[Food Series] Watermelon Burrata Salad with Dijon Vinaigrette

Summer is in full swing here in Los Angeles and our fridge has been stocked with a never-ending supply of watermelon for going on 3 weeks now! Not that eating it off the rind ever gets old, but it’s so fun to experiment and come up with different presentations. Here’s a great way to spruce up a watermelon! A simple summer salad that’s elegant enough to serve for company. Enjoy!

Watermelon Burrata Salad Recipe
1/4 of a baby Watermelon
1 ball Burrata Cheese
2 baby Tri-colored Bell Peppers
3 cups Baby Arugula
2 tablespoons Whole Grain Mustard
1/4 cup Olive Oil
2 tablespoons Rice Wine Vinegar
This summer salad is SO simple! Cut the watermelon off of the rind and cut it into large chunks. Slice the bell peppers and halve the ball of burrata cheese. On a platter, pile on the arugula, then arrange the watermelon, bell peppers and burrata cheese on top of the bed of arugula. In a measuring cup, add the rice wine vinegar, whole grain mustard and olive oil and whisk until it has emulsified, then drizzle the dijon vinaigrette over the entire salad. Serve and enjoy!

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