My favorite dinner in the summer is the unfussy, but completely delicious combination of burrata and heirloom tomatoes. I start having it for dinner the minute I get fresh summer tomatoes in my CSA. One afternoon, I had burrata left over and no tomatoes, but some cubes of watermelon and I figured why not? I now like it better than with tomatoes alone, which I can’t even believe I’m even saying. The sweet watermelon, savory cheese, rich olive oil and a sprinkle of salt and pepper together is a food symphony. Give it a try!
And if you’re thinking, hey that looks like pineapple! It sure does, but it’s a yellow watermelon. I picked up a beautiful little watermelon at the farmers market to rebel against fall for one more week, despite it being 50 degrees on Saturday morning. I had no idea it was a pretty shade of yellow inside, but it tastes just like the sweet pink kind. Nature is magic.
It’s more like a serving suggestion than a recipe. If you can still get your hands on some watermelon and want to pretend summer isn’t ending for another week, try it! I think you’re going to love it.