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.
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.
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.
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!
Looking for other watermelon recipes, try these:
Lastly, if you make this Strawberry Watermelon Salad with Burrata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Strawberry Watermelon Salad with Burrata
Calories Per Serving: 304 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. In a salad bowl, arrange the melon, strawberries, cucumber, and basil leaves.3. To make the vinaigrette. Combine all ingredients in a glass jar and shake, or whisk to combine. Season with salt and pepper.4. Drizzle half the vinaigrette over the salad, gently tossing to coat. Add the burrata, pistachios, and the remaining vinaigrette. Top the salad with additional herbs and pickled onions. 5. To make the pickled onions. Combine the vinegar, honey, and salt in a glass jar. Add the onion and serrano pepper. Cover and let sit at least 30 minutes or up to 2 weeks in the fridge.