Yields 2-3 servings
Salad Ingredients:
1/2 medium cantaloupe, thinly sliced or ribboned
4–6 slices of prosciutto
1 ball of burrata cheese (or 3–4 small dollops)
1/4 red onion, thinly sliced
2–3 Tbsp shelled pistachios, roughly chopped
A handful of sunflower sprouts or microgreens
4–5 fresh basil leaves, thinly sliced (chiffonade)
Ingredients for Pistachio Basil Vinaigrette:
2 Tbsp shelled pistachios
1 small garlic clove
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
2 Tbsp white balsamic vinegar (or lemon juice)
1/4 cup olive oil
1–2 Tbsp fresh basil leaves
Salt and freshly ground black pepper, to taste
Blend all ingredients until smooth and creamy. Adjust salt, vinegar, or honey to balance the flavor.
On a large plate or platter, gently layer cantaloupe ribbons with prosciutto slices.
Add dollops or torn pieces of burrata throughout.
Scatter red onion slices, pistachios, and sunflower sprouts on top.
Drizzle with pistachio basil vinaigrette.
Finish with a sprinkle of fresh basil and a few extra pistachios if desired.