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Aufgebrochene Burrata auf Wassermelonenstücken und hauchdünnem Prosciutto, beträufelt mit grüner Basilikum-Vinaigrette, daneben ein Rosé-Weinglas mit leuchtendem Lachsrosa

Burrata with Watermelon, Prosciutto, and Basil Vinaigrette

The best “non-recipe” of the summer: burrata, ripe watermelon, and paper-thin prosciutto—simply plated, not cooked—served with a basil vinaigrette and the 2022 Mansion House Bay Pinot Noir Rosé from Marlborough. Ready in ten minutes, unforgettable all evening long.
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Prep Time 10 minutes
Total Time 10 minutes
Course Mediterranean cuisine
Cuisine Seasonal
Servings 2 people
Calories 480 kcal

Equipment

  • Large knife and cutting board
  • Small glass or bowl for the vinaigrette
  • Two shallow plates or one large serving platter

Ingredients
  

FOR THE PLATE:

  • 2 Burrata about 125 g each
  • 300 g Watermelon peeled, cut into triangles or cubes about 2 cm thick
  • 80 g Prosciutto crudo sliced paper-thin (4–6 slices)
  • Fresh basil leaves

FOR THE BASIL VINAIGRETTE:

  • 4 EL Extra Virgin Olive Oil
  • 1 1 tbsp white wine vinegar or lemon juice freshly squeezed
  • 1 tablespoon of liquid honey
  • 6 –8 fresh basil leaves finely chopped
  • sea salt freshly ground black pepper

FOR SERVING:

  • Fleur de Sel
  • Fresh black pepper
  • Fresh basil leaves

Instructions
 

BASIL VINAIGRETTE:

  • In a small glass, thoroughly whisk together the olive oil, white wine vinegar, and honey with a fork.
  • Stir in the very finely chopped basil leaves.
  • Season generously with sea salt and freshly ground black pepper. Set aside.

ASSEMBLING THE PLATE:

  • Arrange the watermelon slices loosely on two shallow plates or a large serving platter.
  • Arrange the prosciutto slices loosely—without pressing them flat—between the watermelon slices.
  • Place one burrata in the center or slightly off-center.

SERVE:

  • Just before serving, cut open the burrata with a knife or gently tear it open with two spoons—the creamy center should spill out onto the plate.
  • Drizzle the basil vinaigrette generously over everything.
  • Finish with Fleur de Sel, freshly ground black pepper, and whole basil leaves.
  • Serve the Mansion House Bay Pinot Noir Rosé well chilled at 10–12 °C.

SIDE DISHES:

  • Toasted white bread or ciabatta
  • Or: Focaccia with olive oil and sea salt

Nutrition

Calories: 480kcalCarbohydrates: 14gProtein: 22gFat: 38g
Keyword Basil Vinaigrette, Burrata, Mansion House Bay, Marlborough, no-cook, Prosciutto, Rosé, Summer Recipe, Watermelon, Wine from New Zealand
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