Heavy foods and New Orleans summers have always been sworn enemies, at least in my mind. That said, this recipe calls for basically one large ball of creamy cheese, so it may not sound like the leanest at first glance, but once you’re finished making it, you’re sure to enjoy a super light, fresh “salad.”
It’s essentially a variation on a caprese salad, just subbing burrata for the mozzarella, mint for basil, and (curve ball) watermelon for tomato. If you’re not familiar with burrata, just think of it as mozzarella’s more delicate, more impressionable younger sibling. It’s got a super soft interior that strongly underlines almost any flavor you add to it, making it perfect for lots of different flavor creations, but especially this one right here. Enjoy as an afternoon snack or even as breakfast!
Watermelon + Burrata Caprese Salad
Prep time: 10 minutes // Serves: 2 - 4 as a snack
8 ounces burrata
1 cup cubed watermelon
8 - 10 mint leaves
2 teaspoons to 1 tablespoon balsamic reduction*
Place the burrata in the center of a serving dish. Top with the cubed watermelon and mint leaves. Drizzle with the balsamic reduction, followed by the olive oil. Sprinkle on the sea salt. Serve with a serving spoon.
3 tablespoons balsamic vinegar
1 1/2 tablespoons brown sugar
1 tablespoon white sugar
In a skillet or saucepan over medium heat, whisk together all ingredients until they begin to bubble. Stir constantly to avoid burning, and allow to cook and reduce for about three to five minutes until as thick as maple syrup. Remove from heat and allow to cool and thicken before using. This recipe makes more than you need for the caprese salad, but can be refrigerated in an airtight container for later uses, up to one week.