Papaya and Prosciutto Salad
Recipe Intro From threebirdsonestove

Photo by @lisathompson

When I think back to my first time exploring the streets of Rome with my husband, I think about Trastevere, a bohemian, eclectic neighborhood tucked away in the beautifully gritty, centuries-old streets of the Eternal City. Trastevere feels like a place where tradition and innovation come together. There's this incredible vibe of the old uniting with the new, and much of this was conveyed through food. This Papaya Salad is inspired by just that. Combining the classic and always delicious melon, prosciutto, and extra virgin olive oil salad with succulent and juicy papaya, creamy and luscious burrata, and sweet and tangy aged balsamic vinegar creates a flavorful bridge between tradition and transformation. A sprinkle of flaky salt and some freshly ground black pepper further intensifies all of these flavors and textures. Food has the power to transport us, and this brings me right back to that feeling of enjoying one of the most popular and timeless dishes you'll find in the piazzas of Italy. The only thing more magical than tradition and innovation is when the two come together to create a mouthwatering and memorable experience like this vibrant Papaya Salad.

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  • 6 cups baby arugula
  • 1 (2 pound) ripe papaya, peeled, seeded, and sliced into 3/4-inch wide wedges
  • 1 small (2 pound) cantaloupe, peeled, seeded, and sliced into 3/4-inch wide wedges
  • 1 (8-ounce) ball burrata, torn
  • 4 slices Prosciutto di Parma, torn into bite-size pieces
  • 1/ 4 cup extra virgin olive oil
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste
  • Aged balsamic vinegar, for topping

  • Step 1

    Add arugula to the platter and scatter with papaya and cantaloupe. Top with burrata and prosciutto, then drizzle with olive oil. Season with flaky salt and freshly ground black pepper. Drizzle with aged balsamic.