Heirloom Tomato and Watermelon Salad with Burrata
A fresh, bright salad of Heirloom tomatoes, watermelon, toasted pecans and creamy burrata tossed in a Meyer lemon vinaigrette.
Ingredients per serving
Prepare the Dressing
-
Meyer lemon juice 0.25 cup
-
Vinegar, champagne 0.25 cup
-
Fresh garlic clove, grated 0.25 each
-
Maldon salt, as needed
-
Zest of one Meyer Lemon
-
Honey 1.0 Tbsp
-
Arbequina olive oil 1.0 cup
Prepare the Salad
-
Heirloom tomatoes, mixed, cut into 1 inch irregular pieces 2.0 cups
-
Watermelon chunks, cut into 1 inch pieces 1.0 cup
-
Pecans, (lightly) toasted 2.0 Tbsp
-
Garlic chives, minced 2.0 Tbsp
-
Basil and mint, as needed
-
Salt and Pepper, to taste
-
Meyer lemon vinaigrette, prepared 2.0 oz
-
Burrata, drained 1.0 oz
-
Extra virgin olive oil, as needed
Preparation
-
Prepare the Dressing
- Combine all ingredients except olive oil in blender. Process until smooth then drizzle in olive oil.
-
Prepare the Salad
- To make the salad, combine all ingredients except burrata and vinaigrette. Season with salt and pepper, then toss with the vinaigrette and plate in an oval bowl.
- Finish with a chunk of burrata seasoned with Maldon salt and extra virgin olive oil.
