Watermelon, Cucumber, and Burrata Salad


Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Mindi Shaprio


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium shallot, thinly sliced (about 1/4 cup)
  • 1 small English cucumber (about 8 oz.) English cucumber (about 8 oz.)
  • 4 cups seedless watermelon cubes (about 1 1/2 lb.)
  • 6 ounces burrata cheese, torn
  • 2 tablespoons sliced almonds, toasted


1. Whisk together oil, vinegar, salt, and pepper in a large bowl. Stir in shallot.

2. Slice cucumber diagonally into 1/2-inch-thick slices.

3. Arrange cucumber, watermelon, and burrata on a serving platter. Spoon shallot dressing over salad; sprinkle with almonds.

  • Active:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 267
Fat per serving: 18g
Saturated fat per serving: 7g
Cholesterol per serving: 30mg
Fiber per serving: 2g
Protein per serving: 8g
Carbohydrates per serving: 17g
Sodium per serving: 471mg
Iron per serving: 1mg
Calcium per serving: 262mg

Good to Know

Watermelon is nearly 92 percent water (hence its name), so it’s great for hydrating in hot summer weather.
Paige Grandjean