Burrata and Melon Salad with Toasted Cumin and Basil

Recipe from: The Melon, by Amy Goldman


1 lb. melon, seeded, rind removed and thinly sliced

1-1/2 tablespoons white wine vinegar

1/4 teaspoon fine sea salt

1-1/2 teaspoons whole cumin seeds

8 ounces fresh burrata or fresh mozzarella cheese, torn

1 cucumber, any kind, thinly sliced

2 teaspoons extra virgin olive oil

1/4 cup basil leaves, torn

flaky sea salt

freshly cracked black pepper


In a large bowl, toss the melon with the vinegar and fine sea salt. Let stand for 10 minutes. Meanwhile, in a small, dry skillet, toast the cumin seeds over low heat, tossing occasionally, until fragrant, 3-4 minutes. Transfer seeds to a plate and let cool, then lightly crush with a mortar and pestle or on a cutting board, rocking the bottom of a heavy skillet on top. Reserving the vinegar, arrange melon slices on serving plates. Top with cheese and cucumber. Drizzle each plate with 1/2 teaspoon each oil and reserved vinegar. Sprinkle with cumin seeds, basil, flaky sea salt, and cracked pepper.

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