Melon, cucumber, and burrata salad
Try this refreshing melon, cucumber, and burrata salad for a burst of summer flavors. The creaminess of burrata paired with the sweetness of melon creates a delightful harmony.
Ingredients:
- ¼ cup white wine vinegar
- ½ cup very thinly sliced red onion (from 1 small onion)
- 7 medium semi-firm nectarines (2¾ lb. total), pitted and sliced ¼ in. thick
- 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon), divided
- 1 teaspoon flaky sea salt, plus more for serving
- Freshly ground black pepper
- 2 tablespoons olive oil, plus more for serving
- 2 4-oz. balls burrata cheese, drained, at room temperature
- ½ cup Marcona almonds, roughly chopped
- ¼ cup loosely packed small mint leaves
Instructions:
- Heat vinegar in a small microwave-safe bowl in the microwave until it's hot, which should take around 30 seconds. Add onion, pressing it down to make sure it's immersed. Let it sit and stir occasionally until the onion turns slightly pink, which should take about 10 minutes.
- While waiting, mix nectarines with lemon juice, salt, a few twists of pepper, and oil in a large bowl. Then, transfer the mixture to a large platter and create 2 indentations in the salad. Put 1 burrata ball in each indentation. Cut a long X shape (approximately 1½ inches) on top of each burrata ball. Drizzle oil over the burrata and salad.
- Remove the onion mixture from the liquid; throw away the vinegar. Place the quick-pickled onion, lemon zest, almonds, and mint on the salad. Sprinkle some more flaky sea salt and pepper on top.
Summary:
- Calories: 797 kcal
- Fat: 44 g
- Protein: 61 g
- Carbs: 41 g
- Potassium: 1862 mg
- Magnesium: 123 mg