One of the best parts of summer is the abundance of sweet melons. Cantaloupe goes to a whole other level with a quick sear on the grill that caramelizes and brings out its sweetness. This juicy melon is also hydrating and high in antioxidants, making it great for your skin.
Prep Time: 10 minutes | Makes 1 Serving
- 3 slices of cantaloupe (2-inches thick)
- Coconut oil spray
- 3 pieces of prosciutto (torn)
- Pinch of flaky salt
- 1 cup of mixed greens
- 4 oz burrata
- 2 Tbsp pine nuts
- Olive oil
- Optional garnish: fresh basil, fresh mint, flaky salt
If using a propane grill, set it to 400F. Alternatively, prep a cast iron grill pan with nonstick spray over med-high heat. Place cantaloupe slices at a diagonal and leave undisturbed for 4 minutes to achieve grill marks. Flip and grill for an additional 4 minutes.
While cantaloupe is grilling, heat a small pan to medium. When the pan is warmed, add the pine nuts and toast for about 2 min until they have a rich aroma. You can optionally use some olive oil in the pan. Set pine nuts aside.
Assemble the salad by placing the mixed greens on the bottom. Top with cantaloupe, torn burrata, and pine nuts. Add garnishes and a drizzle of olive oil to serve.
Kristen Rosania is a Memphis-based meal-prep chef and recipe developer. She created @forlemonsake, a social channel showcasing that home-cooked is always best. She believes in cooking real food with real ingredients. For more info, visit Forlemonsake.com and follow along on Instagram and Facebook.