Summer Salad Recipe with Burrata, Heirloom Tomatoes and Watermelon from SERG Group
A taste of the season.
Fresh, vibrant and impossibly easy, this summer salad from SERG Group culinary director and partner Chris Carge proves that great food doesn’t have to be complicated. Crafted to serve four, it layers crisp julienned veggies, ripe heirloom tomatoes, sweet watermelon and briny kalamata olives for a bold burst of flavor in every bite. A fragrant red wine vinaigrette ties it all together, while rich, creamy burrata adds just the right touch of indulgence. Whether you’re hosting a warm-weather gathering or upgrading your weeknight dinner, this salad captures everything we love about Lowcountry summer — on one delicious plate.
Ingredients
- 1 cucumber, julienned
- 1/2 red bell pepper, julienned
- 1/2 green bell pepper, julienned
- 1/4 red onion, julienned
- 1 sprig of basil, julienned
- 1 sprig of mint, julienned
- 2 teaspoons red pepper chili flakes
- 1/2 cup pitted kamalata olives, halved
- 1 large heirloom tomato, diced
- 1/4 cup seedless watermelon, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 4 balls burrata
- 4 turns fresh cracked pepper
- 1 pinch sea salt
Directions
[1] Mix the first 12 ingredients (everything except cheese, salt and pepper) in a mixing bowl and let stand for 5 minutes. [2] In serving dishes, lay the burrata in the middle of the bowl, and place the mixed ingredients around the cheese. [3] Crack the fresh pepper and sea salt over the dish. Serve.
