Watermelon Burrata Arugula (Printable Version)

Sweet watermelon goes hand in hand with burrata, crunchy greens, and toasty nuts for a cool treat during hot months.

# Everything You’ll Need:

→ Salad

01 - 1-2 balls burrata cheese, 170-225 g total
02 - Some kosher salt, add as needed
03 - Few cracks of black pepper, add as much as you like
04 - Roughly chopped roasted hazelnuts, about 2 tablespoons or 15 g
05 - Chunks of seedless watermelon, 300 g (about 2 cups), diced into 1.25 cm pieces
06 - Torn or shredded fresh basil, 2 tablespoons
07 - Thinly sliced Persian cucumber, 1 whole
08 - A small heap (1.5-2 cups, 45-55 g) baby arugula

→ Balsamic Vinaigrette

09 - 2 tablespoons good extra virgin olive oil
10 - 1/4 teaspoon Dijon for tang
11 - Small sprinkle (1/4 teaspoon) garlic powder
12 - A tablespoon diced shallot
13 - A tablespoon balsamic vinegar

# Steps to Cook:

01 - Give your vinaigrette jar another shake. Pour it all over the salad right before people sit down. Dive in while it’s extra fresh.
02 - Sprinkle salt and pepper (don’t forget the burrata). Pop the salad in the fridge and keep it cool till everyone’s ready to eat.
03 - Drop the roasted hazelnuts all around, then gently place the burrata balls over everything.
04 - Top your greens with slices of cucumber, ripped basil, and cubes of watermelon. Spread them out for color.
05 - Spread the arugula across your platter, making a soft bed for the toppings.
06 - Put balsamic, shallot, garlic powder, Dijon, olive oil, a pinch of salt, and some pepper in a jar with a lid. Close it and shake hard so it mixes up smooth. Try it, tweak the taste if needed, and stash aside for now.

# Extra Suggestions:

01 - Baby arugula is really mild and soft, which works best here. If you swap for regular arugula, just use a bit less – since it’s stronger.
02 - Pick Persian (mini) cucumbers so you avoid tough skins and lots of seeds. English cucumbers work too, just slice them super thin.
03 - Go for watermelon with zero seeds, or take them all out first so no one bites into any.
04 - If all you can find are raw hazelnuts, toast them in a dry skillet over low-medium for five minutes, cool, then chop them up.
05 - Can't snag burrata? Throw in fresh mozzarella, feta, goat cheese, or even stracciatella instead.
06 - Got no basil or want a twist? Mint gives a great boost and swaps in nicely.

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