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