper, to taste

Instructions

1. Start by washing and peeling the melons thoroughly. Cut them into bite-sized cubes or scoops.
2. Carefully remove the burrata from its packaging and gently tear it into smaller pieces.
3. On a large serving platter, elegantly arrange the melon pieces, dot with torn burrata, scatter the prosciutto slices, and add fresh basil leaves.
4. In a small bowl, whisk together the olive oil and balsamic vinegar until well combined. Season with salt and pepper to taste.
5. Just before serving, drizzle the dressing generously over the salad and serve immediately.