Watermelon And Burrata Salad


Watermelon and Burrata Salad – this is such an easy and tasty salad that you can make for dinner, a party or just to have for lunch. It is really pretty on the plate (the colors are so good – green, red and white), it tastes delicious and most importantly it will impress you guests (or your family) like crazy.

Watermelon Burrata Salad

A simple Watermelon Burrata Salad with mixed greens, fresh mint, extra virgin olive oil, and balsamic.

A simple Watermelon Burrata Salad with mixed greens, fresh mint, extra virgin olive oil, and balsamic.

Summer salads are the absolute best!

With so many fresh fruits available, there is an endless array of tasty, colorful, and creative salads you can create.

A couple of years ago I shared a Strawberry Burrata Salad, and this year I wanted to put a fresh spin on it by creating a Watermelon Burrata Salad.

We had some fun cutting the watermelon into different shapes for this salad, but you can cut your watermelon however you want!

Ours started with a base of 3 long rectangular slices of watermelon, topped with mixed greens, burrata, and small cubes of watermelon.

Then to add even more flavor, I sprinkled it with freshly cracked black pepper, extra virgin olive oil, reduced balsamic, and some fresh mint.

Super simple, super fresh, and super delicious!

Some people love lime on watermelon, so you could totally swap the balsamic for freshly squeezed lime.

Or you could skip the olive oil and balsamic and trade it out for your favorite summer salad dressing.

Honestly, this recipe is so simple I felt funny adding a recipe card, but since it technically is a recipe, I went ahead and added one below.

I’ve stared at these photos long enough I’m now craving watermelon.

And since I can feel the baby kicking in agreement, I think it’s time to pull out these fresh ingredients again and indulge in this simply gorgeous summer salad!

Strawberry Watermelon Salad with Burrata.

A simple, healthy, and colorful Strawberry Watermelon Salad with Burrata cheese. Sweet and juicy summer watermelon, strawberries, crunchy cucumber, garden basil, and creamy burrata cheese – all combined to create a refreshing salad that’s pretty and so delicious. Finish this quick and simple salad with a drizzle of balsamic fig vinaigrette. Every bite bursts in your mouth with sweet watermelon and strawberries. The cheese adds a nice creaminess, and the pickled peppers on top add the slightest bit of spicy tang. 

Strawberry Watermelon Salad with Burrata | halfbakedharvest.com

I’m realizing this now, but wow, this week has really been all about fruit! Mangos on Monday, Strawberries on Tuesday, skipped Wednesday (although technically tomatoes and avocados are fruits!). Then watermelon and strawberries today and a little fruity something tomorrow. We even have fruit on Saturday (yes a new fruity drink coming your way)!

It’s safe to say I’m really embracing the summer produce! And this salad shows off some of the best summery ingredients. From fresh fruits to herbs, to light dressings, and specialty cheeses!


Very summery, and great for Father’s Day – which is Sunday! 

We’ve been loving this salad over the last week. We recently picked up a few watermelons. Instead of just cutting slices, I was determined to use the summer fruit in new recipes. 

This salad has been a highlight. I’ve been making it on repeat and will continue to do so all summer long. It’s simple, light, refreshing, and fun to throw together. 

here are the details

Everything about this is basic but in the best way possible. It’s the combination of ingredients that when put together really shine. For the salad base, fresh watermelon and strawberries are paired with garden-picked basil and mint. The strawberries are the secret here. They add a sweetness that the watermelon lacks. The combination of the fruits together is a perfect balance. 

The basil adds a really nice flavor that’s subtle, not overpowering. And the mint, well a little goes a long way in adding just the right amount of freshness. 

Oh, and I almost forget, the cucumber provides the crunch. It’s a really nice texture to add alongside the fruits. 

Strawberry Watermelon Salad with Burrata | halfbakedharvest.com

For the dressing, we’re using my go-to balsamic fig. It’s tangy and sweet, which I really enjoy on fruit-based salads. 

And for the cheese, burrata is my go-to this summer. I’m loving the creaminess it adds to every recipe. It certainly makes this salad just that much more special and delicious. 

I know some of you can have trouble finding burrata. If that’s the case I recommend using fresh mozzarella, crumbled feta cheese, or creamy goat cheese. Each will end up giving the salad a slightly different flavor, but all are delicious! 

Finish the dish off with salted roasted pistachios. A wonderful flavor to pair with the watermelon. They make the salad feel a little more Greek-inspired. 

Strawberry Watermelon Salad with Burrata | halfbakedharvest.com

Hoping these extra summery recipes will provide you with inspiration for the summer holidays and gatherings ahead. In fact, I can’t wait for summer BBQs and 4th of July festivities!

Of course, making this salad simply for yourself, and snacking on it all week long is also quite acceptable.

We’ve been enjoying it with lunch and dinner or eating it straight from the fridge. Either way, it’s especially nice on super hot days! 

Here’s How You Make Watermelon Burrata Salad!

Anyway, after all that excitement and when I was back in my own kitchen, I turned my attention to my watermelon burrata salad brainstorm.  I chopped up a quarter of a watermelon into nice little bite-sized cubes. Next I tenderly unwrapped a ball of burrata cheese.

For those of you who haven’t yet discovered the wonder that is burrata, it is basically fresh mozzarella with a creamy center, and it is now almost always available at the cheese counter of your supermarket.  If you can’t find it, a nice fresh mozzarella is a fine substitute.  But I’m hoping you can find yourself some burrata, because it is just plain heaven.

Toss the watermelon chunks with some mint and basil.  If the herbs are tiny enough you can leave them as leaves, or you can chop them up.  Or a combo of both.  My mint is growing up a storm at this point, so I had lots of tiny leaves.

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