A simple but surprising summer salad of juicy watermelon and ripe tomatoes, topped with creamy stracciatella. It comes together in minutes but feels a little fancy.
Place the sliced onion in a small bowl of cold water and let it soak for 5 to 10 minutes to soften its pungency. Drain well and pat dry.
2
Combine the watermelon, tomatoes, and drained onion in a serving bowl. Drizzle with the olive oil and lemon juice, season with salt and black pepper, and toss gently.
3
Spoon the stracciatella over the salad. Finish with more black pepper and, if desired, a pinch of Urfa pepper and torn basil leaves.
4
Serve right away.
Recipe Notes
No stracciatella? Use burrata, fresh mozzarella, or a scoop of full-fat cottage cheese. Cottage cheese gives the salad a slightly more rustic feel, but its creamy tang works beautifully with the watermelon and tomatoes.
Ingredients
2cupscubed watermelon
1 ½cupschopped ripe tomatoes
½small red onion, thinly sliced
1tbspextra-virgin olive oil
1 ½tsplemon juice
¼tspsalt, plus more to taste
freshly ground black pepper
3ozstracciatella
sprinkle of Urfa pepper, optional
fresh basil, optional
Directions
1
Place the sliced onion in a small bowl of cold water and let it soak for 5 to 10 minutes to soften its pungency. Drain well and pat dry.
2
Combine the watermelon, tomatoes, and drained onion in a serving bowl. Drizzle with the olive oil and lemon juice, season with salt and black pepper, and toss gently.
3
Spoon the stracciatella over the salad. Finish with more black pepper and, if desired, a pinch of Urfa pepper and torn basil leaves.
AuthorErikaDifficultyBeginner