Welcome to fall. This is the season for pumpkin spice lattes, apple-picking and turtleneck sweaters. But the start of autumn is also a unique time of year because, while winter squash and a variety of apples are showing up, a select variety of summer produce is also at its peak.
I’ve always found that melons and tomatoes are juicier — even sweeter — during that small, hot window that bridges summer and fall. And enjoying a fresh melon, tomato and burrata salad on the back porch — while wearing flannel and watching the leaves turn colors — is, to me, the eighth wonder of the world. All in glorious Technicolor.
Melon, burrata and tomato are a perfect match made in sweet and savory heaven. Ripe, sweet cantaloupe pairs wonderfully with the burst of fresh, slightly tangy cherry tomatoes. The flavors from the fruit in this salad are rounded out by the creaminess of burrata cheese. Burrata — which means “buttery” in Italian — is fresh mozzarella with a cream filling. The cheese softens the dish with a smooth, velvety feel, while homemade croutons add a deliciously crunchy contrast. To highlight the fruit, a tart white wine vinaigrette is ideal.
PRO TIP: A vinaigrette should be slightly more acidic to taste, to highlight the flavors of the fruits and vegetables in your salad. When whisking, slowly pour the oil into the acid base while whisking back and forth. The back and forth motion compared to a circular motion creates the quickest emulsion.
I prefer to add the croutons and burrata to this salad just before it's served, to keep the croutons extra crisp. And the vibrant colors of the salad are guaranteed to create a show-stopping presentation, sure to give any fall leaves a run for their money.
— Dylan Simmons
MELON, TOMATO AND BURRATA SALAD
25 minutes. Serves 4 to 6
3 cups French bread torn into 1 inch to 1 ½ inch pieces
1/4 cup extra virgin olive oil, divided
¾ teaspoon plus 1/8 teaspoon salt, divided
⅛ teaspoon garlic powder
1 tablespoon white wine vinegar
½ english cucumber, trimmed so it is 5 inches in length
3 cups balled cantaloupe (from one 3-pound cantaloupe)
1 pint (12 ounces) multi-color cherry tomatoes
1 tablespoon chopped basil
1 ball (4 ounces) burrata cheese
Heat oven to 375 degrees. On a rimmed baking sheet, toss the bread with 1 tablespoon oil, ¼ teaspoon salt and the garlic powder. Toast the croutons until lightly golden brown, about 8 to 10 minutes.
In a small bowl, combine ⅛ teaspoon salt and the vinegar. Whisking vigorously, slowly stream in the 3 remaining tablespoon of olive oil into vinegar until smooth and combined. Set aside.
Place the cucumber flat on a cutting board. Using a vegetable peeler, cut it into thin lengthwise strips, making sure there is a line of green peel on both sides of each strip. Continue cutting strips until you reach the seeds. Flip over and repeat.
In a large bowl, combine cucumber slices with the cantaloupe, tomatoes and basil. Add croutons and vinaigrette, and toss until well-coated. Transfer to a chilled serving bowl. Tear the burrata into bite-size pieces and scatter over the top of the salad. Serve immediately.
Note: From Dylan Simmons.