Watermelon, Cucumber, and Burrata Salad

watermelon-cucumber-and-burrata-saladGreg Dupree; Food Styling: Anna Hampton; Prop Styling: Mindi Shaprio

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

Preparation

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:

    15 minutes

  • Total:

    15 minutes
  • 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

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