Description
A refreshing Strawberry Watermelon Salad with creamy burrata, crisp cucumbers, fresh herbs, roasted pistachios, and a tangy balsamic vinaigrette, perfectly balanced with sweet and spicy pickled onions. Ideal for a light, vibrant summer dish.
Ingredients
Salad
- 4 cups cubed watermelon
- 2 cups fresh strawberries, halved
- 1 cup sliced Persian cucumbers
- Fresh basil leaves, roughly torn
- Handful fresh mint
- 8 ounces burrata cheese, at room temperature
- 1/4 cup roasted pistachios, chopped
Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic or white balsamic vinegar
- 1 tablespoon fig preserves or jam
- 1/4 cup fresh basil, chopped
- Kosher salt and black pepper, to taste
Pickled Onions
- 1/2 cup balsamic or white balsamic vinegar
- 2 teaspoons honey
- 1/2 teaspoon kosher salt
- 1 red onion, thinly sliced
- 1 serrano pepper, thinly sliced
Instructions
- Arrange the salad ingredients: In a large salad bowl, combine the cubed watermelon, halved strawberries, sliced Persian cucumbers, and roughly torn fresh basil leaves. Toss gently to mix the fresh fruits and herbs evenly.
- Make the vinaigrette: In a glass jar or small bowl, combine the extra virgin olive oil, balsamic or white balsamic vinegar, fig preserves or jam, chopped fresh basil, kosher salt, and black pepper. Shake the jar vigorously or whisk the ingredients until fully emulsified and smooth.
- Toss the salad with vinaigrette: Drizzle half of the prepared vinaigrette over the salad mixture. Gently toss the salad to coat all the ingredients evenly without breaking up the fruit.
- Add burrata and pistachios: Tear the burrata cheese into pieces over the top of the salad. Sprinkle the chopped roasted pistachios evenly across the salad. Then drizzle the remaining vinaigrette on top for extra flavor.
- Prepare the pickled onions: In a glass jar, combine the balsamic vinegar, honey, and kosher salt. Add the thinly sliced red onion and serrano pepper. Cover the jar and let it sit at room temperature for at least 30 minutes to quick pickle. For a more developed flavor, refrigerate for up to 2 weeks.
- Serve and garnish: Top the salad with a handful of fresh mint leaves and the pickled onions. Serve immediately to enjoy the fresh and vibrant flavors.
Notes
- For the best flavor, use ripe, fresh watermelon and strawberries.
- Burrata should be at room temperature for creaminess that melds well with the salad.
- Pickled onions can be prepared in advance and stored refrigerated for up to two weeks.
- Substitute pistachios with toasted almonds or pecans if preferred.
- If you prefer a milder heat, remove the serrano seeds before pickling.
- Use white balsamic vinegar for a lighter color and milder taste in both vinaigrette and pickled onions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (including pickling time minimum 30 minutes, but this can be done ahead)
- Category: Salad
- Method: No-Cook
- Cuisine: American
