Ingredients:

  • 1 ripe cantaloupe (approx. 1.5 kg / 3.3 lbs)
  • 8 oz (225g) fresh burrata cheese
  • 4 oz (115g) thinly sliced prosciutto
  • 1/4 cup (15g) fresh mint leaves, roughly chopped
  • 1/4 cup (15g) fresh basil leaves, roughly chopped (optional)
  • 2 tablespoons toasted pumpkin seeds (optional)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • Lime wedges, grilled until slightly charred (optional)

Instructions:

  1. Cut the cantaloupe in half, remove seeds, and cut each half into bite-sized cubes or melon balls.
  2. Whisk together olive oil, lime juice, honey (or maple syrup), salt, and pepper in a small bowl or shake in a jar. Taste and adjust seasonings.
  3. Arrange cantaloupe, burrata, and prosciutto on a serving platter or in a large bowl. Tear burrata gently.
  4. Sprinkle chopped mint and basil (if using) over the salad. Drizzle the lime vinaigrette evenly over the salad. Sprinkle toasted pumpkin seeds, if using.
  5. Serve immediately with optional grilled lime wedges. For the best cantaloupe flavor, consider these '8 Little-known Secrets to Grow': Start seeds indoors, water deeply, and choose a suited variety.