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This Watermelon Burrata Salad is my go-to when the sun is blazing. Cool cucumber slices hang out with sweet watermelon and spicy arugula, all stacked together on a big dish and topped with a dreamy, creamy ball of burrata. Roasted hazelnuts add an awesome crunch and a little punch from balsamic vinaigrette ties it all together. It looks gorgeous on the table and is just right for a chill lunch or easy side.
Honestly, this happened by accident at a family cookout and now it’s a yearly favorite. That combo of crunchy hazelnuts with soft cheese and juicy melon has everyone coming for seconds every time.
Dreamy Ingredients
- Roasted hazelnuts: chop them up for crunch If you can’t find them, toast your own for the best flavor
- Burrata: super creamy cheese Pick fresh ones without any leaking liquid in the pack
- Fresh basil: tear it up for a punch of aroma Go for bright, unwilted leaves
- Seedless watermelon: dice it for juicy bites Choose heavy ones with a hollow sound when you tap them
- Baby arugula: peppery and gentle Check that the leaves are really green and not spotted
- Kosher salt and black pepper: sprinkle for flavor boost
- Persian cucumber: crunchy, thin-skinned Grab firm ones that feel solid for their size
For the tangy vinaigrette
- Garlic powder: brings a gentle savor Use freshly ground if you can swing it
- Shallot: chop it fine for a bit of sweetness Choose ones with dry skin and no soft spots
- Dijon mustard: helps it all blend up and adds a bite Go for real French-style if you can
- Extra virgin olive oil: gives richness Look for buttery or grassy flavors
- Balsamic vinegar: zesty and deep Pick a thick, aged version for more punch
How To Put It All Together
- Keep things chilled until it’s time to eat
- Store the salad and vinaigrette separate if you’re making it early. Don’t pour on the dressing until just before you serve so everything stays crisp.
- Time to season and dress
- Season everything—especially the burrata—with salt and pepper right before you eat. Give the jar a good shake to mix the vinaigrette, then pour as much as you want over the top.
- Add creamy and crunchy fun
- Scatter roasted hazelnuts all over so every bite gets a bit of crunch. Tuck a ball of burrata in the middle or pull it open slightly to let that creamy center peek out.
- Start with the greens
- Lay a bed of arugula evenly over a big serving dish. Try to keep it loose so everyone gets a taste of greens in their serving.
- Pile on the toppings
- Layer the cucumber slices over the greens. Tear basil and add it for a burst of fragrance, then sprinkle cubes of watermelon so they peek out under the arugula and cucumbers.
- Whip up the vinaigrette
- Add balsamic vinegar, shallot, garlic powder, Dijon, olive oil, salt, and pepper to a jar with a lid. Shake it up until the mix thickens and everything’s combined. Taste and tweak the seasonings how you like, then set it aside.
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Whenever I put out this platter, everyone dives in before I even set down the forks. There’s just something about burrata here—it’s my favorite part every single time. My kids call the cheese 'watermelon clouds' and now it’s our fun way to kick off berry season together.
How To Store
Keep the salad and dressing in separate airtight containers in the fridge if you want to prep ahead. The salad will stay crunchy for about a day. Once the dressing is on, eat up quick—otherwise, the greens wilt and the watermelon gets watery. Burrata tastes best the day you buy it, but if there’s any left, toss it into a pasta or a sandwich.
Ingredient Swaps
Fresh mozzarella, creamy goat cheese, or feta can step in for burrata if you’re out. Stracciatella also totally works. Use mint instead of basil, or throw in both. If you’re missing hazelnuts, try walnuts or pistachios. And don’t sweat it if you only have English cucumber—use that instead.
Ways To Serve
Goes great next to grilled steak, chicken, or shrimp for a filling meal. Add some toasted bread and it turns into an instant lunch or pretty starter. Pack it into jars for a cute and easy-to-carry picnic snack.
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Sunny Vibes
Mediterranean cooks have been mixing fruit, greens, cheese, and nuts for ages—no surprise it’s delicious balance. It always brings back memories of farmers market visits with my family, making up dinner from whatever looked the brightest. I still keep up that tradition with this cheerful combo.
Recipe FAQs
- → How do you keep the watermelon from making the salad watery?
Cut your watermelon right when you're mixing and pat the pieces dry with a paper towel so your salad doesn't end up soggy.
- → Can another cheese be used instead of burrata?
Absolutely! Use mozzarella, feta, or even goat cheese if you like. They all get along fine here.
- → Is there a nut-free option for this salad?
Just leave out the hazelnuts. Or, for some crunch, toss in toasted sunflower or pumpkin seeds instead.
- → What greens work besides arugula?
Baby spinach or any tender mix of baby greens work if you're going for something less peppery.
- → How can I enhance the vinaigrette flavor?
If you want bolder dressing, add a bit of honey or squeeze in some lemon for more punch and a touch of sweetness.
- → Should this be served cold or at room temperature?
Keep it chilled. Put it together and pop it in the fridge, then pour on that dressing just before you dig in.