Tomato, melon, and hot chile salad with burrata from Six Seasons: A New Way with Vegetables (page 265) by Joshua McFadden and Martha Holmberg

Ingredients

basil
melons
Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

pastaplease on March 27, 2026

Really, really good. And like others, was intrigued by what seemed like an odd combo of ingredients so had to try it! Took this to a gathering and it was a hit. Next time I might try using those little mozzarella balls (they have a name that escapes me) instead of the burrata just to keep it all a little neater. A total make again keeper.
Rradishes on September 07, 2022

This was a great salad, but it does get very juicy the longer it sits, which could be a plus for some.
clkandel on July 25, 2022

Wonderful, seasonal salad. Next time I think I'll try substituting minced lemon peppers for the pepporcini peppers.
allisonsemele on September 09, 2021

This is wonderful if the tomatoes and melon are good.
bernalgirl on August 23, 2021

This is the reason I love this cookbook so much — a combination I would never think of, with a description that only partially appeals, and yet the recipe totally works. A great summer salad!
Running_with_Wools on May 25, 2021

I was so fascinated with the idea of the (to me) strange combination of melon and tomatoes, that this recipe stuck with me until I made it. Last summer, I found a perfectly ripe melon at the SLC farmer's market, and I got some heirloom tomatoes and threw it together. It was outstanding. Really delicious and refreshing. I would not make this without excellent tomatoes and melon, and I look forward to hunting them down this August once again.
Totallywired on July 10, 2019

Sensational.
SheilaS on July 31, 2018

This was perfect for a hot evening. I used a super sweet and ripe Galia melon with red, yellow and gold heirloom tomatoes and a mix of purchased pepperoncini and Manzano chiles that I pickled per Six Seasons. I'd love to try this with a mix of different melons.
saarwouters on July 20, 2018

Wonderful summer salad. We make a simple caprese salad often, but the addition of pickled pepper and vinegar in this recipe really made it extra special! I couldn't find 'hot pickled peppers', so I just used normal ones, and added some dried hot chilli flakes.