Watermelon Burrata Salad

This fresh and healthy Watermelon Burrata Salad with balsamic dressing highlights the best of summer! Sweet and juicy watermelon, peppery arugula, crunchy cucumbers, and creamy burrata cheese are an irresistible combo, especially when sprinkled with crunchy hazelnuts. This show-stopping salad is as delicious as it is beautiful!

• Easy: With minimal prep and zero cooking involved, this Watermelon and Burrata Salad couldn't be simpler! Make the balsamic vinaigrette in advance to save even more time.
• Healthy: This nutritious, vegetarian salad is full of fresh greens, fruit, vegetables, and healthy fats. Plus, the homemade balsamic is much healthier than store-bought dressings with preservatives and fillers.
• Crowd pleaser: This watermelon salad checks all the boxes - fresh, flavorful, crunchy, & filling. Even my meat-loving husband raved about it!

• Arugula: If you can find it, use baby arugula. It has a milder, more delicate peppery flavor and softer texture that won't overpower the fruit in this salad.
• Cucumber: Persian or mini cucumbers are my favorite because they're easily portioned out and have a thin skin with few seeds. You could also use English cucumbers, which are larger.
• Watermelon: Either remove all the black seeds or use a seedless watermelon. You could also purchase pre-cut watermelon but I prefer to save money by cutting my own - plus you could use any extra in Watermelon Beet Salad.
• Burrata: Made from fresh mozzarella and filled with a soft, creamy mixture of mozzarella curds and cream. It's one of my favorite cheeses ever for its rich and luxurious texture. You can also try it in my Pea, Burrata, and Prosciutto Pasta Salad.
• Basil: Adds delicious aroma and freshness. Mint is a popular substitution or addition to basil.
• Hazelnuts: Sweet and buttery roasted hazelnuts provide much-needed crunch and texture. Make sure to toast them first if raw.
• Kosher salt: The salt amounts listed in this recipe are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.

• Balsamic vinegar: Has a unique tangy-sweet flavor that complements this Watermelon Burrata Salad.
• Shallot: Adds mild onion flavor, texture, and a layer of complexity to the dressing. Feel free to leave it out if preferred.
• Garlic powder: You can use fresh garlic instead, but can be overpowering if left raw. I like garlic powder for convenience.
• Dijon mustard: Emulsifies the dressing to blend oil and vinegar together.
• Extra virgin olive oil: The base of our vinaigrette.

• If you can't find burrata, replace it with fresh mozzarella, feta, or goat cheese. You can also use stracciatella if you can find it - it's the filling inside burrata cheese.
• For more heartiness, add grains like farro, quinoa, or couscous. You can also add cubed and toasted or grilled bread.
• Take advantage of summer's fresh produce! Feel free to add in tomato, strawberry, blueberry, or peaches to this watermelon and burrata salad.
• Looking to add in meat? Prosciutto, bacon, or grilled chicken would be delicious.

STEP ONE: First, make the balsamic dressing by adding balsamic vinegar, shallot, garlic powder, dijon mustard, olive oil, salt, and pepper to a jar.

Screw on the cap or cover tightly with a plate, and shake vigorously until emulsified. Set aside.

STEP TWO: Next, assemble the Watermelon Burrata Salad. On a large platter, spread arugula out and top with cucumber, basil, and watermelon cubes. Sprinkle with hazelnuts and carefully place burrata on top.

When ready to serve, season all over with salt and sprinkle a touch of pepper on the burrata. Shake the dressing once more, then drizzle as preferred.

• Lightly toast the hazelnuts. This will enhance the nutty, rich flavor and make them crunchier. If you can't find pre-roasted hazelnuts at the grocery story, lightly toast them in a dry skillet over medium-low heat for about 5 minutes. Let cool before chopping and adding to the Watermelon Burrata Salad.
• Don't salt or dress until serving. Salt will draw moisture out of the greens and vegetables. Wait to season with salt or drizzle with balsamic dressing in order to keep the salad crisp and fresh, instead of wilted and soggy.
• Drain the watermelon. To prevent the greens from becoming too wilted, drain as much excess juice from the watermelon as possible.
• Don't forget to season the burrata. Burrata cheese is very mild and delicate. Don't forget to add an extra pinch of salt and pepper to it, especially after it's been torn open.