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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Watermelon, Prosciutto and Burrata Salad Recipe

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This recipe for Watermelon, Prosciutto and Burrata Salad is from The Patterson/Vizza Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. loosely packed basil leaves, plus more for garnish
1 1/2 c. plus 1 T extra virgin oil, divided
6 c. watermelon, cubed
1 pt. cherry tomatoes, halved
2 tsp. lemon juice
1 tsp. kosher salt
1/4 tsp. black pepper
1 lb. package of burrata cheese or fresh mozzarella, sliced
8 thin prosciutto slices
1 tsp. crushed red pepper
Directions:
Directions:
1. Bring a small saucepan of water to a boil. Prepare an ice bath. Blanch basil leaves in boiling water for 1 minute. Using a slotted spoon, remove basil leaves and plunge into ice bath to stop the cooking process; drain and pat leaves dry.

2. Place basil and 1 1/2 c. olive oil in blender, and process until smooth. Pour mixture through a fine mesh wire strainer lined with cheese cloth set over a bowl. Let stand until oil drips through, about 10 minutes. Discard solids.

3. Place cubed watermelon on a serving dish. Combine cherry tomatoes, lemon juice and remaining 1 T. of olive oil; toss to coat.

4. Top watermelon evenly with tomato mixture; drizzle generously with basil oil, and sprinkle with salt and pepper. Top with cheese and prosciutto slices. Top with a drizzle of basil oil and crushed red peppers. Garnish with with thinly slice basil.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min.

 

 

 

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