Watermelon, Tomato & Burrata Salad

Sometimes I feel like I'm cheating in the summer.

The ingredients are so good that I really don't have to do much apart from cut and assemble. There is a bit of art to figuring out combinations of flavors, but honestly...there isn't *that* much I can do to a perfect watermelon to make it better.

(Well...maybe some tequila?)

This Watermelon Tomato & Burrata Salad came about on a weekend afternoon when I was staring at the fridge incapable of deciding what I wanted to eat first. I'd just done groceries, so we were stocked. Watermelon. Tomatoes. Berries. Fresh herbs. Burrata cheese.

I wanted to eat all of it at the same time.

So I did (basically).

This watermelon salad recipe is perfect for those of you who like a little sweet with your savory. Fresh juicy cubes of watermelon, ripe summery tomatoes, and just a handful of berries are the perfect complement to creamy burrata cheese.

Serve this as a first course when entertaining guests, or as a simple lunch when it's just you on a pretty summer afternoon. Don't forget to take a picture and tag me @alwaysalejandra and #alwaysorderdessert on Instagram. I want to see what you're cooking!

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Loved this recipe? Here are a couple other watermelon recipes you might like:

• Shrimp Tacos with Watermelon Pico de Gallo
• Spicy Watermelon Tequila Cocktails with no added sugar

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading!

Watermelon, Tomato & Burrata Salad 
Serves 4 as a starter

Ingredients
1 pound ball of fresh burrata cheese
2 cups fresh watermelon, cut into 2" cubes
2 cups assorted small tomatoes (cherry tomatoes, grape tomatoes, small heirloom tomatoes, etc.), halved
1/2 cup fresh raspberries
1/2 cup fresh basil leaves
2 tablespoons extra virgin olive oil
1 large and juicy lemon, halved
Kosher salt
Black pepper

Directions
Use a knife to gently slice off a thin layer from the top of the burrata (no thicker than 1/2") to open it up. Place in the center of a serving platter with the cut side up.

Arrange watermelon and tomatoes around the burrata. Sprinkle with raspberries, and tuck in basil leaves around the dish.

Drizzle the entire platter with the olive oil, then squeeze the lemon juice just over the fruit (not on the cheese).

Season the whole salad with kosher salt and black pepper.