Watermelon, Tomato and Wisconsin Burrata Salad
By Chef Brandt Evans
Servings: 6-8
Ingredients:
Vinaigrette:
2 tablespoons sherry vinegar
1/4 teaspoon fresh oregano, chopped
1/4 teaspoon fresh thyme, chopped
1/4 teaspoon black pepper, freshly ground
1/2 tablespoon kosher or sea salt
1 tablespoon garlic, chopped
1/3 cup olive oil
Salad:
4 medium vine-ripened tomatoes
6 cups red or mixture of yellow and red watermelon
1 small English cucumber, peeled and sliced 1/3-inch thick
1 cup Wisconsin Burrata Cheese, sliced
Cooking Directions:
Whisk vinaigrette ingredients in small bowl. Set aside. Toss salad ingredients in large bowl. Drizzle desired amount of vinaigrette over salad and gently retoss.
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