Melon, Cucumber, and Burrata Salad
Ingredients
2 cups diagonally sliced Persian cucumber (about 4 cucumbers)
2 cups chopped cantaloupe
4 ounces sliced prosciutto, torn
2 tablespoons torn fresh mint
1½ tablespoons white balsamic vinegar or white wine vinegar
8 ounces burrata cheese, gently torn into pieces (about 1 cup)
2 teaspoons extra-virgin olive oil
Nutrition
Calories 283
Fat 18g
Sat Fat 10g
Cholesterol 56mg
Sodium 866mg
Protein 19g
Carbohydrate 11g
Sugar 10g
Fiber 1g
Iron 0mg
Calcium 323mg
Directions
Toss together cucumber, cantaloupe, prosciutto, mint, and vinegar in a bowl. Transfer to a serving platter; top with burrata, and drizzle with oil.
Yields: 4
