Grilled Cantaloupe, Chili Garlic Zucchini & Burrata Salad

This Grilled Cantaloupe, Chili Garlic Zucchini & Burrata Salad is a juicy, refreshing summer salad. Grilling the cantaloupe gives an additional depth of flavor that makes it even more amazing!

Sunshine! Sunshine in Berlin! So happy right now. And what did we do? Fire up the grill, of course! Not for the first time this year, but for the first time with sun warming my shoulders and an ice cold beer in my hand.

And it felt like the perfect day to grill juicy slices of cantaloupe melon and thin slices of zucchini marinated in olive oil and chili garlic sauce, bed everything carefully on arugula leaves and lovingly dot with velvety burrata.

The perfect summer salad! A little bit spicy, a little creamy, a little crispy and A LOT juicy.

Happy Memorial Day weekend, US peeps, and a great start into the coming week!

xoxo Donata

Ingredients

1 small, ripe cantaloupe

4 tbsp extra virgin olive oil, divided

1 medium zucchini

2 tbsp chili garlic sauce

230 g burrata

2 cups arugula

1/4 cup basil leaves

flaky sea salt

freshly ground pepper

Preparation

In a large dish, combine the chili garlic and 2 tbsp olive oil.

Trim the ends of the zucchini. Cut into thin slices. This works best with a mandolin, but watch your fingers!

Toss in the chili garlic/olive oil mixture until well coated. Set aside.

Oil and heat the grill.

Halve and deseed the cantaloupe. Cut into medium wedges. Baste with olive oil.

Grill the cantaloupe until you have lovely grill marks, about 5 minutes per side.

Remove from the grill, sprinkle with a bit of sea salt and set aside.

Next put the zucchini slices onto the grill and grill for about 3-4 minutes, turning over halfway, until grill marks form. Retain the chili garlic marinade.

Remove from the grill. Roll each one up.

Spread the arugula out on a platter. Arrange the cantaloupe and the zucchini rolls on the arugula.

Cut or tear the burrata into chunks and dot between the cantaloupe and the zucchini rolls.

Baste a little of the chili garlic marinade onto the burrata. Scatter with basil leaves.

Add an extra drizzle of olive oil, a sprinkling of sea salt and some freshly ground pepper.