Cantaloupe Burrata Salad with Brioche Croutons

This simple Cantaloupe burrata salad combines sweet balls of melon, cucumber ribbons, creamy burrata and buttery herb brioche croutons. Bursting with fresh summer flavors, this effortless salad is perfect for warm-weather outdoor gatherings.

Here’s a light summer salad you’ll want to make on repeat. Easy to put together, it is more of an intuitive salad rather than a strict recipe itself. On a bed of arugula salad, add some melon, cucumber, some creamy burrata. Top with herb brioche croutons, toasted pine nuts, and drizzle a simple balsamic vinaigrette all over.

I obviously had fun scooping out balls of melon and creating ribbons of cucumber to make the salad look fancy and elegant. But feel free to cut them any shape you like. It still works!

What goes into Cantaloupe burrata salad?

The full list of ingredients with amounts and recipe description can be found in the recipe card further below. Here are the main ingredients you will use in this salad:

• Cantaloupe. Try to select a sweet melon for best results. While, there is no solid science behind this, I recommend you look for a beige rind (a green one usually means it’s not ripe yet), and give it a good sniff.
• Cucumber. I used a long English cucumber but you could choose 2 small cucumbers instead.
• Arugula salad. Washed and ready to use.
• Fresh burrata. You can use one large ball of burrata, about 8 ounces (225g), or 2 small ones.
• Sliced brioche loaf. I used French brioche loaf, but Challah bread will do too.
• Fresh + dry herbs. I used a mix of dried oregano and chopped basil to make the croutons, and topped the salad with fresh basil leaves.
• Balsamic dressing. Red wine balsamic vinegar is a signature ingredient to pair with Cantaloupe in my humble opinion.

Recipe variations

You want to give this Cantaloupe burrata salad a try but you don’t have all the ingredients on hands? Or maybe you don’t want to spend time scooping out melon balls or make fancy cucumber ribbons? What about bringing your own twist to the recipe? Here are a few tips to make this salad your own with what you already have at home:

• Skip the fancy veggie shape. You don’t have to cut the Cantaloupe in balls. Yes, they’re cute, but the salad works equally well with slices or chunks of melon instead. Same goes with the cucumber: cucumber slices or diced work pretty well too.
• Add some prosciutto. Cantaloupe and Prosciutto are BFF. If you’re not a vegetarian yourself, I would totally try adding some prosciutto to this melon salad.
• Replace the burrata with mozzarella or feta cheese. Burrata can be a little pricey, so maybe for a casual dinner you’ll prefer some mozzarella (or mozzarella balls), or maybe even diced feta.
• The choice of herbs. I used fresh basil to top this salad, but you could replace with fresh mint if desired. As for the arugula salad, feel free to skip it if you wish.

You’ll also like:

• Watermelon Salad with Feta and Mint
• Spring Pea Salad with Goat Cheese
• Salmon Quinoa Bowl with Edamame
• Green Goddess Quinoa Salad
• Italian Tortellini Pasta Salad

Cantaloupe Burrata Salad with Brioche Croutons

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• Author: Delphine Fortin
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Sides

This simple Cantaloupe burrata salad combines sweet balls of melon, cucumber ribbons, creamy burrata and buttery herb brioche croutons. Bursting with fresh summer flavors, this effortless salad is perfect for warm-weather outdoor gatherings.

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Ingredients

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For the Cantaloupe salad:

• 1 cold cantaloupe, halved and seeded
• 1 medium English cucumber
• 3 cups (2.3 oz/65g) arugula salad
• 1 large ball (8 oz/225g) burrata cheese
• 2–3 Tablespoons toasted pine nuts*
• 1 ½ Tablespoons balsamic vinegar
• 3 Tablespoons extra virgin olive oil
• 1 small garlic clove
• Salt and freshly ground pepper
• Balsamic glaze, for drizzling (optional)

For the brioche croutons:

• 7 slices (7 oz/200g) sliced brioche loaf bread
• 3 Tablespoons (45 ml) olive oil
• 3 Tablespoons (45g) unsalted butter
• 2 garlic cloves, minced
• 2 teaspoons oregano or Herbes de Provence
• 1 handful fresh basil leaves, chopped (optional)

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Instructions

1. Preheat the oven to 350℉ (175℃). Line a baking sheet with parchment paper.
2. For the brioche croutons. Cut the brioche loaf bread slices into bite sized cubes. Place in a large bowl. Place the butter in a glass measuring cup and melt in the microwave. Whisk in the olive oil, garlic, and herbs. Pour onto the bread and gently toss with a rubber spatula so the bread cubes are evenly coated. Evenly spread the croutons on the prepared baking sheet, and bake in the preheated oven for about 10-15 minutes or until slightly golden. Flip the croutons half way through the cooking process. Let cool completely on the baking sheet before using.
3. For the balsamic dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, salt and freshly ground pepper.
4. Scoop the seeded Cantaloupe halves into balls, using a melon baller (or a 1 teaspoon measuring spoon), and add to a large bowl.
5. Make the cucumber ribbons. Trim the ends off the cucumber, then slice the unpeeled cucumber in half lengthwise. Using a vegetable peeler, peel off long thin slices of cucumber down the entire length of each cucumber half. Repeat on the other half and discard the remaining peel after the white portion has been all peeled.
6. Assemble the salad. Add the arugula to a large serving plate. Add the Cantaloupe balls, cucumber ribbons, the creamy burrata and fresh basil leaves. Top with the brioche croutons, sprinkle with toasted pine nuts and pour the balsamic vinaigrette all over. Add more freshly ground pepper over the burrata and drizzle some balsamic glaze before serving. Enjoy!

Notes

* To toast pine nuts, heat a skillet on medium-high heat without any fat. Once hot, add the pine nuts and shake the pan constantly, until golden on all sides. It usually takes seconds, so never loose sight of your pine nuts to prevent from burning.

Note: This salad is best assembled just before serving!

Quick & Easy, Sides, Summer, Vegetarian

Did you make this recipe?

Lastly, if you make this Cantaloupe Burrata Salad with Brioche Croutons, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!