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There’s something magical about burrata with cantaloupe. It’s creamy, juicy, sweet, salty, and a little nutty—all at once. This isn’t just a salad; it’s a late-summer dream on a plate. With ripe cantaloupe, pillowy burrata, crisped prosciutto, and a mint-pistachio drizzle that brings it all together, it’s the kind of dish that surprises guests and satisfies deeply. In this guide, I’ll share how this recipe came to be one of my go-to warm-weather staples and how you can make it your own. You’ll also discover smart pairings, plating tips, and answers to the most asked questions about this fresh combo.
The Story & Flavor Pairing of Burrata with Cantaloupe
My First Taste of Burrata and Melon
The first time I tasted burrata with cantaloupe, it wasn’t planned. It was one of those sticky summer afternoons where no one really wanted to cook—but we were hungry for something special. I had just come back from the local market with a perfectly ripe cantaloupe, a few slices of prosciutto, and a tub of burrata that caught my eye because it looked like mozzarella with a secret. I tore it open, sliced the melon, and layered it all together. A quick drizzle of olive oil, cracked pepper, and a few mint leaves later—it was love.
It reminded me of those European antipasto platters where simplicity sings. And it also made me wonder—why hadn’t I done this before?
Since then, this burrata with cantaloupe combo has become a go-to on our patio table. It’s now a regular part of my summer menu , alongside other favorites like my low carb pasta .
Why Burrata with Cantaloupe Work So Well Together
Here’s the thing: burrata is creamy and slightly tangy, while cantaloupe brings a subtle sweetness and juicy bite. Together, they play off each other beautifully. Add salty prosciutto, earthy pistachios, and a minty green drizzle? It’s texture, flavor, and color all in harmony.
Think of this as a cousin to the classic prosciutto and melon pairing—only with a decadent twist. The richness of burrata balances the sweetness of the fruit while the herbs and nuts give it crunch and brightness. No single flavor overpowers the other. Instead, they blend and contrast in all the right ways, especially when served cold on a hot day.
Want something equally vibrant? Try my Chicken Caesar Pasta Salad for another fruit-cheese pairing that never fails.
Creative Ways to Serve Burrata with Cantaloupe
Simple Plating Ideas for Home Entertaining
You don’t need a culinary degree to make burrata with cantaloupe look stunning. In fact, this dish is naturally beautiful. Here’s how I like to plate it for guests (or just myself on a sunny afternoon): tear open that creamy burrata and let it spill slightly onto a wide platter. Surround it with wedges or scoops of ripe cantaloupe—make it rustic with uneven chunks or elegant with a melon baller. Add thin ribbons of prosciutto, slightly crisped in a skillet for contrast. Scatter fresh mint leaves and roughly chopped pistachios over the top.
Drizzle the entire plate with good extra virgin olive oil, a touch of honey, and my favorite part—a quick mint-pistachio dressing made by blending mint, pistachios, lemon juice, and olive oil until just emulsified. That’s what brings this dish to life.
If you’re serving a full spread, this pairs beautifully alongside something like my Cold Smoked Salmon Recipes .
Delicious Add-Ons for More Flavor & Texture
Once you’ve mastered the base version of burrata and cantaloupe, you can build on it. Here are some flavorful add-ins that take it even further:
- Spicy chili oil or crushed red pepper: Adds a subtle heat that cuts through the richness.
- Arugula or baby greens: For some peppery bite.
- Balsamic glaze or pomegranate molasses: A splash of acidity to balance the sweet and creamy notes.
- Toasted sourdough or crostini: Soak up every last bit of burrata and dressing.
- Lemon zest or a touch of sea salt: For brightness and depth.
Whether served as a starter or centerpiece, this dish adapts easily and always impresses.
Ingredient Guide & Best Pairings with Burrata and Melon
Best Fruits That Pair with Burrata
While burrata with cantaloupe is a standout pairing, it’s far from your only option. Burrata is a surprisingly versatile cheese—its creamy, delicate flavor works with both sweet and savory combinations. If you’re looking to expand your summer table, here are some fruits that pair beautifully with burrata:
- Figs: Fresh or roasted, figs bring deep sweetness and a hint of texture. Pair with honey or balsamic.
- Peaches: Like cantaloupe, they balance burrata’s creaminess with juicy brightness.
- Tomatoes: Especially heirloom varieties in peak season—this is a classic combination for a reason.
- Strawberries: Macerate them with a bit of lemon juice and basil for an unexpected twist.
- Pears or apples: Thinly sliced with burrata on crostini makes an elegant appetizer.
This answers one of the most popular questions: What fruits pair well with burrata?
The answer: nearly anything fresh, juicy, and in season.
What to Mix with Cantaloupe for Amazing Results
Cantaloupe may seem like a simple fruit, but it can shine in so many combinations—especially when layered with savory or herbal flavors. Here’s what works particularly well:
- Salty meats: Prosciutto, speck, or even pancetta.
- Cheeses: Burrata (of course), but also feta, ricotta salata, or goat cheese.
- Fresh herbs: Mint is my go-to for its clean bite, but basil, cilantro, or tarragon also surprise.
- Acidic dressings: Lemon juice, white balsamic, or even a yogurt-lime drizzle.
