Watermelon, Cucumber, and Burrata Salad


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium shallot, thinly sliced (about 1/4 cup)
  • 1 small English cucumber (about 8 oz.) English cucumber (about 8 oz.)
  • 4 cups seedless watermelon cubes (about 1 1/2 lb.)
  • 6 ounces burrata cheese, torn
  • 2 tablespoons sliced almonds, toasted



1. Whisk together oil, vinegar, salt, and pepper in a large bowl. Stir in shallot.

2. Slice cucumber diagonally into 1/2-inch-thick slices.

3. Arrange cucumber, watermelon, and burrata on a serving platter. Spoon shallot dressing over salad; sprinkle with almonds.

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