Once you've made the 2-ingredient glaze for this salad you can keep it in the fridge for a quick and incredibly delicious meal all month long.


  1. Peel and deseed the cantaloupe and slide into thin slices. Remove any seeds
  2. Layer the cantaloupe slices, tomatoes and basil leaves on a serving platter. Alternating ingredients between each layer. Tear open the ball of burrata in the center of the salad. Sprinkle lightly with salt and pepper.
  3. Pour balsamic vinegar and honey into a small saucepan and bring to a low simmer. Stirring occasionally, cook balsamic vinegar for 15-10 minutes or until it’s reached a pourable, syrup consistency. Drizzle over the salad.
  4. Transfer to a jar or serving bottle and cool to room temp before using. Will stay fresh in the fridge for up to 1 month.

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