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Watermelon, Tomato and Burrata Salad

Servings: 6-8


For 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

For 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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