
This Watermelon Burrata Salad is everything I crave on a hot summer afternoon. Crisp cucumber slices mingle with juicy watermelon and peppery arugula, all piled onto one platter and finished with a cloud of creamy burrata. A punchy balsamic vinaigrette and roasted hazelnuts provide flavor and crunch, making this both a stunning side and a light lunch.
I first made this on a whim for a family barbecue and now it is requested every July. The way the hazelnuts crunch against the soft cheese and juicy watermelon has everyone coming back for seconds.
Ingredients
- Baby arugula: for its tender leaves and peppery finish Look for bright green leaves with no yellow spots
- Persian cucumber: for crunch and thin skin Choose firm cucumbers that feel heavy for their size
- Fresh basil: torn for aromatic brightness Use vibrant leaves with no wilting
- Seedless watermelon: diced for juicy sweetness Pick one that feels heavy and sounds hollow when tapped
- Roasted hazelnuts: chopped for nutty crunch Toast your own if you cannot find roasted for deeper flavor
- Burrata: for creamy decadence Opt for fresh burrata with no liquid leaks in the package
- Kosher salt and black pepper: to bring out all the flavors
For the balsamic vinaigrette
- Balsamic vinegar: for zippy depth Choose a thicker aged vinegar if possible
- Shallot: finely diced for subtle sweetness Pick a firm shallot with dry skin
- Garlic powder: for a hint of savoriness Use fresh ground for best flavor
- Dijon mustard: to emulsify and add tang Look for real Dijon for balanced sharpness
- Extra virgin olive oil: for richness Select a grassy or buttery style if you can
Step-by-Step Instructions
- Make the vinaigrette:
- Combine balsamic vinegar shallot garlic powder Dijon mustard olive oil salt and pepper in a jar with a tight lid Shake until completely emulsified so the dressing is smooth and slightly thick Taste and adjust seasoning as needed Set aside
- Prepare the salad base:
- Spread the arugula evenly across a large serving plate Aim for a loose even layer so every serving includes greens
- Layer the toppings:
- Fan out sliced cucumber over the arugula Distribute basil strips for a burst of aroma Scatter diced watermelon evenly so the juicy cubes peek out among the greens
- Add texture and creaminess:
- Sprinkle roasted hazelnuts over everything Use enough so each bite has a crunchy pop Nestle one or two balls of burrata in the center or pull apart just slightly to show the creamy filling
- Season and dress:
- Right before serving sprinkle lightly with salt and freshly cracked pepper Pay special attention to seasoning the burrata itself Shake the vinaigrette one more time and drizzle generously over the salad
- Keep chilled until serving:
- If making ahead keep the salad base and vinaigrette separate Only dress the salad right before serving to maintain crispness

When I bring out the platter and everyone swoops in for the first bite I am always struck by how much I love the creamy burrata in this dish. My kids started calling it watermelon clouds and now it is a staple way to celebrate berry season together.
Storage Tips
Store undressed salad and vinaigrette separately in airtight containers in the fridge The salad will stay crisp up to one day Once dressed eat right away as the leaves will wilt and the watermelon releases juice Burrata is best enjoyed on the day you serve but leftovers can be used in sandwiches or tossed with pasta
Ingredient Substitutions
No burrata on hand Use fresh mozzarella feta or creamy goat cheese instead Stracciatella is also wonderful Try mint in place of or alongside basil Walnuts or pistachios can replace hazelnuts if needed English cucumber works if Persian is unavailable
Serving Suggestions
Serve alongside grilled chicken shrimp or steak for a full meal Toasted bread transforms it into an elegant starter or lunch For an eye-catching twist stack portions in glass jars for picnics or lunch boxes

Summer Inspiration
Salads like these have a long history in Mediterranean cooking where fruit cheeses nuts and greens come together for balanced eating The idea always reminds me of family trips to farmers markets where we would brainstorm supper around what looked freshest that day The tradition continues with this colorful combination
Recipe FAQs
- → How do you keep the watermelon from making the salad watery?
Dice the watermelon just before assembling and lightly blot with a paper towel to remove excess moisture before adding to the greens.
- → Can another cheese be used instead of burrata?
Yes, fresh mozzarella, goat cheese, or feta are great alternatives if burrata is unavailable.
- → Is there a nut-free option for this salad?
Omit hazelnuts or substitute with toasted sunflower or pumpkin seeds for crunch without nuts.
- → What greens work besides arugula?
Baby spinach or mixed baby greens can be used for a milder flavor and similar texture.
- → How can I enhance the vinaigrette flavor?
Add a touch of honey or a squeeze of fresh lemon juice to the balsamic dressing for added depth and sweetness.
- → Should this be served cold or at room temperature?
It's best served chilled. Assemble and refrigerate until ready, then dress just before serving.