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Summer Melon, Prosciutto & Burrata Salad with Easy Lemon Honey Vinaigrette

ByMichelle Erdner

An Easy Summer Salad Inspired by Life in Germany

When summer produce is at its peak, the best recipes don’t need complicated ingredients or hours in the kitchen. This Summer Melon, Prosciutto & Burrata Salad celebrates some of my favorite seasonal flavors—sweet cantaloupe and honeydew, creamy burrata, salty prosciutto, fresh herbs, and a light homemade lemon honey vinaigrette.

One of the things I loved while living in Germany was how simple summer dinners could be. Lunch was often the heartiest meal of the day, while “Abendbrot” or dinner was usually lighter—fresh bread rolls, sliced meats and cheeses, seasonal fruit, and simple salads enjoyed outside on the patio. When the weather was especially warm, meals like this were a refreshing way to cool off after a hot day.

I often made salads similar to this one during the summer months. With sweet melon, creamy burrata, and delicate prosciutto, it’s a meal that feels both elegant and effortless. Served with a crusty bread roll and a chilled glass of Riesling or Rosé for the adults, it reminds me of relaxing summer evenings in Germany, lingering outside long after the sun began to set.

Whether you’re hosting a backyard gathering, packing a picnic, or looking for a light lunch or dinner, this colorful salad comes together in just 20 minutes and is perfect for sharing with family and friends.

Why You’ll Love This Recipe

  • Ready in just 20 minutes
  • No cooking required
  • Perfect for entertaining
  • Light, fresh, and packed with summer flavor
  • Naturally gluten-free
  • Beautiful presentation for brunches, wine nights, or outdoor dinners
  • Easily serves as an appetizer or light main course

Salad Variations to Try

  • Adding peaches or nectarine slices would make a delicious addition and pair beautifully with the melon.
  • Top with grilled chicken, grilled shrimp, or sliced grilled steak for a complete meal.
  • Add cherry tomatoes for a burst of color and fresh summer flavor.
  • Change out the greens for peppery arugula, baby spinach, or a butter lettuce mix all work well.
  • Creamy avocado complements the burrata and makes the salad even more satisfying.

What to Serve With It

This salad makes a beautiful first course before grilled steaks or pasta. It also pairs wonderfully with:

  • Warm baguette
  • Homemade focaccia
  • Grilled chicken
  • Cedar plank salmon
  • Herb-marinated shrimp
  • Roasted asparagus
  • Charcuterie boards

Frequently Asked Questions

Can I make this salad ahead of time? Yes. Prepare the dressing and chop the fruit several hours ahead. Assemble the salad just before serving and wait to add the vinaigrette until the last minute.

What is burrata? Burrata is a fresh Italian cheese with a mozzarella exterior and a soft, creamy center. It adds richness that balances the sweetness of the melon and the saltiness of the prosciutto.

Can I substitute mozzarella? Absolutely. Fresh mozzarella pearls or sliced fresh mozzarella are a great substitute if burrata isn’t available.

Can I use only one type of melon? Yes. Cantaloupe, honeydew, or even watermelon all work beautifully. Using two varieties simply adds color and texture.

How long will leftovers keep? This salad is best enjoyed fresh. Leftovers can be refrigerated for up to one day, although the greens will soften after being dressed.

My Favorite Way to Serve It – I love bringing this salad to the table on a large platter for everyone to share. It pairs beautifully with grilled chicken or salmon, a basket of warm crusty bread, and a chilled bottle of Riesling or Rosé. It’s the kind of meal that encourages everyone to slow down, linger outside, and enjoy a long summer evening together. You can also serve this salad in individual bowls, each with their own smaller piece of burrata in the center.

Living Layered

Summer Melon, Prosciutto & Burrata Salad with Lemon Honey Vinaigrette

5 from 1 vote
This fresh Summer Melon, Prosciutto & Burrata Salad is the perfect warm weather dish, combining sweet cantaloupe and honeydew creamy burrata, salty prosciutto, fresh herbs, and a light lemon honey vinaigrette. Ready in just 20 minutes, its an easy appetizer or light lunch for summer entertaining, wine nights or patio dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Servings: 4 servings
Course: Salad
Ingredients Method Notes

Ingredients
  

For the Salad:
  • 5 ounces spring salad mix
  • 2 cups cantaloupe, cut into bite sized cubes or melon balls
  • 2 cups honeydew, cut into bite sized cubes or melon balls
  • 8 ounces burrata cheese 1 large or 2 small balls
  • 4 ounces thinly sliced prosciutto, torn into bite sized ribbons
  • 1/2 english cucumber, de-seeded and thinly sliced
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons fresh mint, chopped
  • 1/4 cup pumpkin seeds, pepitas, or pistachios
  • freshly cracked pepper
For Dressing:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • pinch of kosher salt
  • freshly cracked pepper

Method
 

Step 1: Make the dressing
  1. In a small jar or bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until smooth.
    Refrigerate util ready to use.
Step 2: Build the salad
  1. Arrange the spring mix on a large serving platter or in a wide, shallow servig bowl.
    Scatter the cantaloupe, honeydew, cucumber, basil, and mint evenly over the greens. Tuck pieces of prosciutto throughout the salad and sprinkle with pumpkin seeds, or pistachios.
    Using your hands, gently tear the burrata into 6-8 pieces, making sure each piece includes some of the creamy center. Nestle the burrata pieces evenly throughout the salad so every serving includes both the fresh mozzarella and creamy filling.
Step 3: Finish
  1. Drizzle the salad with the lemon honey vinaigrette. Finish with cracked black pepper.
    Serve immediately.

Notes

Use melon that is fully ripe but still firm so it holds its shape in the salad.
Allow the burrata to sit at room temperature for about 20 minutes before serving. It becomes wonderfully soft and creamy.
Dress the salad just before serving to keep the greens crisp.
If serving for a dinner party, assemble everything except the dressing about 30 minutes ahead of time and refrigerate until guests arrive.
For individual servings: Toss the salad except for the prosciutto and burrata. Divide the tossed salad among four to six bowls. Tear the prosciutto into long ribbons and the burrata into rustic pieces and place them on top of each salad. Drizzle with the Lemon Honey Vinaigrette just before serving.

More Summer Recipes You’ll Love

If you enjoyed this fresh summer salad, be sure to check out these seasonal favorites on Living Layered:

If you’re planning a European-inspired summer menu, don’t miss my guides to Germany’s Wine Route and the French Wine Route, where you’ll discover charming villages, vineyard landscapes, and plenty of inspiration for your next adventure. This salad captures many of those same fresh, simple flavors and brings a little taste of wine country to your own table.

Happy cooking!

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