Upcountry Heirloom Tomato & Melon Salad



Served with burrata, prosciutto, Thai basil pesto.
Photography by edible Hawaiian Islands
Course: Appetizer, Salad, Side Dish
Servings: 4 People
Author: David Viviano


  • Medium Mixing Bowl
  • Small Bowl
  • Blender


  • 1 lb. Upcountry Heirloom Cherry Tomatoes Sliced in Half
  • ½ lb. Watermelon Large Diced
  • ½ lb. Cantaloupe Large Diced
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Cup Thai Basil Pesto Recipe Below
  • 4 Pieces Burrata Cheese
  • ¼ lb. San Danielle Prosciutto Thinly Sliced
  • 2 Tbsp. Basil Torn
  • 1 tsp. Black Hawaiian Sea Salt

Thai Basil Pesto

  • ¾ Cup Basil
  • ¼ Cup Thai Basil
  • 1 Clove of Garlic
  • 2 Tbsp. Pine Nuts Toasted
  • Cup Extra Virgin Olive Oil
  • ¼ Cup Grana Padano


Prepare Thai Basil Pesto.

  • Put all ingredients into the blender. Puree until smooth. Store until ready to use.

Prepare Salad.

  • In a medium mixing bowl, toss tomatoes, watermelon, and cantaloupe with olive oil. 
  • To plate put 2 Tbsp of basil pesto on the bottom of a small bowl.
  • Place burrata in the center. Place tomatoes and melon around the cheese.
  • Lay a few pieces of prosciutto around the cheese. Garnish with torn basil. Top burrata with a pinch of sea salt.
  • Serve and Enjoy!