Burrata Melon Salad with Cashew & Mint Pesto

Burrata Melon Salad with Cashew & Mint Pesto

Bianca Trejo

Bianca Trejo

July 24th, 2018

Burrata Melon Salad with Cashew & Mint Pesto



Yield 4-6 servings, as an appetizer
30 minutes total time
30 minutes active time
Easy

This is a delicious, bright, and refreshing salad, perfect for the season. It’s simple to make and a great addition to any summer gathering. When making the cashew mint pesto, I like the texture of the finished product to be crunchy and chunky. If you prefer a smoother pesto, puree the mixture for a few minutes longer in the food processor.

Ingredients for Cashew & Mint Pesto
1 ¼ cup cashews, lightly salted
2 tablespoons mint leaves
2 tablespoons parsley leaves
2 garlic cloves
¼ cup grated Parmigiano Reggiano
1 cup olive oil
1 small lemon- juice and zest
salt and pepper, to taste

Ingredients for Salad

12 ounces mini heirloom tomatoes, rinsed
2 balls of burrata- 4 ounces each, patted dry with a paper towel
A quarter of one melon, cut in ¼ inch thick slices
1 avocado, thinly sliced
2 ounces Genoa salami, thinly sliced
2 oz Spanish chorizo, thinly sliced
3 ounces prosciutto, thinly sliced

Directions

To make the Cashew Pesto
Using a food processor with the blade attachment, pulse together the cashews, mint leaves, parsley leaves, garlic cloves, grated Parmigiano Reggiano, lemon zest & juice, salt & pepper. Pulse together for about 45 seconds to a minute until nuts are broken down into smaller pieces.

Turn food processor on and drizzle in olive oil just until incorporated.

Taste and adjust seasoning if necessary. Set aside.**

To Assemble Salad

Cut melon into quarters. Take one quarter and reserve the remaining melon for something else. Cut the quarter into slices, ¼ inch thick.

Halve some of the tomatoes and leave some whole. Put mini heirloom tomatoes in a bowl and toss together with ¼ cup pesto. Set aside.

Slice avocado into 1/8 inch thick slices and set aside.

To assemble the salad, place the two balls of burrata in the center of the serving platter. Place sliced melon on several different spots on the board. Do the same with the avocado, tomatoes, salami, and prosciutto.

Drizzle pesto all around the salad except for the burrata. Drizzle olive oil, salt, and pepper onto burrata. Enjoy!

**Leftover pesto can be stored in an airtight container for 2-3 weeks. Keep refrigerated.

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Ingredients

  • 1 ¼ cup cashews
  • 2 tablespoons mint leaves
  • 2 tablespoons parsley leaves
  • 2 garlic cloves
  • ¼ cup grated Parmigiano Reggiano
  • 1 cup olive oil
  • 1 small lemon- juice and zest
  • 12 ounces mini heirloom tomatoes
  • 2 balls of burrata- 4 ounces each
  • A quarter of one melon
  • 1 avocado
  • 2 ounces genoa salami
  • 2 oz Spanish chorizo
  • 3 ounces prosciutto
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