Summer Fruit Salad with Burrata & Prosciutto
This salad really makes the most of sweet and juicy summer fruit by pairing it with creamy burrata and salty prosciutto and going beyond the typical prosciutto and melon combination.
- 6 ounces burrata cheese
- 2 ounces prosciutto
- 1½ cups diced cantaloupe
- 2 medium white peaches, pitted and sliced
- 1 cup halved figs
- 1 teaspoon extra-virgin olive oil
- Freshly cracked black pepper as needed
Arrange the burrata, prosciutto, melon, peaches, and figs in a large shallow bowl or on a large platter.
Drizzle the burrata with olive oil and black pepper. Serve at room temperature.