Chef Brandt Evans
Pura Vida Restaurant
U.S.-grown watermelon is in season through September, and chef Evans makes the most of the juicy fruit by combining the red and yellow varieties in one summery salad. At Pura Vida in Cleveland, he tosses the watermelon pieces with two other peak summer ingredients—ripe tomatoes and cucumbers—and contrasts the fresh produce with creamy burrata cheese.
2 tbsp. sherry vinegar
1/4 tsp. chopped fresh oregano
1/4 tsp. chopped fresh thyme
1/4 tsp. freshly ground black pepper
1/2 tbsp. kosher or sea salt
1 tbsp. chopped garlic
1/3 cup olive oil
4 medium vine-ripened tomatoes
6 cups yellow and red watermelon mix, in bite-size pieces
1 small English cucumber, peeled and sliced 1/3-in. thick
1 cup sliced burrata cheese
1. For vinaigrette: In small bowl, whisk ingredients until well combined. Set aside.
2. To serve, toss salad ingredients in large bowl. Drizzle desired amount of vinaigrette over salad and re-toss to coat.
Photo courtesy of Wisconsin Milk Marketing Board