Yellow Tomatoes and Burrata with Watermelon-Beet Salsa

Name: Yellow Tomatoes and Burrata with Watermelon-Beet Salsa
Cook time: 30 min
Total time: 70 min
Ingredients: 2 small golden beets, stemmed; 2 cups small (¼-inch) yellow watermelon cubes (from 1 seedless watermelon); 1 small shallot, minced (about ¼ cup); 2 tablespoons finely chopped fresh mint; 2 tablespoons extra-virgin olive oil, divided; 4 teaspoons Champagne vinegar, divided; 1.75 teaspoons flaky sea salt, divided; 3 medium-size yellow-orange heirloom tomatoes, cut into ½-inch-thick slices; 2 (4-oz.) balls burrata cheese, split open; Black pepper

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Yes, this summer salad includes watermelon and beets. Hint: they are yellow!

By

Paige Grandjean

Published on May 24, 2022

Yellow Tomatoes and Burrata with Watermelon-Beet Salsa — Photo: Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Audrey Davis

Cook Time:

30 mins

Active Time:

20 mins

Cool Time:

20 mins

Total Time:

1 hrs 10 mins

Servings:

6

And it was all yellow. Sunshine is the theme of this summer-ready tomato salad, which is arriving just in time for the warm weather. A showcase of summer fruits, this recipe for Yellow Tomatoes and Burrata with Watermelon-Beet Salad is the special side dish that guests will rave about at your next al fresco gathering.

This salad showcases some of the summer's best produce, like heirloom tomatoes—specifically, yellow heirloom tomatoes. Any yellow-orange heirloom variety will work well in this summertime dish; shop for them at your local farmer's market.

Instead of sliced tomatoes, you can substitute halved cherry tomatoes, if you prefer. In addition to yellow tomatoes, we opt for cubed yellow watermelon in this color-coordinated salad. A relish of golden beets and watermelon adds tang, and burrata (an Italian cheese made from mozzarella and cream) brings just the right amount of richness.

This salad is just as pretty as it is unique. Serve with grilled chicken breasts or pork loin.

Ingredients

2 small golden beets, stemmed
2 cups small (¼-inch) yellow watermelon cubes (from 1 seedless watermelon)
1 small shallot, minced (about ¼ cup)
2 tablespoons finely chopped fresh mint
2 tablespoons extra-virgin olive oil, divided
4 teaspoons Champagne vinegar, divided
1 ¾ teaspoons flaky sea salt, divided
3 medium-size yellow-orange heirloom tomatoes, cut into ½-inch-thick slices
2 (4-oz.) balls burrata cheese, split open
Black pepper

Directions

Place beets in a saucepan; add water to cover by 3 inches. Bring to a boil over medium-high. Reduce heat to medium-low; cook, uncovered, until fork-tender, 30 to 40 minutes. Transfer to a plate; cool 20 minutes. Peel; cut into ¼-inch cubes.
Stir together beets, watermelon, shallot, mint, 1 tablespoon of the oil, 2 teaspoons of the vinegar, and 1 teaspoon of the salt in a bowl. Arrange tomato slices and burrata on a serving platter. Top with melon mixture and any liquid in bowl. Drizzle with remaining 1 tablespoon oil and 2 teaspoons vinegar. Sprinkle with remaining ¾ teaspoon salt; garnish with pepper.