Best 4 Cantaloupe And Burrata Salad Recipes

BURRATA CAPRESE SALAD WITH GARLIC BASIL OIL

Burrata Caprese Salad with Garlic Basil Oil image

Provided by Valerie Bertinelli

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 large heirloom tomatoes
Kosher salt and freshly ground black pepper
Garlic-Basil Oil, recipe follows
Two 4-ounce balls burrata
2 cups fresh basil leaves
2/3 cup extra-virgin olive oil
1 clove garlic, smashed and peeled
Kosher salt

Steps:

Cut the tomatoes into 1/3-inch-thick slices, then depending on the size, cut the slices into halves or quarters. Arrange the tomatoes on a serving platter and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Drizzle most of the Garlic-Basil Oil over the tomatoes. Tear the burrata balls into large pieces and scatter over the tomatoes. Top the burrata with some of the remaining Garlic-Basil Oil. Serve immediately.
Add the basil, olive oil, garlic and 1/4 teaspoon salt to a high-powered blender. Turn the blender on low and gradually increase the speed. Blend until smooth.

TOMATO, PICKLED MELON, AND BURRATA SALAD

Tomato, Pickled Melon, and Burrata Salad image

Provided by Susan Spungen

Categories Salad Tomato Side Kid-Friendly Quick & Easy Lunch Mozzarella Melon Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more
1 pound Sharlyn or Galia melon, rind removed, sliced into thin rounds
1 large heirloom tomato, sliced
12 ounces fresh burrata or mozzarella, torn
Olive oil (for drizzling)
Fresh basil leaves (for serving)
Flaky sea salt (such as Maldon)

Steps:

Combine vinegar, kosher salt, 1/4 teaspoon pepper, and 2 tablespoons water in a large bowl; add melon and toss to coat. Let stand at room temperature at least 30 minutes.
Remove melon from pickling liquid and arrange on a platter with tomato and burrata. Drizzle with oil and some pickling liquid, top with basil, and season with sea salt and pepper.
Do ahead: Melon can be pickled 2 hours ahead. Cover and chill.

CANTALOUPE AND BURRATA SALAD

Cantaloupe and Burrata Salad image

Fantastic dish brought to my attention at a potluck. A wonderful twist for plain old cantaloupe! Perfect accompaniment to any dish on a hot summer's day!

Provided by Corie Kessler-Bennett

Categories Fruit Salads

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

1 cantaloupe - peeled, seeded, and cut into large bite-sized chunks
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
1 (4 ounce) ball burrata cheese, or to taste
1 pinch fresh mint leaves, or as desired

Steps:

Place cantaloupe chunks into a serving bowl. Drizzle with olive oil and season with salt and pepper; stir. Top with burrata cheese as desired. Garnish with mint.

Nutrition Facts : Calories 123.4 calories, Carbohydrate 3.3 g, Cholesterol 20 mg, Fat 9.5 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 115.2 mg, Sugar 2.9 g

BLUEBERRY CANTALOUPE SALAD

Blueberry Cantaloupe Salad image

The simple citrus and poppy seed dressing in this fruit medley really dresses up the refreshing mix of berries and melon. -R. Jean Rand, Edina, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

3/4 cup orange yogurt
1-1/2 teaspoons lemon juice
3/4 teaspoon poppy seeds
1/2 teaspoon grated orange zest
2 cups diced cantaloupe
1 cup fresh blueberries

Steps:

In a small bowl, mix yogurt, lemon juice, poppy seeds and orange zest. To serve, divide cantaloupe and blueberries among 4 dishes; top with yogurt dressing.

Nutrition Facts : Calories 76 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 24mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges