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