
This cool burrata watermelon salad takes basic ingredients and turns them into a fancy dish that perfectly balances sweet, creamy, and tangy tastes. I stumbled upon this combo during a terrible summer heat spell and it's now my favorite way to wow friends without sweating in a hot kitchen for hours.
I first brought this to a casual backyard get-together last summer, and my friend who "can't stand watermelon" actually asked me how to make it. The mix of cool, juicy melon with smooth, creamy burrata creates such an interesting texture that even doubters can't resist.
Components
- Ripe watermelon: Pick one that's heavy for its size and makes a hollow sound when you tap it for the best sweetness
- Burrata cheese: Don't go cheap here since it's what makes the dish special
- Fresh basil leaves: Their smell works wonders with both the fruit and cheese
- Extra virgin olive oil: Grab your nicest bottle as you'll really taste it
- Balsamic glaze: Gives that sweet-tangy kick that pulls everything together
- Flaky sea salt and fresh black pepper: Makes all other flavors pop
Easy Assembly Guide
- Get the Watermelon Ready:
- Slice your watermelon into equal-sized 1-inch chunks for perfect bites. Take out any seeds you spot along the way. Set them in a single layer on your serving dish - don't pile them up so they have space.
- Place the Cheese:
- Take burrata out about 15 minutes before you'll eat so it warms up slightly. Gently pull each ball into a few pieces, keeping the creamy inside intact. Carefully put these cheese pieces among the watermelon chunks, spreading them out evenly.
- Add Final Touches:
- Gently pull apart the basil leaves instead of cutting them - this keeps their oils and prevents bruising. Scatter them over everything, then lightly drizzle olive oil across the dish. Add a few swirls of balsamic glaze. Finish with a sprinkle of sea salt flakes and a bit of ground pepper.

My favorite thing about serving this dish is watching people's faces when they try their first bite. The combo might seem weird at first, but how the soft burrata mixes with the sweet melon creates a rich contrast that tastes way more complex than you'd expect from so few ingredients.
Smart Watermelon Picking
Getting the right watermelon really matters in this dish. Look for one with a big yellow patch showing it ripened properly on the vine. The outside should look matte not glossy, and it should feel heavy compared to its size. When you knock on it, listen for a hollow sound rather than a dull thud - that's how you know you've got a good one. I usually go for seedless types to save time, but if you can get a local heirloom variety, the extra flavor is worth picking out the seeds.
Turn It Into Dinner
While this salad works perfectly as an appetizer, you can bulk it up into a full meal with a couple additions. Try adding thin slices of prosciutto laid around the watermelon for a salty kick. A small handful of toasted pine nuts gives you nice crunch and some protein. For something more filling, serve it with grilled sourdough that's been brushed with olive oil and rubbed with garlic. I often enjoy this as a simple lunch with a cold glass of Prosecco for the ultimate summer meal.
Switch It Up By Season
This dish celebrates summer produce but can change with whatever's growing. In early summer, try mixing in some strawberries with the watermelon. Late summer? Ripe peaches or fancy tomatoes work great alongside the melon. Come fall, swap the watermelon completely for figs. The burrata and balsamic work with lots of fruits, so feel free to play around based on what catches your eye at the market. My family really loves when I use a mix of yellow and red watermelon chunks if I can find both kinds.

This easy dish shows that sometimes simple is better: a few fresh items, thoughtfully put together, can make something that looks and tastes amazing without much effort.
Frequently Asked Questions
- → What goes well with burrata and watermelon?
Herbs like mint or basil, a splash of balsamic glaze, and some crusty bread pair perfectly with these flavors.
- → Can I make this dish ahead?
It's best served right after making, but you can prepare ingredients in advance and put it all together last minute to keep textures fresh.
- → What sort of burrata should I use?
Use a fresh burrata with a soft and creamy inside for the tastiest result.
- → What balsamic glaze works best?
Pick a good-quality glaze that’s thick and perfectly balanced between sweet and tangy to bring out the best flavor.
- → Can I swap basil for another herb?
Yes, mint or even arugula can be a nice substitute, offering their own unique taste to the dish.