Pickled Rockmelon & Prosciutto Salad
Feeling fancy? Well then lean into it and make this delicious citrus pickled rockmelon and prosciutto salad with creamy burrata and radicchio. A perfect side for entertaining or eating as a light lunch.
Pickled Rockmelon & Prosciutto Salad
Pickled Rockmelon & Prosciutto Salad
Pickled Rockmelon & Prosciutto Salad
There are so many variations on this classic combination of rockmelon and prosciutto, and this one (I may be biased) is up there with the yummiest. Rockmelon is such a delicate flavour and is only elevated with the citrus pickle. Each key element brings a unique flavour and combines to make a beautifully light, yet complex tasting salad.
What you need to make Pickled Rockmelon & Prosciutto Salad
How to make Pickled Rockmelon & Prosciutto Salad
Combine orange juice, lemon juice and apple cider vinegar in a jug, mix to combine.
Place rockmelon slices in a container, pour over the mixture and cover with a lid, place in the fridge for 30 minutes to lightly pickle.
To make the salad, arrange the radicchio leaves, pickled rockmelon, prosciutto and burrata, on a platter, drizzle over some of the pickle mixture and olive oil to make a dressing.
Scatter with thyme leaves and sprinkle with salt.
Combine orange juice, lemon juice and apple cider vinegar in a jug, mix to combine.
Place rockmelon slices in a container, pour over the mixture and cover with a lid, place in the fridge for 30 minutes to lightly pickle.
To make the salad, arrange the radicchio leaves, pickled rockmelon, prosciutto and burrata, on a platter, drizzle over some of the pickle mixture and olive oil to make a dressing.
Scatter with thyme leaves and sprinkle with salt.
Watch how to make Pickled Rockmelon & Prosciutto Salad
Watch how to make Pickled Rockmelon & Prosciutto Salad
Frequently asked questions & tips for Pickled Rockmelon & Prosciutto Salad
Pickled Rockmelon & Prosciutto Salad
- 1 rockmelon (cantaloupe), cut into ‘moon’ shaped slices (or peeled and cut little bit sized pieces)
- 8 slicea of good quality, prosciutto
- 2 fresh burrata cheese
- 8 radicchio leaves, leaves separated
- 1 tsp thyme leaves
- Juice of 1 orange
- Juice of 1 lemon
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1/4 tsp salt
- Combine orange juice, lemon juice and apple cider vinegar in a jug, mix to combine
- Place rockmelon slices in a container, pour over the mixture and cover with a lid, place in the fridge for 30 minutes to lightly pickle
- To make the salad, arrange the radicchio leaves, pickled rockmelon, prosciutto and burrata, on a platter, drizzle over some of the pickle mixture and olive oil to make a dressing
- Scatter with thyme leaves and sprinkle with salt.