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:

  1. 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. 
  2. 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.
  3. 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. 
  4. 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. 
A plate of pickled melon burrata salad, with a knife and fork.

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! 

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