Let’s start with my new favorite, a Burrata and Watermelon salad. First the burrata adds a creaminess to the salad that I love. It feels almost indulgent on a weary Wednesday night, but in addition to that, the watermelon is all the crunch you might love from iceberg lettuce (it’s greatest quality) with a big burst of summer sweetness.
– To plate this salad, start with the watermelon, chunks of slices work great.
– Top with arugula, thinly sliced radish, and shaved red onion for a little bite.
– Then add chunks of peaches that have stayed on the vine until the last second, which means they are larger and sweeter than peaches you will find anywhere else.
– Add the burrata, either the whole piece if you’re making a large plate for a few people or use a spoon and scoop a few big pieces onto your individual salad. With the cream center, it is too soft to slice
– Drizzle with olive oil, crack some fresh pepper and a little flake salt, a tiny handful of toasted chopped pecans and you are good to go. No oven required.
We have plenty of other suggestions here on the website, let me make a few suggestions:
- Bulgur Salad with Cucumber, Dill, and Mint
- Chicken Salad with Peaches and Almonds
- Chinese Chicken Salad Spring Rolls
- Greek Cucumber Salad
- Shrimp and Avocado Salad
- Southwestern Cobb Salad
- Muffaletta Salad
- Watermelon Salad