Watermelon Caprese with Burrata & Balsamic

The watermelon love continues. I read that tomatoes and watermelon and pair well because what grows together, goes together. Tomatoes are a fruit at their peak in summer, as are watermelon, making them a juicy red natural match.

This recipe pairs my fave summer salad Caprese with cubed melon, creamy Burrata reduced balsamic and tons of fresh basil. So refreshing, so summery, so quick…so YUM!

This recipe is for one, but can easily be doubled, tripled or quadrupled. You get the idea. If making this salad for more than one. Toss the tomatoes and watermelon in a bowl and refrigerate. When ready to serve, season, and add the basil. For a clean presentation, as the Burrata, balsamic and olive oil to the individual servings. Or, let your guests dress their salads to their liking.

Peace & Java

Prep Time: 5 min                 Cook Time: 0 min Difficulty: Easy Peasy        Servings: 1                Yield: about 2 cups              SP: 6



1 cup watermelon, cubed

1/2 cup tomatoes, chunked about the same size as the watermelon

2 oz Burrata cheese

Pinch kosher salt, to taste

fresh ground black pepper to taster

Reduced balsamic vinegar, for drizzling

Extra virgin olive oil for drizzling




1. Toss tomatoes and watermelon in bowl. Season with salt and pepper to taste.

2. Plate tomatoes. Add basil, balsamic and olive oil.

NOTES, TIPS & TRICKS: To make reduced balsamic, place 1 cup of balsamic vinegar in a small saucepan. Bring the reduced balsamic to a boil until reduced by half, thick and syrupy Cool and store. Use reduced balsamic anywhere you’d use regular balsamic when you want more intensity with a hint of sweet. Try a drizzle of reduced  balsamic on goat cheese, salads, or roasted veggies!


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