Rockmelon, also known as cantaloupe in some regions, is a delicious and refreshing fruit. It is famous for its sweet and juicy taste. It is especially popular during the summertime on picnics and parties. It originates from ancient Persia and Africa, where rockmelon has a long history. Today, it’s enjoyed in both salads and desserts, adding a delightful sweetness to both savoury and sweet dishes.
A great way to savour cantaloupe is by pairing it with burrata cheese. Burrata is an Italian cheese with a soft outer layer, similar to mozzarella, and a creamy interior. Combining cantaloupe with burrata creates a perfect blend of sweet and creamy, making it an ideal light and refreshing salad. Easy to prepare, this dish is perfect as a starter or side, especially on warm days.
Rockmelon Burrata Salad Tips
- Choose ripe fruit: A ripe rockmelon will have a sweet aroma and slightly soft light coloured skin. Avoid any with bruises or cracks.
- Chill the fruit: Refrigerate the melon before slicing for an extra refreshing salad.
- Use fresh burrata: Burrata tastes best when it’s fresh. Serve it at room temperature for the best texture. It can also be vegan if made without animal rennet.
- Slice evenly: Cut the rockmelon into thin, bite sized wedges for easy serving.
- Add fresh herbs: Basil or mint leaves complement the sweetness of the rockmelon beautifully.
- Drizzle with good olive oil: A high quality olive oil enhances the overall flavour of the dish.
- Use flaky sea salt: A pinch of sea salt balances the sweetness and brings out the cheese’s flavour.
- Toast nuts for crunch: Add toasted almonds or pistachios for a crunchy texture and nutty taste.
- Serve immediately: The salad is best enjoyed fresh, before the burrata starts to lose its texture.
- Experiment with extras: Try adding prosciutto or a drizzle of balsamic glaze for a gourmet twist.
Ingredients
- 1 medium rockmelon, peeled, deseeded, and sliced into thin wedges
- 2 balls of fresh burrata cheese (about 200g total)
- A handful of fresh basil leaves
- 2 tbsp olive oil
- ½ tsp flaky sea salt
- ¼ tsp freshly ground black pepper
- 2 tbsp toasted pistachios or almonds (optional)
Directions
- Arrange the rockmelon slices on a large serving plate or platter.
- Tear the burrata into smaller pieces and scatter it over the rockmelon.
- Add fresh basil leaves across the plate for flavour and colour.
- Drizzle the olive oil evenly over the salad.
- Sprinkle flaky sea salt and freshly ground black pepper on top. Add toasted nuts if desired.
- Serve immediately as a light starter or side dish.
Rockmelon and burrata salad is a simple yet elegant dish that is sure to impress. Whether for a summer picnic or a casual dinner, it makes for a fresh and healthy choice. Looking for more tropical inspired ideas? Check out Mango Sticky Rice.
For more information on Burrata, we recommend you read the following; Burrata
