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Watermelon Burrata Arugula Salad

Category: Fresh & Vibrant Salads

Fresh watermelon cubes, creamy burrata, and baby arugula unite for a vibrant, summer-inspired plate. Peppery greens offer balance to juicy fruit, with toasted hazelnuts adding extra crunch. Thin slices of cucumber and torn basil provide coolness and bright flavor, while a quick balsamic vinaigrette ties the salad together. For depth, finish with flaky salt and a drizzle of tangy dressing just before serving. This colorful mix is perfect for gatherings, light lunches, or dinner starters. Swaps like mozzarella or goat cheese work well, and mint makes a lively herb alternative.

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Updated on Fri, 23 May 2025 23:31:36 GMT
A plate of watermelon with cheese and basil. Pin
A plate of watermelon with cheese and basil. | easydiyrecipes.com

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
A bowl of fruit with watermelon, cucumber, and cheese. Pin
A bowl of fruit with watermelon, cucumber, and cheese. | easydiyrecipes.com

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

A plate of watermelon with cheese on top. Pin
A plate of watermelon with cheese on top. | easydiyrecipes.com

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.

Watermelon Burrata Arugula Salad

Sweet watermelon pairs with creamy burrata, crisp arugula, and nuts for a refreshing summer combination.

Prep Time
20 min
Cook Time
~
Total Time
20 min
By: Evelyn

Category: Salads

Skill Level: Easy

Cuisine: American

Yield: 4 Servings

Dietary Preferences: Vegetarian, Gluten-Free

Ingredients

→ Salad

01 45-55 g baby arugula, tightly packed (approximately 1.5-2 cups)
02 1 Persian cucumber, thinly sliced
03 2 tablespoons fresh basil leaves, roughly torn or cut into strips
04 300 g seedless watermelon, diced into 1.25 cm cubes (approximately 2 cups, about 1/4 medium watermelon)
05 15 g roasted hazelnuts, roughly chopped (approximately 2 tablespoons)
06 170-225 g burrata cheese (1-2 balls)
07 Kosher salt, to taste
08 Freshly ground black pepper, to taste

→ Balsamic Vinaigrette

09 1 tablespoon balsamic vinegar
10 1 tablespoon shallot, finely diced
11 1/4 teaspoon garlic powder
12 1/4 teaspoon Dijon mustard
13 2 tablespoons extra virgin olive oil

Steps

Step 01

Combine balsamic vinegar, diced shallot, garlic powder, Dijon mustard, extra virgin olive oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a jar with a tight-fitting lid. Seal the jar and shake vigorously until the dressing is fully emulsified. Taste and adjust seasoning if needed, then set aside.

Step 02

Arrange the baby arugula evenly on a large serving platter.

Step 03

Distribute the sliced cucumber, basil, and diced watermelon over the arugula.

Step 04

Scatter chopped roasted hazelnuts over the salad, then carefully place the burrata cheese balls on top.

Step 05

Lightly season the salad, especially the burrata, with salt and freshly ground pepper. Keep refrigerated until ready to serve.

Step 06

Shake the vinaigrette again to re-emulsify. Drizzle generously over the salad immediately before serving. Serve at once for optimal freshness.

Notes

  1. For best texture, use baby arugula for its mild, delicate flavor. If unavailable, substitute with regular arugula but adjust quantity for intensity.
  2. Persian or mini cucumbers are preferred for their tender skin and minimal seeds. English cucumber is a suitable alternative if sliced thinly.
  3. Always use seedless watermelon or remove all seeds before adding to maintain a pleasant eating experience.
  4. If roasted hazelnuts are unavailable, toast raw hazelnuts in a dry skillet over medium-low heat for about 5 minutes, then cool and chop.
  5. If burrata is not accessible, substitute with fresh mozzarella, feta, goat cheese, or stracciatella.
  6. Fresh basil can be replaced or enhanced with mint for an aromatic variation.

Tools Required

  • Large serving platter
  • Chef’s knife
  • Cutting board
  • Jar with tight-fitting lid
  • Small skillet (for toasting hazelnuts, if needed)

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains dairy (burrata cheese)
  • Contains tree nuts (hazelnuts)

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 120
  • Fats: 10 g
  • Carbohydrates: 8 g
  • Proteins: 2 g