- Crunchy elements: Pistachios, pine nuts, or toasted seeds for contrast.
So when you’re wondering what to mix cantaloupe with, think in layers—sweet, salty, creamy, crunchy, fresh. This method turns a simple fruit into the star of your summer table.
Nutrition, Storage & Seasonal Tips For Burrata with Cantaloupe
Is This Healthy? Nutritional Benefits of Burrata and Cantaloupe
This dish isn’t just visually stunning—it offers a refreshing balance of nutrients too. Cantaloupe is naturally hydrating, high in vitamins A and C, and low in calories. Burrata, while rich and indulgent, provides calcium, protein, and a dose of healthy fat. When paired mindfully, burrata with cantaloupe becomes a satisfying, nutrient-dense option.
Here’s a quick comparison of key nutrients per serving (approximate for 1 serving of burrata + cantaloupe salad):
Nutrient Breakdown (per serving):
• Calories: 250–300 kcal
• Protein: 10g–12g
• Fat: 18g–20g (mostly from burrata & pistachios)
• Vitamin C: 50% DV (from cantaloupe)
So yes—this dish hits the sweet spot between indulgence and fresh, feel-good food.
How to Store Leftovers & Seasonal Serving Tips
Because burrata with cantaloupe is best enjoyed cold and fresh, it’s ideal for summer months when cantaloupes are at their ripest (typically June through September in the U.S.). Here’s how to keep things tasting great:
- Storing leftovers: Store cantaloupe and burrata separately if possible. Place burrata in an airtight container and keep it refrigerated in its brine or a small bowl of water. Cantaloupe should be kept in a sealed container.
- Best used by: Burrata is best within 2–3 days of opening. Cantaloupe can last 3–4 days after cutting if stored properly.
- Serving tip: Let burrata sit at room temperature for 10–15 minutes before serving. This allows the center to become extra creamy.
Frequently Asked Questions About Burrata with Cantaloupe
What fruits pair well with burrata?
Burrata pairs beautifully with juicy, sweet, and slightly acidic fruits. Some of the best matches include figs, peaches, nectarines, strawberries, and cantaloupe. These fruits balance the richness of burrata with natural brightness. You can also try it with tomatoes, watermelon, or even grilled plums for a deeper flavor. It’s an ideal cheese to serve with fresh seasonal produce.
What cheese goes best with cantaloupe?
Aside from burrata, cantaloupe works well with salty or tangy cheeses. Prosciutto-wrapped melon is often paired with feta, goat cheese, or even gorgonzola. Burrata stands out because its creamy center complements the melon’s sweetness while keeping the dish light and luxurious. Try combinations in salads or on crostini for contrast and crunch.
What does burrata cheese go well with?
Burrata is versatile—it goes with roasted vegetables, cured meats, ripe fruits, leafy greens, crusty bread, and grains like farro or couscous. It also pairs well with bold dressings like pesto, balsamic reduction, or chili oil. Use it in everything from bruschetta to pasta dishes, or serve it simply with olive oil and sea salt.
What to mix cantaloupe with?
Cantaloupe shines when mixed with salty ingredients (like prosciutto), creamy textures (like burrata or yogurt), fresh herbs (like mint or basil), and acidic dressings (like lime or balsamic). For sweetness, it pairs well with honey, coconut, or even ginger. It’s incredibly flexible—try it in salads, smoothies, or savory skewers.
Conclusion
Burrata with cantaloupe is more than just a summer salad—it’s a moment on a plate. It brings together the best of warm-weather flavors: creamy, juicy, salty, and fresh. With crispy prosciutto, a mint-pistachio drizzle, and your personal twist, this dish is effortless yet elegant. Whether you’re planning a patio brunch or need something quick and special for a weekday lunch, this recipe delivers both flavor and wow factor.
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Burrata with Cantaloupe: Fresh Summer Salad with Prosciutto & Pistachio
- Total Time: 20 minutes
- Yield: 2 servings
Description
A light and elegant summer dish featuring creamy burrata with ripe cantaloupe, crispy prosciutto, and a fresh mint-pistachio drizzle. Perfect as an appetizer or for alfresco dining.
Ingredients
1 ripe cantaloupe, peeled and sliced or balled
1 ball fresh burrata cheese (about 4 oz)
4–6 slices prosciutto
2 tbsp shelled pistachios, roughly chopped
2 tbsp fresh mint leaves
2 tbsp extra virgin olive oil
1 tsp lemon juice
Salt and freshly ground black pepper, to taste
Instructions
1. Cut the cantaloupe into thin wedges or use a melon baller to create round pieces.
2. Heat a nonstick pan over medium heat and crisp the prosciutto for 2–3 minutes per side. Set aside to cool.
3. Tear the burrata and arrange it on a large serving plate.
4. Add the cantaloupe pieces around the burrata.
5. In a small blender or food processor, combine mint, olive oil, pistachios, and lemon juice. Blend until just emulsified.
6. Drizzle the mint-pistachio mixture over the burrata and cantaloupe.
7. Top with crispy prosciutto, season with salt and pepper, and serve immediately.
Notes
Use only ripe cantaloupe for the sweetest flavor.
Let burrata sit at room temperature for 10 minutes before serving for the best texture.
You can substitute basil for mint or pine nuts for pistachios.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mediterranean