When the desert heat settles in for the summer, I lean into wanting to assemble ingredients off the vine. This is a dish I first fell for at a little stand at the Marché Forville in Cannes, where ripe melon was served with nothing more than torn herbs and good olive oil. Cool, fragrant, and quietly luxurious, much like the summer evenings we love sharing with you at Freddie’s Kitchen.

With sweet chilled melon, creamy burrata, a bright basil pistou, and a scatter of toasted pistachios, it’s a dish that feels indulgent yet refreshes you in the heat. A finishing pinch of citrus fleur de sel ties it all together with a little sparkle. A reminder that the loveliest summer cooking is often the simplest, when each ingredient is at its peak and treated with care. We’re delighted to share it with you this season.

Prep. Time:  20 minutes; chill time: 30 minutes. No cooking required.

Ingredients to serve 6

  • 1 ripe cantaloupe (or Charentais melon), chilled, seeds removed
  • ½ small honeydew melon, chilled, seeds removed (for color and contrast)
  • 2 balls of fresh burrata (about 8 oz each), at room temperature
  • ⅓ cup shelled pistachios, toasted and roughly chopped
  • 2 oz thinly sliced prosciutto or jambon de Bayonne (optional, for those who like a savory note)
  • 1 small handful baby arugula or microgreens, to garnish
  • Citrus fleur de sel – about 1 tsp (zest of 1 lemon blended with 2 tsp fleur de sel; see below)
  • Extra-virgin olive oil, the best you have, for finishing
  • Freshly cracked black pepper, to taste

For the basil pistou:

  • 1 large bunch fresh basil, leaves only (about 1½ cups, loosely packed)
  • 1 small garlic clove
  • 2 tbsp pine nuts (or use a few of the pistachios)
  • 2 tbsp finely grated Parmesan (or Pecorino)
  • 5 tbsp extra-virgin olive oil
  • A squeeze of fresh lemon juice and a pinch of fleur de sel

Directions:  Begin by chilling your serving plates in the refrigerator. A cold plate keeps everything crisp and fresh once you start to assemble.

Make the pistou: In a food processor (or with a mortar and pestle, if you have the patience and the arms for it), combine the basil leaves, garlic, pine nuts, and Parmesan. Pulse briefly, then drizzle in the olive oil with the motor running until you have a loose, glossy sauce. Finish with a squeeze of lemon and a pinch of fleur de sel. Taste and adjust. It should be bright, garlicky, and fragrant. Set aside.

Meanwhile, prepare the melon. Cut the chilled cantaloupe and honeydew into elegant wedges or generous bite-sized cubes; whatever feels most graceful to you. Pat them gently with a paper towel to remove excess moisture so the plate stays clean and the flavors stay concentrated. Keep the melon cold until the moment you assemble.

Mix the citrus fleur de sel. Finely zest one lemon and toss the zest with 2 tsp of fleur de sel. Rub them together gently between your fingers so the oils from the zest perfume the salt. This takes only a moment but makes all the difference in that final, bright finish. Set aside in a small dish.

Now, toast the pistachios. In a dry skillet over medium heat, toast the shelled pistachios for just a few minutes, shaking the pan often, until they smell nutty and turn a shade darker. Tip them onto a board, let them cool, then roughly chop. This little step wakes them up and adds a lovely crunch.

To serve: Arrange the chilled melon over your cold plates. Tear the burrata into soft, rustic pieces and nestle them among the melon — no need to be precise; a little imperfection is part of the charm. Spoon the basil pistou generously over and around everything, letting it pool here and there. Drape over the prosciutto, if using. Scatter the toasted pistachios and the baby arugula across the top. Finish with a thread of your best olive oil, a few cracks of black pepper, and a delicate pinch of citrus fleur de sel right before it reaches the table. Serve immediately.

  • Chef’s Notes:

Choose your melon by smell, not by sight. A ripe melon should be fragrant and perfumed at the stem end and feel heavy for its size. If it has no scent, it will have no flavor. No amount of seasoning can fix an underripe melon.

Burrata is best served at room temperature, never cold, so the center turns luxuriously molten. Take it out of the refrigerator about 20 minutes before serving.

Bon appétit!