This burrata salad is super simple to whip up. This recipe will impress your guests with its vibrant colors and delicious summer flavor!

Burrata salad

Burrata + tomatoes = the hottest couple of the summertime. The juicy tomatoes pair so well with creamy and rich burrata, especially with a little basil and balsamic.

I love adding fresh fruit to salads in the summer, but I usually choose berries, apples, or pears. While I was in Nice, France a few weeks ago, I ate a salad with cantaloupe melon, tomatoes, and burrata. I was instantly mesmerized. When cantaloupe is in season and ripe, it is GOOOOD. It’s the perfect mildly sweet and crunchy contrast to the other ingredients! I decided right then and there I had to recreate it at home.

Burrata salad

How to Make Burrata Salad

This burrata salad recipe really couldn’t be easier. No oven or cooking required!

  • Slice a cantaloupe in half. Remove the seeds and cut into thick slices, then remove the rinds.
  • Chop tomatoes into large chunks.
  • Arrange cantaloupe and tomatoes over a bed of arugula.
  • Set a ball of fresh burrata in the center.
  • Sprinkle with fresh basil and toasted pine nuts.
  • Drizzle with balsamic glaze and pesto oil.

Burrata Salad Recipe Tips and Substitutions

  • Store tomatoes and cantaloupe at room temperature before slicing and serving. These fruits taste best and ripen faster if they are kept out of the fridge until they are about to spoil.
  • Use the best quality tomatoes. Since we are in tomato season, the stores are stocked with lots of tomato varieties! I find that vine-ripened and heirloom tomatoes are the most flavorful.
  • Sub peaches for the cantaloupe. Don’t like melon? No problem! This recipe would be delicious with peaches or nectarines instead.
  • Break apart the burrata if serving to a crowd. You can break apart the burrata and scatter the pieces around the salad to make it easier for guests to serve themselves.
Burrata salad

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Burrata Salad with Tomatoes and Melon (Gluten Free)

This burrata salad is super simple to whip up. This recipe will impress your guests with its vibrant colors and delicious summer flavor!

  • Author: Alex
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Category: side dish
Scale

Ingredients

  • 1/4 cup pine nuts
  • 4 cups baby arugula
  • 1/2 of a cantaloupe, seeds removed, sliced in wedges, and rind removed
  • 2 ripe tomatoes, chopped into large chunks
  • 1 ball burrata cheese
  • 1/2 cup fresh basil, chopped
  • 1 tbsp basil pesto 
  • 3 tbsp olive oil
  • 2 tbsp balsamic glaze
  • Salt
  • Black pepper

Instructions

  1. Toast the pine nuts in a shallow frying pan over low-medium heat. Stir occasionally to prevent burning, and remove from heat once nuts are fragrant and begin to brown. This will take about 5 minutes.
  2. Place arugula on a large serving plate or in a large salad bowl.
  3. Arrange alternating slices of tomato and cantaloupe on top of arugula.
  4.  Place the burrata in the center of the serving plate.
  5. Sprinkle the plate with chopped basil and toasted pine nuts.
  6. Whisk together the pesto and olive oil in a small bowl. It should be a liquid consistency that is easy to drizzle – add more olive oil as necessary.
  7. Drizzle the pesto oil and balsamic glaze over the salad. Add salt and pepper to taste.
  8. Serve immediately.

Keywords: burrata salad, burrata, summer salad, cantaloupe, tomatoes

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