Description
A refreshing salad combining sweet watermelon, creamy burrata, and peppery arugula, perfect for summer gatherings.
Ingredients
Scale
- 1½–2 tightly packed cups baby arugula (about 1½ oz)
- 1 Persian (mini) cucumber, thinly sliced
- Several leaves fresh basil, roughly torn or cut into strips (about 2 tbsp)
- 2 cups seedless watermelon, diced into ½” cubes (about ¼ watermelon)
- ½ ounce roasted hazelnuts, roughly chopped (about 2 tbsp)
- 6–8 ounce burrata (1–2 balls)
- Kosher salt and pepper
- Balsamic Vinaigrette:
- 1 tablespoon balsamic vinegar
- 1 tablespoon diced shallot
- ¼ teaspoon garlic powder
- ¼ teaspoon dijon mustard
- 2 tablespoon extra virgin olive oil
Instructions
- In a jar with a tight-fitting lid, add balsamic vinegar, shallot, garlic powder, dijon mustard, olive oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Seal the jar and shake vigorously until emulsified. Season to taste and set aside.
- To assemble the salad, spread arugula onto a large serving plate. Arrange cucumber, basil, and watermelon on top.
- Sprinkle all over with hazelnuts, then place burrata on top. Keep refrigerated until ready to serve.
- Right before serving, sprinkle salad lightly with salt and pepper, particularly on the burrata. Give the dressing another shake before drizzling all over. Serve immediately.
Notes
- This salad is best served fresh but can be prepped in advance by storing the components separately.
- Feel free to add other seasonal fruits or nuts for variation.
- Pair this salad with grilled meats for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg