40min 4 ppl
Burrata e Melone
15 minutes
4 people
Medium31–60 min or 7–12 steps
15 min · 7 steps
Medium: 31–60 min or 7–12 steps
285 kcalper person
Protein 11g
Carbs 18g
Fats 19g
About this dish
This elegant Italian summer salad combines creamy burrata cheese with sweet, juicy cantaloupe, finished with a drizzle of aged balsamic and fresh basil for a refreshing light course that celebrates the season's finest produce.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Fresh Produce
- cantalouperipe, medium-sized1 whole
- fresh basil leaves12 leaves
- lemonzested½ whole
Dairy & Eggs
- burrata cheeseroom temperature2 balls (250g total)
Spices & Seasonings
- fleur de sel or sea salt1 pinch
- black pepperfreshly ground¼ teaspoon
Oils & Condiments
- aged balsamic vinegar2 tablespoons
- extra virgin olive oil3 tablespoons
Utensils
- chef's knife
- cutting board
- spoon
- four chilled serving plates
- microplane or zester
Method
1
Cut the cantaloupe in half and scoop out the seeds with a spoon, then peel away the skin and cut the flesh into bite-sized cubes or thin crescents (you should have about 4 cups).
Approx. 8 minutes
2
Arrange the cantaloupe pieces evenly across four chilled plates, leaving space in the centre for the burrata.
Approx. 2 minutes
3
Place one burrata ball in the centre of each plate, allowing it to rest gently on top of the melon.
Approx. 1 minutes
4
Drizzle the aged balsamic vinegar evenly over the burrata and cantaloupe, using about ½ tablespoon per plate.
Approx. 1 minutes
5
Drizzle the extra virgin olive oil over the entire plate using about ¾ tablespoon per serving, creating gentle rivulets across the melon and cheese.
Approx. 1 minutes
6
Sprinkle each plate with a pinch of fleur de sel and freshly ground black pepper to taste.
Approx. 1 minutes
7
Tear the fresh basil leaves by hand and scatter them over the salad, then finish with a light sprinkle of lemon zest and serve immediately.
Approx. 2 minutes
