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Burrata Salad with Tomatoes and Melon (Gluten Free)

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


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


  • 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


  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.