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.

Ingredients

Scale

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

Preheat the oven to 350℉ (175℃). Line a baking sheet with parchment paper.
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.
For the balsamic dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, salt and freshly ground pepper.
Scoop the seeded Cantaloupe halves into balls, using a melon baller (or a 1 teaspoon measuring spoon), and add to a large bowl.
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.
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!