Not only a showstopper but the char and warmth of the cantaloupe is absolutely delicious with gooey burrata and a lemony, basil, mint orzo salad. TOTALLY hits the spot on a beautiful summer evening!
I got inspired by Rosalynn Daniels a week or so ago when she made a salad with some grilled cantaloupe! It looked so good and I had to give it a try.
1 lemon, zested and juiced
1T honey/maple syrup
2T olive oil
2T mint leaves, torn
2T basil leaves, torn
1 slice of cantaloupe, 1-1 1/2″ thick
1T olive oil
1 ball of burrata
2 slices copa/prosciutto – optional
Cook orzo in salted boiling water for 8-10 minutes, until al dente.
Whisk lemon and honey together with a little salt and pepper until the honey is incorporated. Drizzle in olive oil, whisking throughly then add mint and basil, stir. Pour half of the dressing into a bowl with the drained orzo and toss.
Bring a grill/grill pan to med-high heat. Brush olive oil on both sides of the cantaloupe, then grill for about 2 minutes on each side. Plate with dressed orzo, burrata, arugula and a little copa/prosciutto then drizzle the remaining dressing over the top.