Watermelon Burrata Salad
30 Minutes | Serves 4
5 cups Watermelon Diced
2 Balls Burrata Cheese
2 cups Cherry or Grape Tomato Medley Halved
Juice from Half of a Lemon
Juice from Half of an Orange
Balsamic Glaze
10 Fresh Basil Leaves Thinly Sliced (Chiffonade)
Freshly Cracked Black Pepper
Combine the watermelon, tomatoes, lemon juice, orange juice, basil and black pepper in a large mixing bowl. Mix all ingredients together. Serve in individual bowls and top each with half of a burrata ball and drizzle with balsamic glaze.
You can purchase balsamic glaze or make your own.
Balsamic Glaze Recipe
½ cup Balsamic Vinegar
1 Tbsp Honey
Pinch of Kosher Salt
Pinch of Coarse Ground Black Pepper
Start by making the glaze to allow time for it to cool. Combine the balsamic vinegar, honey, kosher salt and black pepper in a small saucepan and place on high heat. Whisk all ingredients together.
Bring the contents of the pot to a boil. Reduce the heat to maintain a light simmer and cook until the sauce is reduced by at least half. You want the glaze to coat the back of a spoon. Transfer to a small bowl and refrigerate for 20 minutes.
5 cups Watermelon Diced
2 Balls Burrata Cheese
2 cups Cherry or Grape Tomato Medley Halved
Juice from Half of a Lemon
Juice from Half of an Orange
Balsamic Glaze
10 Fresh Basil Leaves Thinly Sliced (Chiffonade)
Freshly Cracked Black Pepper
Combine the watermelon, tomatoes, lemon juice, orange juice, basil and black pepper in a large mixing bowl. Mix all ingredients together. Serve in individual bowls and top each with half of a burrata ball and drizzle with balsamic glaze.
You can purchase balsamic glaze or make your own.
Balsamic Glaze Recipe
½ cup Balsamic Vinegar
1 Tbsp Honey
Pinch of Kosher Salt
Pinch of Coarse Ground Black Pepper
Start by making the glaze to allow time for it to cool. Combine the balsamic vinegar, honey, kosher salt and black pepper in a small saucepan and place on high heat. Whisk all ingredients together.
Bring the contents of the pot to a boil. Reduce the heat to maintain a light simmer and cook until the sauce is reduced by at least half. You want the glaze to coat the back of a spoon. Transfer to a small bowl and refrigerate for 20 minutes.