The Watermelon, Prosciutto, and Burrata Salad with Strawberry-Balsamic Glaze includes juicy watermelon, creamy burrata, and delicate prosciutto for a perfect balance of sweet, savory, and creamy. Fresh basil and arugula add herbal brightness, and the homemade strawberry-balsamic glaze adds a sweet-tart finish. Serve it with toasted sourdough bread on the side for a delightful crunch and pair it with Stags' Leap Amparo Rosé. The wine’s crisp acidity and fruit notes enhance the watermelon’s sweetness and rich burrata, while its floral profile beautifully balances the prosciutto.
Ingredients
For the Salad:
- 4 cups watermelon, cubed or cut into wedges
- 8 thin slices prosciutto
- 1 ball burrata cheese, torn into pieces
- 1/4 cup fresh basil leaves
- 1/4 cup fresh arugula (optional)
- Salt and freshly ground black pepper, to taste
For the Strawberry-Balsamic Glaze:
- 1/2 cup strawberries, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
Instructions:
- Make the Strawberry-Balsamic Glaze: In a small saucepan over medium heat, combine the chopped strawberries, balsamic vinegar, and honey. Bring to a simmer, stirring occasionally. Reduce the heat and let the mixture cook for 5-7 minutes, or until it thickens slightly. Remove from heat and strain to remove seeds. Set aside to cool.
- Assemble the Salad: Arrange the watermelon cubes or wedges on a serving platter. Drape the prosciutto slices over the watermelon and scatter the torn burrata on top. Add fresh basil leaves and arugula (if using) for a pop of color and herbal flavor. Season with a light sprinkle of salt and freshly ground black pepper.
- Finish with Glaze: Drizzle the strawberry-balsamic glaze over the salad just before serving for a sweet-tart contrast.
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