Watermelon, Burrata, Basil, and Balsamic Salad - Recipe

     I have found a most wonderful Italian style cheese called burrata.  It is fresh mozzarella but with a twist.  Think of a fresh mozzarella balloon filled with a mixture of fresh mozzarella curds and cream (the mixture is called stracciatella).  It is a squishy, poochy pillow of goodness with a cute mozzarella knot on the end to hold it all inside.  On its own it is wonderful.  However, it is an adventure pairing it with other foods.  Watermelon, fresh mozzarella, basil, and balsamic vinegar is a classic salad, but I tried using the special burrata cheese instead of regular fresh mozzarella.  Here I decided to use a grass fed water buffalo burrata from Buf Creamery and a delicious, thick balsamic vinegar from Taste of Old Country.  That way I don't have to reduce the balsamic on the stove.  This is very easy to assemble and great to serve guests.  If you want extra cheese, feel free to double the amount of burrata.  No one will complain.

 

Watermelon, Burrata, Basil, and Balsamic Salad

(Serves 4)

1 8lb. Watermelon
1 4.4 oz. Burrata from Water Buffalo
16 Fresh Basil leaves
1/4 c. Thick Balsamic Vinegar or to taste

Scoop the watermelon into balls using a (1 1/2-inch) cookie dough scoop or melon baller and place on a serving platter.  The melon baller will yield smaller balls.  Slice the burrata and place on top of the water melon.  Distribute the basil leaves among the watermelon balls and drizzle with the balsamic vinegar.