- Peel and deseed the cantaloupe and slide into thin slices. Remove any seeds
- 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.
- 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.
- 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.