Watermelon Burrata Salad with Radish & Mint

Featuring Jalapeño Olive Oil + Watermelon Rosé Balsamic

Ingredients:

• 4 cups seedless watermelon, cubed or balled

• 1 burrata ball (about 4 oz), torn

• 4–5 radishes, thinly sliced

• 2 tbsp fresh mint leaves, torn or thinly sliced

• 2 tbsp Olive Amelia Jalapeño Olive Oil

• 1 tbsp Olive Amelia Watermelon Rosé Balsamic Vinegar

• Flaky sea salt, to taste

• Fresh cracked black pepper

• Optional: sprinkle of chili flakes or thinly sliced jalapeño for extra kick

Instructions:

1. Prepare the ingredients: Slice the radishes thinly (use a mandolin if available), cube the watermelon, and tear the burrata into chunks.

2. Layer the salad: Arrange watermelon on a platter or shallow bowl. Top with radish slices, burrata pieces, and fresh mint.

3. Dress the salad: Drizzle with Jalapeño Olive Oil and Watermelon Rosé Balsamic. Add flaky sea salt and freshly cracked pepper to taste.

4. Optional heat boost: Add a few chili flakes or sliced fresh jalapeños for more spice.

Serving Ideas:

• Pair with grilled meats, shrimp, or veggie skewers for a summer meal

• Serve as a light starter with crostini

• Add arugula or baby greens for a more traditional salad base

Recipe Adapted from: Holistic Foodie