Watermelon and burrata salad with pistachios, mint, and lime

Watermelon is eaten with cheese in the Middle East, and that is about it, according to the author Reem Kassis. This is a modern take on the concept: adding nuts, mint, and lime juice to brighten things up.

This is a simple salad but one that I loved. The fruit is sweet, with hints of tartness from the lime, and the pistachios add a crunch. Burrata adds the rich creaminess that pairs so well with the fruit. This is the perfect light salad for a hot summer day or for a heavy meal that will follow.

The Arabesque Table is a relatively new cookbook in my library. It is filled with contemporary Arab recipes, each one a delight, like this one. Each recipe has an introduction that precedes it, explaining the dish's origins and history — something I enjoy about reading and cuisine; I have so much to learn about. It’s a wonderful cookbook, one you’ll see me cook from again.

For more recipes from this cookbook, click here.

Lngredients:

3 cups of watermelon, cubed into bite-sized pieces

8 oz. burrata, drained

Zest and juice of 1 lime

3 tablespoons mint, shredded by hand

1/4 cup pistachios, lightly toasted

Extra virgin olive oil

Sea salt, to taste

Method:

Place the burrata in the center of a wide bowl with the watermelon arranged around it. Grate the zest over the watermelon and cheese, and drizzle with the juice. Add the mint and pistachios. Drizzle with olive oil and garnish with salt at the last moment.

Serve immediately.