Watermelon & Burrata Salad
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I went tubing this week! If you don't know what that is, I'm both sorry and jealous, because these trips are literally the. laziest. things. ever. You basically get a bunch of friends together, sit in an inflatable tube, put an entire ice chest of beer into it's own tube right next to you, and float down a river drinking said beer, getting sunburned, and wondering when it's going to be over for five long ass hours. Okay, so it's kind of awesomely fun, too, especially since nobody judges you on how much beer you drink (not telling) or how many times you fall out of your tube reaching for a beer (twice).
So while we were out on our trip down the river, it was this great, carefree time, but at a certain point I ran out of sunblock, began to turn that cute shade of lobster-roll red, and the river seemed to be going slower than it had been. As my lobster-roll body rolled down the river of boiling water, becoming more and more lobstered (?) at every minute, I remembered all the work I put off to literally just sit in this inflatable plastic donut. I got home and napped for seven years. Then, of course, I woke up the next day and wondered, "What have I accomplished? Am I a lobster roll or literally just a breathing sack of potatoes? Do I have any worth?" And well, for that day, no. No, I didn't.
So after that weird episode, I've been trying to be real healthy about eating and not really drinking. I mean, shit, heavy food things and New Orleans summers have always been sworn enemies because it's just a terrible combination, but like, I needed something really light. But also filling. So I ate a block of cheese. Yeah I know that sounds totally dumb and contradictory but hear me out. I remembered how last summer, a restaurant I worked for served a salad that was literally just a ball of burrata with some other delicious things, and I remember being so pleasantly surprised at how a huge ball of cheese could work as such a light dish. If you haven't had burrata, it’s a weirdly creamy and light and mild cheese, and there's really nothing to compare it to, but we can say it's like an elevated, lighter version of mozzarella. It really takes on the flavors of whatever you add to it, so tossing on some light and bright things like watermelon and mint make for an awesome brunch addition.
We're calling this baby a variation on a caprese salad, and just subbing burrata for the mozzarella, mint for basil, and (curve ball) watermelon for tomato. I had a watermelon gazpacho once, and from that moment on I decided watermelon is forever allowed to be subbed for tomato. Within reason, of course. But also maybe without reason because why the shit not and life is short, y'all. Anyway, this recipe is great for a light breakfast or an afternoon snack! Check it out below, babes!
Watermelon + Burrata Caprese Salad
Prep time: 10 minutes // Serves: 2 - 4 as a snack
- 8 oz burrata
- 1 cup cubed watermelon
- 8 - 10 mint leaves
- 2 teaspoons to 1 tablespoon balsamic reduction*
- olive oil
- sea salt
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 and 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 it begins to bubble. Stir constantly to avoid burning, and allow to cook and reduce for about 3 - 5 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!
More Light Brunch Options!!!!!!!(!!!!)