Watermelon Burrata Arugula Salad (Printable Version)

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

# 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:

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.
02 - Arrange the baby arugula evenly on a large serving platter.
03 - Distribute the sliced cucumber, basil, and diced watermelon over the arugula.
04 - Scatter chopped roasted hazelnuts over the salad, then carefully place the burrata cheese balls on top.
05 - Lightly season the salad, especially the burrata, with salt and freshly ground pepper. Keep refrigerated until ready to serve.
06 - Shake the vinaigrette again to re-emulsify. Drizzle generously over the salad immediately before serving. Serve at once for optimal freshness.

# Notes:

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

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