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This Grilled Melon Salad with Prosciutto and Burrata is a light dinner perfect for a hot summer day!
Grilled Melon!?! Whaaaaat!?! I know it might seem weird, but getting a little char and caramelization on melon just amps up the flavor a little bit. I have a feeling that this is going to be one hot summer, so we really need to start thinking about some foods that don’t involve turning on the oven.
I tried grilling a few types of melon and I found I liked the way cantaloupe turned out the most. Next was the watermelon, and last was the honeydew. In fact I can’t say that I would recommend grilling honeydew,it turned out mushy and not very appetizing. One key to grilling any type of melon is to be sure to have thick slices – if it is too thin the melon gets mushy. You want it to get a nice char without really cooking it. Shoot for 1 and a half to two inches thick.
To make this salad a meal, I added prosciutto and burrata. Have you ever had burrata? It is so, so good. Like mozzarella, but better. Well that is because it IS mozzarella, wrapped around a mixture of mozzarella and cream! Of course if you can’t find it you can use fresh mozzarella, but the burrata would be best. I added some chopped pistachios for crunch, and whisked together a quick dressing with olive oil and golden balsamic vinegar. I chose golden balsamic just for the color, but I actually really like the way it tastes as well. Mr. Briar has never been a big fan of balsamic vinegar and he really loved this dressing.
If the idea of grilling fruit totally weirds you out, you could make this salad without grilling the melons, it will still taste great! What are your opinions on grilled fruit?
Other salads you may like…
Grilled Melon Salad with Prosciutto and Burrata
For The Salad:
- 6 cups baby arugula
- 1 - 2 pounds melon such as cantaloupe or watermelon cut into 1 and a half to 2 inch thick slices
- 4 ounces burrata* torn into bite sized pieces
- 3 ounces prosciutto
- 1/4 cup chopped toasted pistachios optional
For The Dressing:
- 1 tablespoon golden balsamic vinegar**
- 1½ tablespoons olive oil
- 1/2 teaspoon dried oregano
- salt to taste
- pepper to taste
To Make The Dressing:
- Whisk together all ingredients or put them in a tightly sealed mason jar and shake until well combined.
To Grill The Melon:
- On a hot grill, sear melon slices 1-2 minutes per side, until they have grill marks.
To Assemble The Salad:
- On a large platter, arrange arugula. Top evenly with prosciutto, burrata and melon slices. Sprinkle pistachios on top, then drizzle with dressing.
**If you can't find golden balsamic vinegar, you can use regular balsamic vinegar
You can use a regular grill or a grill pan for the melon
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclaimer: I partnered Fred Meyer for this recipe, however, my opinions, as always, are 100% my own. Integrity is important to me, and I only share brands and products that I think are awesome. Thank you for supporting Fox and Briar!