Name: Sweet Melon, Curry Leaf & Burrata Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 ripe melon (about 700g prepared weight), or a mix of honeydew and cantaloupe; 1 banana shallot, finely sliced; 2 burrata balls (125g each); 5 tbsp olive oil; 10 fresh curry leaves; 2 tsp nigella seeds; 1 green chilli, deseeded and finely chopped; 3 tbsp red wine vinegar; 2 tsp honey

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Introduction

This Sweet Melon, Curry Leaf & Burrata Salad is a refreshing and exciting blend of flavors that combines the sweetness of ripe melon with the aromatic punch of curry leaves. Creamy burrata adds a luscious texture, making this salad a perfect light meal or elegant starter.

A large white shallow bowl filled with a colorful fruit salad consisting of two main layers: the bottom layer made of orange cantaloupe chunks and light green honeydew melon pieces, cut into uneven bite-sized cubes, and the top layer featuring three large dollops of white, creamy burrata cheese spread unevenly. The cheese is sprinkled with black sesame seeds, thin slices of pale purple shallots, and green jalapeño slices, along with small dark toasted curry leaves scattered on top. The bowl sits on a white marbled surface with a small white plate of jalapeño slices below it to the left and two wooden-handled serving spoons resting beside the bowl on the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ripe melon (about 700g prepared weight), or a mix of honeydew and cantaloupe
1 banana shallot, finely sliced
2 burrata balls (125g each)
5 tbsp olive oil
10 fresh curry leaves
2 tsp nigella seeds
1 green chilli, deseeded and finely chopped
3 tbsp red wine vinegar
2 tsp honey

Instructions

Step 1: Heat the olive oil in a small frying pan over medium heat. Add the curry leaves and sizzle for 1-2 minutes until aromatic, being careful as they may splutter. Add the nigella seeds for the last 30 seconds, then pour the hot oil, curry leaves, and seeds into a bowl and let it cool.
Step 2: Stir the green chilli, red wine vinegar, and honey into the cooled curry leaf oil. Season the dressing well with salt and pepper.
Step 3: Arrange the prepared melon and sliced shallots on a large platter. Drizzle most of the dressing over them and gently toss with your hands to combine. Let the mixture macerate at room temperature for 20-30 minutes.
Step 4: Nestle the burrata balls into the salad. Tear each ball open slightly and season with flaky sea salt. Spoon the remaining dressing over the burrata and serve immediately.

Tips & Variations

For a crunchier texture, add toasted nuts such as pine nuts or walnuts to the salad before serving.
If fresh curry leaves are unavailable, substitute with a small amount of curry powder mixed into the dressing.
Use a mild honey to balance the spice of the green chilli and enhance the sweetness of the melon.
Try adding fresh mint or basil leaves for an extra layer of freshness.

Storage

This salad is best enjoyed fresh due to the delicate texture of burrata and the freshness of melon. If you need to store leftovers, keep the melon and dressing separately from the burrata in airtight containers in the refrigerator for up to 1 day. Reheat the dressing lightly before tossing and add the burrata just before serving to prevent it from becoming watery.

How to Serve

The dish shows a white plate filled with three layers of mixed cantaloupe and honeydew melon chunks, cubes are orange and light green in color, forming the base layer. On top are two large dollops of soft white cheese, each sprinkled with black seeds and small slices of green chili peppers. Thin rings of red shallots are scattered evenly across the plate, adding a touch of purple near the edges. A few dark green curry leaves rest on the cheese, and drops of brown sauce are drizzled on top. The plate is set on a white marbled surface with a small white bowl holding sliced green chili peppers nearby, along with a pair of silver serving utensils with wooden handles to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of burrata?

Yes, fresh mozzarella or ricotta can be used as alternatives, though burrata provides the creamiest texture that complements the salad best.

How do I know when the melon is ripe enough for this salad?

Choose melons that are slightly soft to the touch and have a sweet aroma. For a mixed melon salad, use ripe honeydew and cantaloupe for the best flavor balance.