Watermelon and cheese may sound like an unlikely pairing, but this refreshing Watermelon Burrata Salad will change your mind.
I can’t believe July is almost over — my son is heading into first grade soon. Until then, we’re squeezing every last bit of summer out of the days: water park visits, backyard grilling, and the occasional camping trip. Our outdoor meals vary — sometimes steak, sometimes chicken or burgers — and the side dishes rotate between corn on the cob, potato salad, or a simple fruit salad. But even summer favorites get stale if you serve them every week.
If you’re tired of the same old cookout sides, try this watermelon burrata salad. Yes, watermelon and cheese together — it sounds odd, but the combination is bright, satisfying, and perfect for warm weather gatherings. The recipe uses just five ingredients, yet delivers a balanced mix of flavors and textures. The watermelon’s juice blends with the olive oil to create a light, fruity dressing that coats the other components.
If you haven’t worked with burrata before, think of it as a pouch of fresh mozzarella filled with creamy curds and cream. It’s usually sold in the specialty cheese section in a small container. Burrata is best served at room temperature and not heated — when you slice it open, the soft, creamy center spills out and mingles with the watermelon and basil, making each bite luxuriously smooth.
Watermelon Burrata Salad
2 servings
15 minutes
15 minutes
Watermelon and cheese may sound like an unlikely pairing, but this refreshing Watermelon Burrata Salad will change your mind.
Ingredients
- 2 cups watermelon, cut into ½-inch cubes
- ¼ cup fresh basil, chiffonade
- 8 oz burrata cheese
- ¼ cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- Gently toss the watermelon cubes with the basil.
- Place the burrata in a shallow serving bowl. Arrange the watermelon and basil mixture around the burrata.
- Drizzle with extra-virgin olive oil and season with salt and freshly ground black pepper. Serve immediately at room temperature so the burrata’s center spills over the fruit.
Nutrition Information:
Yield: 2 servings
Serving Size: 1 serving
Amount Per Serving:
Calories: 626
Total Fat: 53g
Saturated Fat: 19g
Trans Fat: 0g
Unsaturated Fat: 31g
Cholesterol: 90mg
Sodium: 861mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 11g
Protein: 26g
I am not a certified nutritionist. This nutrition information is automatically calculated and intended as a guideline only.
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Watermelon Recipes
Appetizers
- Honey and Lime Melon Skewers with Mint — The Wimpy Vegetarian
Salad
- Watermelon Salad with Toasted Pecans and Gorgonzola Cheese — Creative Culinary
- Watermelon and Burrata Salad — The Redhead Baker
Main Courses
- Pan-Seared Sea Scallops with Watermelon-Tomato Salsa — From A Chef’s Kitchen
- Grilled Watermelon Scallop Shish Kabobs — Mother Would Know
Side Dishes
- Wazpacho AKA Watermelon Gazpacho — That Skinny Chick Can Bake
Desserts
- Watermelon Lemonade Sorbet — Karen’s Kitchen Stories
Welcome to Progressive Eats, our virtual take on a Progressive Dinner Party. This month’s theme features dishes ideal for a summer barbecue. Each participating blogger shares a recipe perfect for a seasonal menu — hop from blog to blog to discover more summer recipes and ideas for your next gathering.