Watermelon Burrata Salad & Yogurt Dressing
This cool and refreshing summer salad with a touch of creamy decadence from California Burrata cheese and sparkling yogurt dressing, is a must-have this summer.
The moment the weather turns warm, I start craving salads with passionate fury.
Just to clarify, we eat salad everyday for the sake of getting our raw veggie quota, but I only crave salads in the late spring and summer.
Fresh summer produce from the farmers market (or better yet, the garden) is highly prized at my house. I plant a few hearty seedlings every year, then say a prayer, cross my fingers, and hold my breath, hoping for a bumper crop of heirloom tomatoes, squash, peppers, and even melons.
Last year I was out of luck with the seemingly endless rain here in western North Carolina.
But this year… I’ve got a good feeling.
I’ve already started celebrating this season’s bounty by combining my two favorite summer produce treats, watermelon and heirloom tomatoes, with luxuriously creamy burrata cheese and silky yogurt dressing.
I adore pairing fresh California cheeses and dairy products with summer fruits and veggies. Because they are so thoughtfully made, California dairy products offer a clean creamy taste and texture that isn’t bogged down by unnecessary ingredients.
California dairy products are sold all over the country. When you buy products with the Real California Milk and Cheese Seals you know that your dairy products are made from 100% California milk, from one of California’s 1,500+ family-owned dairies.
In this particular watermelon salad the soft decadent California Burrata Cheese brings a perfect balance to the sweet watermelon and tomatoes, that is then offset by a creamy *sparkling* yogurt dressing blended with mandarin orange and champagne vinegar.
The pepperazzi peppers provide a salty tangy pop of flavor to round out this amazing plate of summer goodness.
As you can see in the photos, I make this watermelon salad two different ways.
If sharing casually with friends, make one big share platter and scoop into the soft California Burrata with a serving spoon.
Or you can plate small individual servings for a dinner party, that have a modern and opulent appearance, with little dollops of California Burrata and yogurt dressing drizzled about. See?
This is a salad you will make again and again. With fresh summer produce and creamy California dairy, you cannot go wrong!
June is National Dairy Month!
A time to celebrate all dairy foods and recognize the more than 1,500 California dairy families who produce California milk.
In California, June is “Real California Milk Month” as proclaimed by Governor Jerry Brown in appreciation of all the dairy families who make California the number one milk-producing state. Dairy just so happens to be California’s number one agricultural commodity!
Celebrate National Dairy Month with us by checking out more fabulous dairy-laden summer recipes on our Pinterest Board.
And don’t miss today’s giveaway generously donated by the California Milk Advisory Board!
Follow the prompts in the automated entry form below. For US residents only.
Watermelon Salad with Burrata and Yogurt Dressing
For the Yogurt Dressing:
- 1/2 cup California plain Greek yogurt
- 1 mandarin orange zest and juice
- 3 tablespoons olive oil
- 3 tablespoons champagne vinegar
- Salt and pepper
For the Watermelon Salad:
- 2 cups sliced seedless watermelon
- 2 heirloom tomatoes sliced
- 8 ounces California Burrata cheese
- 10 ounces pepperazzi peppers drained
- 2 ounces arugula
- 1/4 cup basil leaves sliced (or whole if they are small)
- Salt and pepper
- Place the California-made yogurt in a small jar and top with the orange zest and juice, oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Screw the lid on tight and shake until smooth.
- If plating the watermelon salad on a platter to share, place the arugula on the bottom with the Burrata, watermelon, tomatoes and peppers over it. Then sprinkle the basil over the top and drizzle with yogurt dressing.
- If plating as individual servings, arrange the watermelon, tomatoes and peppers on small plates. Then use a spoon to scoop small dollops of Burrata around the plate. Sprinkle with arugula and basil leaves, and drizzle with yogurt dressing.
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Disclosure: This post is sponsored by the California Milk Advisory Board. All opinions are my own.