Watermelon, Cucumber, and Burrata Salad

Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Mindi Shaprio
Active Time
15 Mins
Total Time
15 Mins
Yield
4
By Paige Grandjean

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

Ingredients

  • 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

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

How to Make It

Step 1

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

Step 2

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

Step 3

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

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