Pickled Melon Burrata Salad
A quick pickled melon served with creamy burrata, toasted melon seeds, fresh basil leaves, good olive oil and black pepper. A simple, delicious recipe that will impress!
Substitutes:
- No cantaloupe melon? Recreate this recipe with any type of melon.
- No white wine vinegar? You can use apple cider vinegar instead.
- No sugar? Use the sweetener of your choice. Honey would be delicious.
- No burrata? Any fresh, mild and creamy cheese will do! Try with crumbled feta, cream cheese or mozzarella. Vegan alternatives would work too!
- No basil? You could use other fresh herbs, but I think basil is one of the key ingredients to bring this dish together. If you have basil pesto that would be a great substitute.
Prep time: 15 minutes
Cook time: 1 minute
Total time: 16 minutes
Servings: 3
Ingredients:
1 Melon
100 ml White wine vinegar
150 ml Water
2 tbsp Sugar
1 Burrata
10 Basil leaves
Olive oil
Salt & pepper
Recipe:
- Make the brine: Combine the vinegar, sugar, water, salt, and pepper in a pan. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt completely.
- Pickle the melon: While the brine is heating, peel, slice and seed the melon. Reserve the seeds and compost the peels. Place the melon slices in a mixing bowl or dish with a flat bottom. Pour the hot brine over the melon, making sure the melon is fully covered. Cool at room temperature. Let the melon pickle in the fridge for 1 hour at least. The melon will keep in the fridge for up to 1 month, though it will continue to soften over time.
- Cook the melon seeds: Place the seeds in a sieve and rinse under cold water to get rid of the melon flesh. Boil for 5 minutes, pat dry and place in a baking dish. Drizzle with olive oil, and season with salt. Mix well to coat and roast at 180C/160 fan/4 gas mark, for 5-8 minutes until golden brown.
- Assemble and serve: Remove the melon slices from the pickling liquid and arrange on a platter with the broken burrata, and basil leaves. Add a drizzle of olive oil, and pickling liquid. Sprinkle with toasted melon seeds, and season with black pepper.
How to store
The pickled melon will keep in the fridge for up to 1 month, though it will continue to soften over time.
Leftovers
The pickled melon can be used in any salad recipes. It would make a great addition to a cheese board too!
