Watermelon, Peach, Blackberry & Burrata Cubes with Balsamic Honey Drizzle

Ingredients

• 4 cup seedless watermelon (cut into 1 1/2-inch cubes)
• 2 ripe peaches (cut into bite-sized cubes)
• 1 cup fresh blackberries
• 8 oz burrata cheese (torn into bite-sized pieces)
• 1 tbsp extra-virgin olive oil
• 0.25 tsp flaky sea salt
• 0.25 tsp freshly ground black pepper
• 0.25 cup balsamic vinegar
• 2 tbsp honey
• 1 tsp Dijon mustard
• 1 tsp extra-virgin olive oil
• 1 tsp fresh lemon juice
• 2 tbsp fresh basil (thinly sliced)
• 2 tbsp fresh mint (chopped)
• 2 tbsp roasted pistachios (chopped)
• whole basil leaves (for garnish)
• fresh blackberries (extra for garnish)
• burrata cheese (extra pieces for garnish)

Steps

1. 1

   In a small saucepan, simmer the balsamic vinegar over medium heat for 5–6 minutes until slightly reduced.

2. 2

   Remove the saucepan from the heat and whisk in the honey, Dijon mustard, 1 teaspoon of olive oil, and lemon juice. Let the dressing cool slightly.

3. 3

   Arrange the watermelon cubes, peach cubes, 1 cup of blackberries, and 8 ounces of torn burrata pieces evenly on a large serving platter.

4. 4

   Drizzle the fruit and burrata lightly with the 1 tablespoon of extra-virgin olive oil.

5. 5

   Season the platter with the flaky sea salt and freshly ground black pepper.

6. 6

   Spoon the prepared balsamic honey drizzle evenly over the ingredients on the platter.

7. 7

   Sprinkle the thinly sliced basil, chopped mint, and chopped roasted pistachios over the top.

8. 8

   Garnish with additional whole basil leaves, fresh blackberries, and extra burrata pieces if desired.

9. 9

   Serve immediately while the fruit is still chilled.

Notes

For the best results, ensure the watermelon and peaches are thoroughly chilled before assembling the salad. The balsamic reduction can be made ahead of time and stored at room temperature.

Nutrition per serving

• salad
• appetizer
• vegetarian
• summer
• fruit
• burrata
• no-bake